Hot Honey Grahams Recipe

 HOT HONEY GRAHAMS

The flavor ante has been raised significantly in the last few years as hot honey came on the scene.

Drizzling this spicy, sticky, sweet magic brings anything I’m talking fried chicken, roasted veggies, soup, or pancakes to the millionth level and is the secret ingredient in making these DIY graham crackers even more, more, more.

©Pixabay

Roll it as thin as you think is possible. Then roll it thinner. Paper thin. It makes a huge difference!

Don’t like it hot? Skip the red pepper flakes, triple the cinnamon, and proceed with the recipe as usual for original graham cracker goodness.

Makes 30 to 40 crackers

Instructions:

• 15g apple cider vinegar 1 T
• 1g red pepper flakes ¾ tsp
• 90g honey ¼ cup
• 250g sugar 1¼ cups, divided
• 127g unsalted butter, softened 1 stick (8 T) + 1 T
• 12g vanilla extract 1 T
• 215g flour 1½ cups
• 7g kosher salt 1¾ tsp, divided
• 4g baking soda 1 tsp
• 1g ground cinnamon ½ tsp

Ingredients: 

In a small saucepan, combine the vinegar and pepper flakes. Add the honey, bring to a simmer over medium heat, and cook for 2 minutes. (A 60-second blast in the microwave also does the trick.) Cool to room temperature. 

Heat the oven to 325°F. Pan-spray two half-sheet pans and line with parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together 150g (¾ cup) of the sugar, the butter, vanilla, and cooled honey mixture on medium-high for 2 to 3 minutes until well combined.

Scrape down the sides of the bowl, add the flour, 6g (1½ teaspoons) of the salt, the baking soda, and cinnamon, and paddle on low speed for 30 seconds or until no dry spots remain and a soft dough forms. 

Scrape the dough onto a clean work surface and divide in half. Place each half between two sheets of parchment paper and use your hands to flatten it into a square for ease of rolling.

Using a rolling pin, roll out each piece of dough as thinly and evenly as possible, until around 1 inch shy of the dimensions of the half-sheet pan, about 17 × 12 inches.

The dough should be paper-thin. Chill for 10 minutes. 

 Carefully peel off the top piece of parchment paper. Use the prongs of a fork to pierce the sheet of dough (in the pastry world we call this docking) about 20 times all over. 

Bake until medium brown (they will take on a lot of color!) and dry throughout, 15 to 20 minutes. 

 Working quickly, use a small cookie cutter to punch out as many cookies as possible from the still-hot cracker sheet, working outward in.

It will become brittle as it cools and more challenging to punch, so make fast moves. (Using a pizza cutter or knife to cut a 2 × 3-inch grid also works.) Allow the crackers to cool completely. 

In a large bowl or large zip-seal bag, mix together the remaining 100g (½ cup) sugar and 1g (¼ teaspoon) salt. 

Gently toss the crackers in the sugar/salt mixture to coat completely. Transfer the crackers to a plate or an airtight container for storage.

At room temperature, the crackers will keep fresh for 7 days; in the freezer, they will keep for 1 month.