These graham crackers are adapted from the bakery, Miette, published in Miette: Recipes from San Francisco’s Most Charming Pastry Shop, which is an accurate claim. I wanted to use my friend Judy’s stone ground whole grain flour and take down the butter to make the result less like shortbread, so I adapted the recipe. It took me a few rounds, but here is my favorite. I hope you enjoy them!
Learn more about the whole grain flours Judy Cornell stone mills up in Choteau, Montana at her website, Conservation Grains. The flour I used in these graham crackers is known as Wheatsome, a blend of hard wheat, spelt, rye, and Kamut. The flavor it imparts to the cookie is absolutely delicious.
Miette Graham Crackers
makes about 10 3-inch cookies
- ¾ cup all-purpose wheat flour 105 grams Wheat Montana blue bag
- ½ cup stone ground whole wheat flour 70 grams Conservation Grains Wheatsome
- ½ teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- 1 stick unsalted butter, softened to room temperature =8 tablespoons=4 ounces
- ¼ cup light brown sugar, packed 50 grams India Tree light muscovado
- 2 tbsp local honey 40 grams
Measure flours into a small bowl, add cinnamon and salt, and whisk to combine.
Cream butter in a stand mixer using the paddle. Add sugar and honey and beat a couple minutes, stopping to scrape the sides and bottom of the bowl with a spatula. With the mixer on low, sprinkle in the flour and mix until combined. Turn out onto the counter and form into a disk, about 1-inch thick. Wrap in plastic and refrigerate for 30 minutes or up to 2 days.
Preheat oven to 350°F. Line a cookie sheet pan with parchment or a Silpat. Roll out dough to slightly less than ¼-inch thickness—lightly dust counter, rolling pin, and cutter with additional whole wheat flour.
(I get about 5 3-inch circles with the first rolling, then gather and reroll once to get the next 5. At this point, I cut the scraps into long strips and bake them too, they may not be as cute, but they are equally delicious!)
Use a bench scraper to transfer the cookies to the prepared sheet pan. Bake until you notice the aroma and cookies are beginning to brown, about 14 minutes. Let sit a couple minutes on the pan then transfer to a rack to cool completely.