An extra long weekend in the Rocky Mountains was the inspiration for this baking project…what better wake-up call than fire toasted breakfast s’mores infused with maple syrup and espresso! None better is what.
Espresso Graham Crackers (adapted from Food 52)
- 1 1/2 cups graham flour
- 5 tablespoons all-purpose flour
- 6 tablespoons butter
- 5 tablespoons brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fresh ground espresso salt
- 1 teaspoon ground cinnamon
- 1 teaspoon finely ground espresso
- 2 tablespoons honey
- 1 tablespoon molasses
- 2 tablespoons fat-free creamer
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. In a large bowl, combine dry ingredients and mix thoroughly. Add the butter and chop with a pastry cutter until a coarse mixture is formed. Then add the honey, molasses, creamer and vanilla extract and stir until the dough comes together in a ball. Chill the dough for 10 to 15 minutes. Once cooled, roll out onto parchment paper, cut into desired shapes and mark holes with a fork. Bake for 15 to 20 minutes or until golden brown. Remove from heat and allow to cool completely.
Enjoy with some gourmet milk chocolate and homemade maple marshmallows!
Note: if you want a darker cracker, double the amount of ground espresso and adjust the ratio of honey to molasses. The recipe above gives a more traditional golden cracker, but I’ve made a much darker version using only molasses. The darker version has a more rich flavor, reminiscent of gingerbread. I have also tried this with coconut oil in place of the butter, with great success.