Hi and a huge welcome to Steve's kitchen. So many recipes I've looked at over the
years want graham crackers and I can never find them. We searched for them all
throughout Southeast Asia, now I'm back in Australia I can't find
them again. So I thought well let's just make graham crackers I'm going to show
you how to make them, they are similar to digestive biscuits but they're different
enough I really think if you haven't got them you should make them. I've half a
cup, 115 grams, of nice soft butter and I'm using salted you could use unsalted
but you have to add a little pinch of salt in. We've got half a cup of soft
brown sugar just pop that in with the butter and we're going to cream these
together. Now when you've got this lovely sweet butter, I'm adding in quarter of a
cup of honey because I'm making a honey made graham crackers, if you don't want
the honey you can just leave it out and add a little bit of extra milk. With the
honey I'm going to add a teaspoon of vanilla extract and we just want to mix
the honey in now with the butter and sugar. Now this is all-purpose flour I'm
just adding about a cup, 125 grams into the bowl and where you get that lovely
rich flavour is the whole grain or whole wheat flour. I've got two cups, about 250
grams, now add in with your flour, half a teaspoon of baking soda and one full
teaspoon of baking powder and half a cup of whole milk. Now if you're not using
honey you may want to add in a couple of extra tablespoons. Start to mix this
together I'll start with a spoon then I'm going to get my hands in there. Now as
it starts to bind I'm just going to take all the mixture off my spoon and get
your hands in and start to draw this dough together. Now I could have probably
done with a bigger bowl but as we're traveling still at the moment I haven't
managed to get hold of my big bowls and yes you can do this in a stand mixer but
I really like to do these sort of things by hand. Now it won't be a super wet
dough a little bit almost like a slightly dry peanut butter and you don't
want to overwork this dough. I'm just going to leave that now and we'll pop
this in the fridge and let it chill for an hour or so before we start rolling it out. Now
when the dough has chilled I'm just going to take a little bit of flour on
my counter top, take the dough out, it's nice and firm. Now the great thing about
this particular cookie dough is you can break this into two pieces or even three
or four and the great thing with this cookie dough is it freezes really well
So you can keep it in the freezer and get it out when you need it. So I'm just
going to use half of this dough, I'm going to press it down with my hand to
start with, dust a little flour over the top. Now I've got a rolling pin here and
we're just going to start to roll this out give it a little turn. Now we want to
roll our dough out till it's probably about quarter of an inch
Remember these cookies will rise a little bit. Now a little graham cracker
template just going to pop that on the pastry and then I'm just going to use a
sharp knife and the edge of my palette knife to cut along nice straight lines
Now I'll be honest, a pizza cutter wheel would do a better job of this but I
haven't got one with me at the moment. So change of plan have gone for a nice
big knife and just use a rocking motion but pizza cutter would be the way to go
Now these should lift really easily off of here
I'm just going to lay them down on some baking paper. Now leave a little space
they may spread a little as they bake. Now I'm just going to mark a little line
across the center of these like the original graham crackers and then we're
just going to mark them with a fork
Now here's a little tip if you pop these in the freezer for about 20 minutes so
they really firm up they won't spread so much as they bake, if you're not too worried
you can just pre-heat your oven to 175 degrees Celsius 350 Fahrenheit and we're
going to bake these for about 13 to 15 minutes until they're golden brown. Now
the whole house smells gorgeous there's honey in the air. I'm going to take this
when it's cooled down. Now a quick correction I've never baked cookies in
this oven before and I found they cooked a lot quicker, so I turned the heat down
to 150 Celsius at 300 Fahrenheit and we only cooked these for about 11 minutes and
for your reference I've only baked half of the dough and it's made 18 delicious
graham crackers but just look at these perfect graham crackers. Now I want to
thank viewer Byron Chandler for inspiring me to make these graham
crackers, I've got a recipe coming for you very shortly Byron using these
graham crackers. Now I'm going to give them the taste test, see what they taste like
hmm they're crisp, superb these are absolutely perfect. I've got this recipe coming up
they're going to be using them so stay tuned and subscribe to the channel and I
will see you very shortly for a request video for Byron Chandler. Take care, share
the love and I will see you in the next video take care