Homemade Graham Crackers with Maple-Walnut Glaze

I love graham crackers, but I rarely think to buy them when I'm grocery shopping.  It turns out that they're quite easy to make for yourself, so long as you have graham flour on hand (I've also seen recipes using wheat germ).  To make my homemade graham crackers more appropriate for fall, I topped them with a simple maple-walnut glaze and a sprinkle of chopped walnuts.  The end result tasted like a cross between a graham cracker and a maple donut.  Who could resist that?  

Admittedly, you'll probably need to pick up a few specialty ingredients to make these cookies.  The first specialty ingredient is whole wheat graham flour.  I bought the Bob's Red Mill brand, which was right next to the other flours in the baking aisle.  The other specialty ingredient is black walnut extract.  Let me tell you, this might be the most fragrant extract that I've ever used.  I found it at our local spice store, the Savory Spice Shop.  If you live near one of their locations, you really must visit.  I've never seen so many spices and extracts in one place!  In case you don't have a spice store nearby, you can always order the extract online.  At $5.25 for a two-ounce bottle, I thought this extract was very reasonably priced.  

In general, I try to avoid buying specialty ingredients unless I know that I'll use them often enough to warrant the purchase.  Have no fear, I've already been dreaming up several other recipes using this black walnut extract.  In the coming weeks, stay tuned for more walnut recipes!  

(click here for printable recipe)

Homemade Graham Crackers with Maple-Walnut Glaze
(Graham cracker recipe adapted from this recipe from Brown-Eyed Baker)


Graham Crackers

1 1/2 cups all-purpose flour
1 1/3 cups whole wheat graham flour
1 tsp baking soda
1/2 tsp kosher or sea salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup brown sugar
1 Tbsp. honey
2 Tbsp. maple syrup

1. In a medium bowl, whisk together dry ingredients (flours, baking soda, salt), and set aside. 

2. In a large bowl, use a hand mixer to cream remaining ingredients (butter, sugar, honey, maple syrup).  Mix for about two minutes, until light and fluffy.  Reduce speed and incorporate flour mixture. 

3. Form dough into a flat disc.  Wrap tightly with plastic wrap, and refrigerate for at least two hours.  

4. Remove dough from refrigerator, and allow to warm for 5-10 minutes.  Meanwhile, preheat oven to 350 degrees.  Line cookie sheets with parchment paper and set aside. 

5. Lightly coat your work surface and rolling pin with flour.  Roll cookie dough to 1/4" thickness and cut with cookie cutters (I used 3-inch heart cutters).  Place on prepared cookie sheets, with at least 1 inch between cookies

6. Bake graham crackers for approximately 12 minutes, or until edges begin to brown.  Midway through baking, around the six-minute mark, rotate the cookie sheets 180 degrees. 

7. Allow graham crackers to cool briefly on cookie sheets, then remove to wire racks to cool completely.  


Maple-Walnut Glaze
2 cups confectioners sugar
1/4 cup maple syrup
1/4 cup water
1/2 tsp. black walnut extract
1/2 cup chopped walnuts (optional)

1. In a small bowl, stir together all ingredients except chopped walnuts.  Using an offset spatula or butter knife, cover graham crackers with glaze.  

2. Sprinkle with chopped walnuts, if desired.  Allow glaze to dry completely (3-4  hours), then store graham crackers at room temperature in airtight containers.

Yield: 3 dozen


(click here for printable recipe)

Note: I am not affiliated with the Savory Spice Shop, and this post was not sponsored by or endorsed by the Savory Spice Shop.