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Ingredients
- 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup honey
- 1/2 cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven: Turn your oven onto 350°F (175°C) and prepare two cookie sheets with some parchment paper.
- Mix dry ingredients: Add whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon into a large bowl.
- Add Cold Butter: Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The butter should be even; it is okay if they appear as small lumps.
- Add Wet Ingredients: In another bowl, mix the honey, vanilla extract, and milk. Add the wet mix to the dry and stir until it becomes a dough. You will have a slightly sticky dough, and it would be easy to work with.
- Roll Out the Dough: Turn dough out onto a lightly floured surface and roll to ⅛-inch thickness. Make thin dough so that your crackers are crisp, but not so thin that they fall apart when you cut them.
- Cut and Shape the Crackers: With a sharp knife (or a pizza cutter), cut the dough into 2×2 inch squares (or whatever shape you prefer). Place squares on the prepared baking sheets 1 inch apart. Working quickly, use the tines of a fork to pierce each cracker with 1 or more rows of holes; this will allow steam to escape during baking.
- Bake the Crackers: Bake the Crackers in a pre-heated oven for 12–15 minutes or until they are golden brown and firm to touch. If you desire those crackers to be super-duper crispy, bake them for 2-3 extra minutes.
- Cool and Store: When the crackers have completely cooled, place them on a wire rack. Let them cool completely before storing the homemade Graham crackers in an airtight container at room temperature for up to 1 week.
Tips and Variations:
- Honey Graham Crackers: Increase or decrease the amount of honey to your desired sweetness in the Graham crackers.
- Spice: Add a pinch of nutmeg, ginger, or cardamom to the dough for even more flavor. That is particularly tasty if you are using the Graham crackers for Christmas baking or Christmas treats.
- Whole Wheat Option: For a more nutritious cracker, you could make these 100% whole wheat instead of using whole wheat and all-purpose flour.
- Gluten-Free version: For those who are allergic to gluten, you can replace all-purpose flour and whole wheat pastry flour with a good-quality mix one.
- Covered Graham Crackers: Soak Graham wafers in dissolved dim chocolate and spot them on a sheet fixed with material. Great for giving as a gift or keeping on hand when you want something a little nicer to snack on.
- Use a food processor or hand beaters and mix until well combined; the dough will be pliable but not sticky. Layer ¼ inch thick for soft crackers. To make ultra-thin and crispy Graham crackers, roll it even thinner than 1/8 inch, but be careful not to overbake.
Nutrition Information:
- Calories: You will get 100 calories with this meal.
- Protein: An amount of 2 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 6 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 15 g of carbohydrates is obtained.
- Sugars: A 6 g of sugar is contained here depending on the fruits and honey used.
- Fiber: 5 g of fiber is obtained here.
- Cholesterol: Around 10 mg of cholesterol is obtained.
- Sodium: 75 g of sodium is used.
This Homemade Graham Crackers Recipe is a homemade version having fresh homemade Graham crackers that are rich tasting and with just a slightly hint of sweet, wholesome goodness. From simply snacking on them or crumbling into a pie crust, these homemade crackers are worth the tender loving care. You can adjust the sweetness and crumbly-ness of them as you see fit. They are a better alternative for your family without any preservatives.