Buckwheat Graham Cracker Crumb

Graham Crackers

500        flour          cup-for-cup gluten free flour, or all purpose wheat flour

100         buckwheat flour

15g         kosher or sea salt

8g           baking soda

10g         cinnamon

450g       soft butter

125g       brown sugar

200g       sugar

50           honey

  1. Preheat the oven and prepare the parchment paper-Preheat your oven to 350 degrees. Cut two pieces of parchment paper the same size as your cookie sheet and set them aside.
  2. Sift the dry ingredients-Place the flour, buckwheat flour, salt, baking soda, and cinnamon in a medium sized bowl and whisk them together until even. Use a fine mesh sieve or sifter to sift the dry ingredients together, then set aside.
  3. Cream the butter and sugars-Place butter, brown sugar, sucrose, and honey in the bowl of a stand mixer fit with a paddle attachment.  Mix on high speed for 2 minutes, then scrape down the sides of the bowl and Mix for an additional 2 minutes on high speed.
  4. Mix the graham cracker dough-Add the reserved dry ingredients to the kitchen aid bowl and mix on speed low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl, and mix for an additional 1 minute or until the dough is uniform in consistency.
  5. Roll the dough-Transfer the dough to one of the pieces of prepared parchment paper and press it into a rectangle. Place the second piece of parchment paper over the dough, and roll the dough to a thickness of ¼ inch. You can flip the parchment wrapped dough over, and peel and replace the pieces of parchment to allow the dough to grow as necessary.
  6. Bake the graham cracker-Place the parchment lined dough on your sheet pan and remove the top piece of parchment paper. Use a fork to prick the surface of the graham cracker every inch or so. Bake the graham cracker for 10 minutes, rotate the pan front to back, and bake for an additional 10 to 15 minutes, or until the cookie springs back when touched in the center. Remove the pan from the oven and transfer it to a cooling rack, allowing the graham cracker to cool completely at room temperature. When cool, break the graham cracker up and pulse in a food processor until ground to crumbs. Alternately you can put the broken graham crackers in a ziplock bag and pulverize them by pounding with something heavy like a rolling pin or small pot.