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    Home › Recipes › Yo’s Graham Cracker Cookie

    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!

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    • Ingredients
    • Tools
    • Instructions
    • 8 cupsWhole Wheat Flour
    • 2 cupsGraham Crumbs
    • 1 teaspoon Salt
    • 1 1/4 cupsButter
    • 1 cupCorn Syrup
    • 1 cupHoney
    • 1 1/2 cups LightBrown 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 coolcompletely 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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