Graham Crackers

I’m not a huge graham cracker fan.  While I use them in some recipes and they’re a good snack for the girls, they really leave alot to be desired in my opinion.  And if you read the label you might be surprised at how many ingredients are in those simple little crackers.  And while the box says “Honey Grahams” they contain more corn syrup than honey.  So I’ve experimented until I made my solution.
These crackers are everything they should be.  Flavorful, crispy, just the right amount of honey flavor, healthy, and really easy.  And a bonus- If you keep them in an airtight container (I use a big freezer container), they will keep for a couple of weeks at least.  And feel free to leave off that sprinkling of sugar on top if you like, or try it both ways to see which you like.  And check back this week and I’ll show the most amazing cookies I made with them…
GRAHAM CRACKERS
2 1/2 cups whole wheat flour (I use white wheat)
1 tsp salt
2 tsp baking powder
1/3 cup unsalted butter
1/2 cup honey
1/3 cup brown sugar
1/4 cup milk
1 tsp vanilla
1/4 cup granulated sugar, optional
1 T cinnamon, optional
Mix flour, salt, and baking powder together.
Using a pastry blender, cut in butter. (You could also do this in a food processor, just pulse until incorporated.)
If needed, rub butter between your fingers until butter pieces are smaller than peas.
Using a fork, stir in honey and brown sugar.
Add milk and vanilla, mixing until incorporated.
Knead until smooth, dusting with flour sparingly.
Dough will be a little sticky. ( I use a bowl scraper to scrape up off the counter if needed)
FOR TRADITIONAL SQUARES:
Divide dough in half.
Pat dough into rectangle and place on 12 by 16 inch silicone mat*
Place plastic wrap or wax paper on top.
Roll dough out, working from the middle out, trimming at edges if needed.
Cut dough into about 3″ squares with a pizza wheel and dot with a fork dipped in flour.
Place silicon mat into a large baking sheet.
If desired, sprinkle with granulated sugar. (mix with cinnamon if desired.)
Bake at 350 degrees for about 18-22 minutes, until browned.
The longer they cook they more crispy they will become, so keep that in mind.
Repeat with second half of dough.
FOR COOKIES:
Follow direcions for making squares, up to cutting into squares.
Using cookie cutter of choice, cut out desired shape. ( Use the same shape so they cook at the same rate.)
Peel away extra dough in between shapes.
If shapes are smaller, bake less. (My 2″ fluted circles took about 12 to 14 minutes.)
*If you don’t have a silicone mat, roll dough onto lightly greased cookie sheets. This will just be a little more tricky, especially if you have a lip on your cookie sheet.  You could turn your cookie sheet over and use the underside of your cookie sheet to make it easier.
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Comments

  1. I just made these. Mmm. We will be adding some of the optional white sugar and fresh cinnamon. Next I will be trying marshmallows.

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