Crackers are a popular snacking choice in my house. I won't claim to make all of the ones we eat from scratch. But, I try. I've tried many sort-of copycat kid-pleasers such as cheese crackers, club crackers, sociables, homemade goldfish crackers, and butter crackers. But the type that I make most often are more of the "pinkies up" varieties. The type that are seemingly more sophisticated (yet the kids still devour them). Crackers that fall into this category are usually thin and crisp, and often have seeds of some sort studded throughout, and sometimes they include yeast or sourdough, such as flaxseed and black pepper, olive oil and seed, or crunchy seeded crackers.
Wrap them around a gooey toasted marshmallow and some chocolate for that favorite campfire treat, s'mores. Crush them and mix them with butter to make a pie crust. Yes, you can do all of these things with homemade graham crackers. And guess what? They make your favorite treats taste even better. It's possible. Really.
Once baked and cooled, these crackers store extremely well in an airtight container for at least a week. And believe it or not, they taste even better after a few days. The one difference that I notice is a good difference. They are slightly sturdier than the storebought variety, which simply means that I can hold them in my milk for that much longer (they're also perfect for making killer s'mores).
See my original Homemade Graham Crackers post at Food Fanatic.
See the Graham Cracker recipe at Food Fanatic.