Simply Homemade Graham Crackers
From noir 15 years ago
- 15 minutes to make
- Serves 48
Is there anything more sacred to childhood than a couple of graham crackers and a tall glass of cold milk? I don’t think so. Enjoy! :)
Ingredients
- 3/4 cup unbleached all-purpose flour shopping list
- 1 1/2 cups whole-wheat graham flour (Bob’s Red Mill is the brand I use) shopping list
- 1/2 cup sugar (use half brown sugar) shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/2 cup cold, unsalted butter, cut into small pieces shopping list
- 4 tablespoons honey shopping list
- 1/4 cup cold water shopping list
- 1 teaspoon vanilla extract (or maple extract..yum) shopping list
- Preheat oven to 350 and this should make 4 Dozen shopping list
How to make it
- In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon.
- Add the cold butter and mix or process until the mixture resembles coarse crumbs.
- Add the honey, water, and vanilla. Mix until the dough comes together in a ball.
- Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick.
- Chill for 1 hour, until firm.
- Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares.
- Arrange the crackers on nonstick, silpat, or parchment lined cookie sheets.
- With a fork, prick several holes in each cracker.
- You can sprinkle with some sugar crystals if you like.
- Bake for 15 minutes, until lightly browned at the edges.
- Remove from the oven and let cool in the pan.
- Serve to make Smores, or with Ice Cream...Have Fun! :)
The Rating
Reviewed by 10 people-
*wink* and a prayer to make this over the weekend!
pink
in USA loved it
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WOW!!! Thanks
m2googee
in Tomball loved it
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I could eat a whole box of graham crackers with milk. Run outta milk, pour some more. Then too much milk, gotta eat more graham crackers. It goes on & on.... Thanks for the recipe!
jett2whit
in Union City loved it
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