Months and months ago I bookmarked a recipe for homemade graham crackers that I found while browsing around on 101 Cookbooks. I pretty much forgot about it immediately and didn't think about them again until August when my Seattle friends started talking about National S'mores Day at Theo Chocolates (I'm still sad to have missed it!). The final catalyst for my foray into homemade graham crackers happened a few weeks ago when there was a small ripple of excitement among a few Morges Expats. Graham crackers had been discovered at an Asian store in town. Of all places! That really should have been our first clue.
The very next day Pat took the kids out in search of these graham crackers. He came back with two packages and we eagerly opened one up while thinking fond Honey Maid thoughts. Unfortunately they tasted terrible. In the interest of full disclosure I should tell you that Rowan thinks they are delicious. Rowan won't eat chips, hot dogs, chicken pot pie, mashed potatoes, pretzels that aren't turtle shaped, etc. But cardboard masquerading as graham crackers? Bring it on! He's a mystery.
Anyway, after that huge let down it was definitely time to give the homemade graham crackers a go.
They turned out pretty good. I think the main thing I need to work on (other than aesthetics--these are definitely not as pretty as the ones from Theo) is their thickness.
The kids loved them in spite of being too thick. And I hear that even the kids of our fellow American neighbors thought they were great! They were super easy to make, just a bit time intensive with all the chilling. I think next time I'll try cutting out the initial chilling of the dough. Seemed like by the time I rolled out the crackers they'd returned to room temperature, so what was the point of that first round of chilling?