When I informed my mom of my homemade s’mores endeavor, I was initial met with dead air.

“But Laurieanne,” she began, “why don’t you just buy a box of graham crackers to go with those marshmallows? They’d be just as delicious.”

“No way,” I heartily exclaimed, “I’ve already committed to the marshmallows… I MUST make the graham crackers.”

And so, because I am quite clearly a crazy person, I decided to go ahead and make those homemade graham crackers to go with my boozy, Lillet-infused marshmallows. And here they are… in (perhaps needless) detail!

Started out by gathering my ingredients… Whisked together 1/3 cup honey, 2 tbsp vanilla and 5 tbsp milk (the recipe suggests full fat milk, but I drink 2% and it worked out just fine!)…

1 cup lightly packed brown sugar…

7 tbsp frozen, cubed salted butter (so I omitted adding any salt to the flour)…

And 1.5 cups unbleached all-purpose flour, 1 cup pastry flour & 1 tsp baking soda.

Added the butter and brown sugar to the flour and blended with my handy pastry blender until it was a coarse meal. Then I poured in the honey mixture and blended until that was just incorporated! It was lookin’ real fine…

Then I just turned the dough out onto a lightly floured piece of Saran wrap and patted it into a rectangle, about an inch thick.

Wrapped it tightly and into the fridge it went, to chill overnight.

I had all the rest of the next day to contemplate this bready task I had set forth myself. Was I insane? Do I really want to break out the T-square and make perfect little squares and decorate all those edges and whatnot? The answer to all of these internal questions was a resounding, “Hell to the yes.”

So I continued…

Combined 3 tbsp turbinado sugar, 1 tsp cinnamon & 1/2 tsp Jamaican Allspice (for kick) and set that aside.

Then I got crackin’ on my very firm graham cracker dough! Pulled it outta the fridge, divided it in two and then put one half back in the fridge while I worked on the other.

The dough was pretty sticky, so I liberally floured my work surface, my hands and the rolling-pin. Working quickly, I rolled the dough out in a long rectangle, about 1/8 inch thick.

Then, using a T-square and a floured pizza cutter, I trimmed the whole thing to about 4 inches wide…

Divided it into two 2-inch wide strips…

And then into 2″x2″ squares!

Coaxed those bad boys off the counter with a pastry scraper and placed them on parchment-lined baking sheets.

Pressed the edges with the back of a fork…

Sprinkled each one with that spiced turbinado sugar topping…

And then poked four little decorative holes in the center with a chopstick!

Then I just popped the whole thing into the fridge to chill for about half an hour while I worked on the second half of the dough! Alternatively, you could also put them in the freezer for about 15 minutes. The point is to get them firm before they go into the oven.

Finally, I had two baking sheets filled with beautiful little pre-graham crackers and it was time to get to bakin’! Threw both sheets into a preheated 350 F oven and baked for 22-25 minutes, rotating halfway through. Mine took the full 25 minutes and they were a delicious golden brown and slightly firm to the touch… Like this!

Cooled them on a rack and there I had it… a veritable buttload of crunchy, spicy/sweet homemade graham crackers!

Mmm!

Recipe adapted from Smitten Kitchen

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