Graham Crackers
Ingredients
- 1 cup whole wheat flour
- 1 1/2 cups all purpose flour
- 1/2 cup dark brown sugar (packed)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup butter (chilled & cubed)
- 1/4 cup honey
- 1/4 cup water
- 1 teaspoon vanilla
- optional: 1 tablespoon wheat germ or flax seed
Instructions
- Preheat the oven to 350 degrees.
- In a food processor or mixer combine the first 6 ingredients. (If using wheat germ or flax seed add here.)
- Add cubed and chilled butter to the mix and pulse/mix until it resembles a coarse meal.
- Add honey, water, and vanilla and continue to mix until it all combines.
- Remove and shape the dough into a flat disk and place it between two pieces of wax or parchment paper. (I found it easier to roll the dough w/o a sheet on top of it.)
- Roll dough out until 1/4 inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.
- Place cookies on a Silpat or parchment-lined baking sheet and bake for 9-12 minutes. (For softer graham crackers that are more cookie-like, bake for 8-9 minutes.)
- Cool and serve.
Notes
To Freeze: After step 6, place the cutout cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
*For thinner graham crackers roll dough out to 1/8" thickness and bake for about 8-10 minutes.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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