Bring the butter to room temperature or soften in the microwave, put in a bowl, and cream with a whisk. Pour in the vegetable oil, stir well, add the brown sugar, salt, and egg, in that order, and combine evenly.
Put the ◎ ingredients in a plastic bag, shake well to combine all the ingredients. Add the ◎ ingredients all at once to the bowl from Step 1, and briskly mix with a spatula. Preheat the oven to 180°C.
Line a baking tray with parchment paper, spread the dough from Step 2 on the baking tray, making sure it's as even and thin as possible.
Poke holes into the dough with a skewer or similar implement, and with the back of a knife, press firmly down to score lines in both directions to make desired cracker sizes. The trick is to press the back of the knife down firmly onto the surface of the dough.
Bake at 180°C for 8 minutes, reduce the heat to 170°C and bake for another 8 minutes. Then let it sit in the oven for 15 minutes to finish baking in the residual heat.
Remove from the oven, and let it cool on the baking tray. Once it has cooled down, break them apart with your hands, and take a bite! I bet you won't be able to stop eating them.
If you're making cheesecake crust with these graham crackers, I recommend using cane sugar instead of brown sugar for a milder flavor. I haven't tried baking them using granulated sugar.
Story Behind this Recipe
I can't buy graham crackers anywhere nearby, so I decided to make them myself. They are super-yummy as-is!
While baking, if the top of the graham crackers are becoming too brown, cover them with aluminium foil. If they burn, they will be bitter and not very appetizing, so be careful! The key is to cook the graham crackers through with the residual heat.