Miette Patisserie is a charming bakery with a location in the renowned Ferry Building on the beautiful waterfront in San Francisco. The inviting storefront is filled with delectable desserts and pastries, one of them being Homemade Graham Crackers.
Miette graham crackers are rich and buttery with a crisp crunch and a slightly nutty flavor, similar to a traditional graham cracker but with a distinctively unique flavor, shape and texture.
When I came across a recipe for these sweet treats adapted from theirs, I had to try it for myself. This recipe does not disappoint! Crispy, crunchy, buttery and a slight nutty flavor from the whole wheat flour…you will love these crackers!
I Wish I would have made some homemade marshmallows for s’mores, sigh. Here is how you can make them for yourself.
You can find the entire recipe here. Start by preheating the oven to 350 degrees. Line a baking sheet with parchment or Silpat and set aside.
Whisk together the flours, salt and cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and dark brown sugar until fluffy.
Beat in the honey until incorporated. Beat in the dry ingredients until combined and dough comes together.
Roll dough out to 1/8 of an inch. It is important to roll the dough out very thinly to get the crunch and crispness that makes these crackers so delicious.
I like to roll the dough out between two pieces of parchment paper or plastic wrap and then freeze the dough until it is very stiff. This makes it much easier to cut out the 3″ rounds.
Cut out the 3″ rounds of dough and place on a baking sheet and return to the freezer.
You can reroll and cut out more cookies, just make sure that the dough is very cold before baking so that the crackers keep their shape.
Once all the dough is cut out and frozen, place the frozen cut-outs on the prepared cookie sheet and bake for 14 to 16 minutes until very golden and fragrant.
Before baking, I used a wood skewer to poke six holes in the tops of the crackers to mimic regular graham crackers. Next, I sprinkled some raw sugar crystals over the tops for extra crunch, sweetness and a little sparkle.
Bake for 14 to 16 minutes until very golden brown and fragrant. Transfer crackers to a wire rack to cool completely. Store in airtight container.
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