I have tried way too many graham cracker recipes; some were too spiced like gingerbread, others were so buttery they felt like dessert. But these, these ones are golden.
Slather them with cream cheese, use them to make a Nutella sandwich, chop them up and add them to ice cream, or pulse them in the food processor to use for a graham cracker crust.
These are so good, so good you see.
This recipe is easily doubled…and should be doubled!
Whole Wheat Honey
Graham Crackers
2 ¼ cups whole wheat flour
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ cup honey
¼ cup water
1 teaspoon vanilla
1/2 cup butter, melted
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¼ cup honey
¼ cup water
1 teaspoon vanilla
1/2 cup butter, melted
1. Preheat oven to 350°F.
2. Melt the butter in glass bowl in the microwave or on the stove in a pan. Set aside.
3. In the bowl of your Kitchen-Aid, stir together the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
4. Add the honey, water, vanilla and melted butter.
5. Stir on low until the dough comes together.
6. Use cookie sheet-sized parchment paper to roll out the dough on and then use it to line the cookie sheets.
7. Lay one piece of cookie sheet-sized parchment paper on the counter.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Begin to spread the dough with your hands.
2. Melt the butter in glass bowl in the microwave or on the stove in a pan. Set aside.
3. In the bowl of your Kitchen-Aid, stir together the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
4. Add the honey, water, vanilla and melted butter.
5. Stir on low until the dough comes together.
6. Use cookie sheet-sized parchment paper to roll out the dough on and then use it to line the cookie sheets.
7. Lay one piece of cookie sheet-sized parchment paper on the counter.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Begin to spread the dough with your hands.
10. Use the rolling pin to roll the dough between the
pieces of parchment paper. Roll until the dough is the size of the whole
cookie sheet, trying to keep it as even as possible.
11. Remove the top piece of parchment paper. Use
a pizza cutter or biscuit cutter or cookie cutter or ravioli cutter to cut the
graham crackers however you would like. Use a fork to prick holes on the
surface of the crackers. Remove each cracker and place it on the cookie sheet
leaving a little space in between.
12. Bake around 12-14 minutes, depending on if you want
them nice and soft or crunchy.
I freeze these in a big Ziploc bag and pull them out as
needed for school lunches or to bring while running errands.
Recipe adapted every so slightly from Heavenly Homemakers
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