Step 2: Graham Crackers: Preparation
I've decided to add pecans to the crackers for two reasons - first, because this recipe doesn't use real graham flour. The characteristic almost-nutty flavor and texture of graham crackers comes from the use of a coarse, whole-grain flour. Finely ground pecans (or other favorite nut) will give the crackers both flavor and texture.
Second, because pecans are delicious.
Gather together your ingredients:
93 grams of butter (7 tbsp)
70 grams of pecans, ground (read more below)
300 grams flour (2 cups)
200 grams brown sugar (1 cup, packed)
7 grams baking soda (1 tsp)
2 grams kosher salt (3/4 tsp)
115 grams honey (1/3 cup)
62 grams whole milk (5 tbsp)
vanilla extract (about 1 tsp)
First, cut the butter into small cubes and freeze it (for at least 10 minutes).
While the butter is freezing, prepare your pecans. Mine were whole, in-shell nuts, so I had to shell them. You'll need 70 grams of pecans (about 55 nuts total), which you should finely grind using a spice grinder or blender: 70 grams of nuts came out to be just under half a cup, packed. For extra nutty goodness, toast the pecans before grinding them.
Combine the ground nuts with the flour, sugar, baking soda, and salt.
Make sure they are well-mixed.
Finally, mix the wet ingredients (honey, milk, vanilla extract) together in a small bowl. Now we're ready to make the crackers!