Homemade Graham Crackers

By Elisabeth

I have never been the kind of gal to cook everything from scratch. Hell, I don't have time to be that gal. BUT, when I do get a wild hair up my rear, I dive in like there's no tomorrow. I have been a reader of Weelicious.com for quite some time now and love her ideas for feeding kids (and the rest of us) in a healthy way. Plus, her food tastes GREAT.

So, when I saw she added her recipe for homemade graham crackers, I thought, why not. And you know what? IT WAS DOABLE. I added everything into the food processor (or mixer) and out came dough that was so EASY to roll out and shape. (I have had trouble in the past with certain doughs, so this was a nice surprise.)

One thing though, this recipe makes so many crackers, my suggestion is to take half of them and freeze them for another day. The ones you do make, you will want to eat sooner than later. They can soften and not be as crisp as the day you take them out of the oven.

And best of all, the kids LOVED them. My 5 yr old told me they were just as good as the cookies I made earlier in the week!

 

Original Recipe: Weelicious.com

Homemade Graham Crackers

• 1 Cup Whole Wheat Flour (I used half white/half wheat flour)
• 1 1/2 Cups All Purpose Flour
• 1/2 Cup Dark Brown Sugar, packed (I used regular Brown Sugar)
• 1/2 Tsp Salt
• 1 Tsp Cinnamon
• 1 Tsp Baking Soda
• 1/2 Cup Butter, chilled & cubed
• 1/4 Cup Honey
• 1/4 Cup Water

Preheat oven to 350 degrees. In a food processor or mixer combine the first 6 ingredients. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal. Add honey and water and continue to mix until it all combines.

Remove and shape the dough into a flat disk and place between two pieces of parchment paper. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.* Place cookies on parchment lined baking sheet and bake for 15 minutes. Cool and serve.

*To Freeze: After cutting into crackers or shapes, place the dough 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 baking steps.

{photo credit: me}

Comments

[Elizabeth]

I am totally going to try making these with gluten free flour - the boy is bummed because he never gets graham crackers. Thank you!

[Retro Jordans]

This is very cute. I think that I am going to give it a try. thanks..