I like to take things people know and love and make them better with what I know and love. That’s my cooking style. And it’s how I bring my restaurant + Paris experiences with me—to cakes for birthdays, to dinner parties, and to recipes for this blog.
These DIY graham crackers—and trust me when I say they are the bougiest graham crackers you’ve ever eaten—were born from a weekend BBQ, which actually happen much less frequently than they should. It’s probably because it’s not common for anyone in the city to have a backyard and a grill (thanks overly cramped SF housing).
For this unicorn BBQ, I originally had grandiose ideas of a fruity tart or french custard, until I realized that (1) they will degrade immediately in the sun, and (2) it’s a BBQ. Chill. Make it easy and DIY, like all the other savory foods at a BBQ.
I went as chill as I possibly could when making desserts, which is still not that chill by normal standards, but work with me here; these homemade graham crackers are the BOMB. They got THREE types of flour—all-purpose cuz AP is life; buckwheat for nuttiness; and amaranth for sweetness that lets you cut down on the sugar. The sugar is turbinado, which you should use to get that crunchy texture. The honey + molasses smooth everything out and keep the crackers from getting too brittle, which we all know is the worst part about store-bought graham crackers (ain’t nobody trying to have a cracker fall apart on you mid-s’more).
IDK about you, but I’m planning on never buying graham crackers again. Just keep a batch of these, grab your favorite chocolate (I’ve been favoring Belgian dark chocolate lately), buy those off-brand marshmallows (I’m bougie but not that bougie), and find yourself a BBQ.