Monday, March 29, 2010

Graham Crackers

What is it with children and graham crackers? My children can't get enough of them. I had no idea graham crackers were so easy to make until I tried a recipe from the Heavenly Homemaker. These were easy to make though the dough was soft and hard to transfer to the baking sheet. For best results, roll on a sheet of parchment paper so that the crackers can be just slid, paper and all, to the pan.

Whole Wheat Honey Graham Crackers

2 ¼ cups whole wheat flour
½ cup sugar
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
4 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted

Preheat oven to 350 degrees.
In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.
Add the liquids: honey, water, vanilla and melted butter.
Stir well until a nice ball of dough is formed.

Cut two pieces of Parchment paper the size of the cookie sheet. Lay one piece of parchment paper on the cookie sheet. Place the ball of dough on the parchment paper. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet. Remove the top piece of parchment paper.

Cut dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little. (I was too lazy for this step and they swelled up together and I just cut them after baking.)

Bake in oven for 18 minutes. Turn oven off, but leave crackers in the oven to get crisp. Remove from oven after 30 minutes to one hour. Break graham crackers apart. Store in a air tight container.


  1. (I love your blog!!) And I'm it an *additional* 30 to 60 minutes? Or do you include the 18 minutes cook time in the 30 to 60 minutes? Does that question even make sense...I hope so! :)

  2. Gina I think I'll givet these a try! Perfect way to fill the cookie jar :) Thanks for the tip of rolling directly onto the parchment. I'm going to try this on my new baking stone. When my friend started making her own crackers I teased her saying, "Oh you are such a food snob". I can see why she does this now :)

  3. These look delicious. Thanks for posting the recipe for it! This is the second time I wrote this, I don't know why the first one got away from me!

  4. Mia's Boys-
    Letting the crackers in the oven is optional. I am often baking a bunch of things at once and need my oven for something else and omit this step. Bake the crackers for about 18 minutes. At this point they should be lightly browned. If they are not crispy, you can then let them in the oven for a little longer to crisp up. A lot of it depends on how thin your crackers are. I haven't had trouble with getting them crispy. Just experiment with it!

  5. Thanks so much, Gina! That's very helpful...I find I often have to make adjustments to time/temp for my oven anyway, so I'll just try a batch first.

  6. Hi Gina.......I just may try these :)
    How thin do you roll the dough?
    Also have you tried these to make smores?

    They sounds delicious and not too hard for us amateurs!


  7. Thanks for the recipe. I was wondering if you need to poke them with a fork when you make shapes? I think they would be a big hit with Cathy's little boys and a good healthy snack.


  8. Carolyn -
    I basically just try to roll them as thin as possible. But if you don't get them real thin - then you just have some good cookies!

    Carlene -
    I'm not sure if they need pricked or not. I just always have. Give it a try and see!

  9. Can you freeze these? Thanks for the recipe!

  10. Lisa -
    I've frozen them - just to keep them from being devoured the first day! I have to hide things around here!

  11. I just discovered your blog, and I love it! I can't wait to try some of these recipes. Call me a food snob, but I haven't served my children boxed graham crackers because of all of the junk in them (including high fructose corn syrup). Thank you for sharing! I can't wait to try these.


  12. I just made these and my dough was so soft it just smooshed out on the cookie sheet. I used soft wheat?? There was no way I could have transferred them to the cookie sheet if not for parchment ppr. I had to cut them when they were done. I heated all my wet ingred. except for the vanilla?

  13. Vickie -
    I don't know what happened. I use hard wheat and do not heat up my ingredients except to melt the butter - and bake them, of course. Maybe you need to add more flour.



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