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Yo’s Graham Cracker Cookie

July 10, 2017

In Recipes 0 comment

The BIGGEST Graham Cracker You’ve Ever Seen!

Collection--cupcake-recipes, Cookie, Graham cracker, Other, Recipes-export, Smores

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

Item Name:	Availability:
Saucepan or Pot
Mixing Bowls
2 x Baking Sheet
Non-stick Silicone Mat
Parchment Paper
Set Square
Rubber Spatula
Ruler
Rolling Pin
Paring Knife
Piping Tip

Mix Dry Ingredients

Mix together your whole wheat flour, graham crumbs and salt in a bowl until fully combined.

Melt Down Wet Ingredients

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.

Pour Into Dry Ingredients

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!

Let It Rest

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.

Roll It Out

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.

Cut Into A Square

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.

Add Some Perforation

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.

Create The ‘Holes’

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.

Bake Your Cookies

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!

Let It Cool

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!

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Yo’s Graham Cracker Cookie

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