Espresso Graham Crackers

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.

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