Graham cracker crusts are never crispy enough for me, and I’m not a fan of soggy crusts. I developed this crunchy cookie to serve as a bed for my Key Lime Parfait (page 26). It will garnish any ice cream, and it could be the start of a terrific s’more. Because it’s not overly sweet, you could also serve it with cheese.
Recipe information
Yield
makes about sixteen 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Combine the butter, graham cracker crumbs, and sugar in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until crumbly. Add the flour and eggs and mix on low speed just until blended.
Step 2
Dump the dough onto a floured work surface and shape it into a brick. Wrap in plastic and refrigerate for at least 1 hour.
Step 3
Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.
Step 4
Roll the dough between two sheets of parchment to 1/8 inch thick. Cut with a 2 1/2-inch cutter and place on the baking sheet. Reroll the scraps and cut out a few more rounds.
Step 5
Bake until golden, 12 to 13 minutes. Let cool.
