August 10, 2012
If you weren't aware (as I wasn't until about noon today), it is National S'mores Day! I've been thinking about making my own graham crackers and marshmallows for about nine months now, so this was just the impetus I needed to get off my butt and go do it. Of course, it helped that it's the very last day of summer vacation. I'm a little stressed about starting the new job on Monday, and my usual reaction to stress is to cook!
I thought this was going to be horribly difficult but... no. Really. It took less than 45 minutes to finish the cracker dough and the marshmallows. Of course, then you have to wait for the dough to chill before rolling out and backing the crackers, but it wasn't hard at all!
I used Smitten Kitchen for both recipes: Marshmallows and Graham Crackers. I did do a variation on the marshmallows - instead of vanilla, I used pecan liquor. We just got this stuff down at Firefly distillery and I've been putting it into just about anything these days. Pecan whipped cream? Heck yeah!
Anyway, I'm not entirely sure I did the graham crackers right. My dough was very soft and wet and difficult to handle, even with plenty of flour. I made the small 2x2 squares because after looking at it I figured there was no way I would be able to transfer larger pieces to the baking sheet! In retrospect, my dough definitely did not look quite right - probably should have added more flour. Next time! The flavor is still fantastic, and so much better than what you buy in the store.
You know, I bet this is my problem: for all the "cracker" part of the name "graham cracker," they're really more like cookies, aren't they? And cookies and I just don't get along.
3/5 T butter
1 c all purpose flour
1/4 c whole wheat flour
1/2 c brown sugar
1/2 t baking soda
1 pinch salt
1/6 c honey
2/5 T milk
1 T vanilla
cinnamon sugar to dust
Chop the butter into 12 or so pieces and put in the freezer for 15 minutes. Meanwhile, combine flours, sugar, baking soda, and salt in your food processor. Add the chilled butter and process until crumbly. Add the liquids and process just until the dough comes together. Turn out onto a sheet of plastic wrap, pat down, wrap, and chill for at least 2 hours in the fridge.
Roll out the dough into a rectangle about 1/8 inch thick. Using a pizza cutter, slice your desired shapes: normal graham crackers are 4x4.5 inches. I made 2x2 cute ones. Use cookie cutters. Whatever floats your boat! Carefully transfer to a parchment lined baking sheet and chill again for about 30 minutes.
Preheat oven to 350.
Poke pretty holes in your crackers using the end of a wooden skewer. Sprinkle with cinnamon sugar and bake for about 20 minutes or until browned and slightly firm.
Powdered sugar for dusting
1 3/4 packets gelatin
1/4 c cold water
1 1/4 c sugar
1/4 & 1 T cold water
1 egg white
2 t pecan liquor or other flavoring
Grease the bottom and sides of an 8x8 or 9x9 pan. Dust with powdered sugar.
In your mixer bowl, sprinkle the gelatin over the 1/4 c water.
On the stove, heat water and sugar and salt together, stirring until dissolved. Boil without stirring until you hit about 240 degrees. Pour this mixture over the gelatin and turn on the mixer. Mix on high for about six or so minutes, until fluffy and white.
Meanwhile, use a handheld mixer to beat the egg white to soft peaks. Add to gelatin, along with the liquor, and mix just long enough to combine. Pour into baking pan and dust with more powdered sugar. Chill at least three hours.
Once firm and chilled, use a knife to carefully remove the whole thing from the pan. Use a pizza cutter to cut the marshmallows to the desired size.