Why are these delicious graham crackers ridiculous? They use extremely healthy flours. They are quick and easy to make since they do not require frozen butter or a food processor. They make no effort to look like graham crackers.
This recipe is a modification of the graham cracker recipe on Cupcake Project, which has some amusing commentary.
Preheat the oven to 350 degrees.
In a mixer whisk together quickly until smooth and creamy:
To soften the butter simply microwave it until it is half melted. Then the wisk will break up the rest into the desired small pieces.
Then whisk those in with the batter.
Mix again, this time with normal mixing blade.
Remove the dough from the mixing bowl and knead it on a silpat to confirm it has the proper texture (neither too sticky nor too dry).
Divide the dough into two halves. Roll each flat on a silpat, covered with plastic wrap to making the rolling easy.
Bake each 12 minuntes on their silpat, until golden brown on the bottom or darker brown on the upper edges. The graham cracker will be slightly moist when done: it will become much crunchier as it cools on the cooling rack.