# @crowded_kitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C9r_tADOnCb
- **Gondola URL:** https://gondola.cc/posts/27706028-crowded-kitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/1fe284c73a.jpg
- **Posted:** 2024-07-21T14:05:06.000+00:00
- **Account Owner:** Lexi Harrison & Beth Sinclair (@crowded_kitchen) — https://gondola.cc/crowded_kitchen

## Caption

Homemade Graham Crackers for episode 17 of Better Than Store-Bought! These made for the BEST homemade s’mores!! BobsRedMill #Partner 

Recipe below 👇 or comment ‘RECIPE’ and I’ll send the recipe straight to your DMs 💌

Graham crackers truly just taste 10x better homemade. They have so much more flavor than store-bought, and they’re no more difficult than making a simple dough, rolling it out, slicing and baking. 

The most important ingredient is BobsRedMill 100% Stone Ground Whole Wheat Flour (plus their all purpose flour) for that characteristic nutty, rich flavor! Quality makes all the difference here, and you can NEVER go wrong with Bob’s Red Mill for baking 🫶 #BetterWithBobs

We paired these with homemade marshmallows and good quality chocolate and it was SO DELICIOUS! Full recipe on our website - link in bio or comment ‘RECIPE’ below. 

Bookmark the RECIPE 👇 

Makes ~14

6 tbsp unsalted butter, room temp
1/4 cup sugar 
1/3 cup brown sugar
1 egg 
1 tsp vanilla extract
2 tbsp honey 
1 1/2 cups BobsRedMill Whole Wheat Flour 
3/4 cup BobsRedMill All Purpose Flour 
1 tsp baking soda 
1 tsp cinnamon 
1/2 tsp salt

Cream the butter and both sugars for ~2 minutes. Add in the egg, vanilla and honey and mix until well combined. 

In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and mix until the dough starts to come together. Transfer to a clean surface and knead with your hands until the dough comes together in a smooth ball. 

Shape into a rectangle, then wrap in plastic wrap and flatten into a wider rectangle (this will make it easier to roll out). Refrigerate for at least 1 hour or up to overnight. 

Preheat oven to 350˚F. 

Let dough soften at room temp for 10 minutes, then roll it out on a lightly floured surface into a ~16x10” rectangle (~1/8-1/4” thick). Cut into 2x5” rectangles (we used a paper template for even sizing) then place on parchment lined baking sheets. Score the dough down the middle lengthwise and widthwise, then dock (poke holes) in several places. 

Bake for 9-11 minutes, until golden brown and set. Let cool completely.

## Stats

- **Views:** 0
- **Likes:** 44,329
- **Shares:** 0
- **Comments:** 2,025

## Tags

partner, betterwithbobs

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