Yo’s Graham Cracker Cookie
The BIGGEST Graham Cracker You’ve Ever Seen! This recipe is very similar to a sturdy gingerbread, because I needed my giant graham crackers to be extremely solid and not soft or breakable - just like a gingerbread house. But, instead of adding ginger or molasses to the mix, I created my own twist on the recipe to create this GIANT graham cracker cookie!
Ingredients
Graham Cracker Cookie
- 8 cups Whole Wheat Flour
- 2 cups Graham Crumbs
- 1 teaspoon Salt
- 1 1/4 cups Butter
- 1 cup Corn Syrup
- 1 cup Honey
- 1 1/2 cups Light Brown Sugar
Tools
- 2 x Baking Sheet
- Saucepan or Pot
- Mixing Bowls
- Non-stick Silicone Mat
- Parchment Paper
- Set Square
- Rubber Spatula
- Ruler
- Rolling Pin
- Paring Knife
- Piping Tip
WonderWhisk
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MixerMate Spatula
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How To Color It - 12 Pack Gel Color Set
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Staybowlizer
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Sir Squeeze and Funnel Bundle
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Lil Squeeze - Simple Syrup Bottle
$16.99
HTCI by Ateco Large Spatula Set
$19.99
HTCI by Ateco Small Spatula Set
$14.99
Mix and Store Bowls
$34.99
Cookie Turntable
$24.99
Piping Bag Clips
$7.99
How To Cake It 12pc Piping Tip Set
$24.99
Sir Squeeze A Lot - Simple Syrup Bottle
$19.99
How To Cake It Cakebook & Bottle Combo
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How To Pipe It 28 Piece Piping Tip Set
$29.99
Ultimate Clay Extruder
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Official HTCI Ruler
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Funnel
$5.99
Signed How To Cake It Cakebook & Bottle Combo *Signed by Yo*
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Simple Syrup Squeeze Bottle Bundle
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Official How To Cake It Nonstick Mat
$16.99
Fat Daddio's Mega Cake Pan Bundle
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Under The Sea Cookie Cutters
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Back To School Cookie Cutters
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1.5" Mini White Star Cookie Cutter
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Edible Double Tip Black Marker
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Degradable Tipless Piping Bags
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Read It!
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Mix together your whole wheat flour, graham crumbs and salt in a bowl until fully combined.
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In a pot, melt down your butter, brown sugar, corn syrup and honey until they are fully melted and warm. Stir your mixture until ingredients are incorporated.
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Carefully pour your warm, melted ingredients into the center of your flour and graham crumb mixture. Stir it together with your spoon until you can’t stir anymore, then pour the mixture out onto a well-floured table and knead your dough together.
NOTE: If you notice your mixture is still a little too wet, just add in some more graham crumbs!
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Once your dough is fully kneaded together, cut your mixture into two halves. Roll each half into a neat ball and cover with plastic wrap. Let them rest for about half an hour.
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After your dough has time to rest and relax, remove the plastic wrap and roll out each graham cookie half onto a nonstick mat, with a layer of parchment paper between the rolling pin and your dough.
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Starting with your first cookie dough half, cut your graham cracker cookie into a perfect square using a set square and a ruler. Repeat with your second half, making sure that both are equal in size.
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Before baking, create that little ‘perforation’ that normally runs down the center of each graham cracker by pressing the small end of your ruler into the center of each cookie dough half in segments from the top of your cookie, all the way down to the bottom.
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You’ll notice that graham crackers tend to have those little holes poked into either side of the perforation, as well. To recreate this, use a circle piping tip to press those holes into your cookie dough. It’s also a good idea to use a ruler as a guide to make sure you’re pressing the piping tip down at equal distances on either side of your cookie.
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Once you’re happy with the way both cookies look, bake your cookies on separate baking trays at 350 degrees for about 25 minutes, or until they are golden brown.
NOTE: Because we didn’t use any leavening agencies, your cookie won’t change in size at all - so make sure to look out for any changes in colour to know when the cookie is ready to come out of the oven!
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Remove your giant graham cracker cookies from the oven and place them on a cooling rack. Allow to cool completely before assembling.
NOTE: You can also bake these cookies the day before you assemble your cake to make sure they are fully cool and hardened.
Congratulations you did it!
