Simple Graham Cracker Recipe

Print

Simple Graham Cracker Recipe


  • Author: Melissa Griffiths - Bless this Mess

Ingredients

2 1/4 cups whole wheat flour

1/3 cup sucanat (dehydrated cane juice), you can use brown sugar here if you’d like
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
3 T. honey
1/4 c. water
1 t. vanilla
1/2 cup butter, melted (I like half butter and half coconut oil, but all butter is good too)
Place all your dry ingredients in your mixer bowl and combine.  Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together.  The dough isn’t sticky and is moderately greasy.
Preheat oven to 350.  Divide the dough in half and roll out on a floured surface.  Roll to about 1/4 inch thick. You can treat the dough like a sugar cookie dough and cut out shapes or you can use a pizza cutter and cut out squares.  Place the cut out crackers on an ungreased cookie sheet and bake for 8-12 minutes until the edges just slightly darken.  They will harden up more as they cool.  Store in an air tight container for about a week.

Instructions

2 1/4 cups whole wheat flour

1/3 cup sucanat (dehydrated cane juice), you can use brown sugar here if you’d like
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
3 T. honey
1/4 c. water
1 t. vanilla
1/2 cup butter, melted (I like half butter and half coconut oil, but all butter is good too)
Place all your dry ingredients in your mixer bowl and combine.  Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together.  The dough isn’t sticky and is moderately greasy.
Preheat oven to 350.  Divide the dough in half and roll out on a floured surface.  Roll to about 1/4 inch thick. You can treat the dough like a sugar cookie dough and cut out shapes or you can use a pizza cutter and cut out squares.  Place the cut out crackers on an ungreased cookie sheet and bake for 8-12 minutes until the edges just slightly darken.  They will harden up more as they cool.  Store in an air tight container for about a week.
We love graham crackers!  They are such a yummy treat and Macey loves to dip them in milk.  I’ve tried a bunch of recipes lately and we’ve finally come up with our keeper!  I cut the dough into shapes that are fun and into her name to get her a little more excited about letters, but you can always do traditional squares.  These are crispy and not too sweet; just right for a snack anytime!
Graham Crackers

2 1/4 cups whole wheat flour

1/3 cup sucanat (dehydrated cane juice), you can use brown sugar here if you’d like
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
3 T. honey
1/4 c. water
1 t. vanilla
1/2 cup butter, melted (I like half butter and half coconut oil, but all butter is good too)
Place all your dry ingredients in your mixer bowl and combine.  Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together.  The dough isn’t sticky and is moderately greasy.
Preheat oven to 350.  Divide the dough in half and roll out on a floured surface.  Roll to about 1/4 inch thick. You can treat the dough like a sugar cookie dough and cut out shapes or you can use a pizza cutter and cut out squares.  Place the cut out crackers on an ungreased cookie sheet and bake for 8-12 minutes until the edges just slightly darken.  They will harden up more as they cool.  Store in an air tight container for about a week.
1 Response

Leave a Reply

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

Pin
Share
Tweet
Email
0 Shares