I had a little time yesterday afternoon, so I decided to try making graham crackers. I eat graham crackers all the time! They are my go-to food for when I don’t feel well. And I snack on them even when I’m fine 🙂 But I don’t like that there is HFCS, hydrogenated oils, etc. in the ones at the store. Plus who knows about GMOs in there too.
I got this recipe from my SIL Sara a while back (she got it from Heavenly Homemakers), but haven’t had time to try them yet. They were so easy to make. The prep is so quick. And they are SO GOOD. They are a little thicker than I would like, but they covered the whole baking sheet, so that’s as thin as they could get. Next time I will split the dough in half and use 2 baking sheets so I can roll it out thinner.
I love that these are made with whole wheat flour. And you can make them any size and shape you want! It’ll be fun to make them for Rebecca. Maybe I’ll have to find small animal cookie cutters to make them like animal crackers. And they are so easy she’ll be able to help make them before I know it. It’ll be a little while before I let her try them since they are pretty crispy (she’s not very experienced in chewing yet :).
I’ll definitely be making these a lot from now on. I always want to have them on hand (and to stop buying graham crackers!). And with the way I go through graham crackers I could be making a batch each week 😛 They are more filling than store bought grahams, so maybe I won’t go through them quite as quickly. I’ll have to try the chocolate version sometime. And maybe I’ll try adding more cinnamon to make cinnamon grahams sometime too.
*Edited 9/9/10 – baking directions adjusted to how I always make them.
Whole Wheat Honey Graham Crackers
2 cups whole wheat flour
Split dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough until it is about 1/8 in. thich. Remove the top piece of parchment paper. Cut into squares (with pizza cutter) or shapes (with cookie cutters). Separate the dough a bit if you’re cutting out shapes. Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough.
Bake for 12-13 minutes. Turn off oven, but leave crackers in to get crisp. Remove after 10-15 min. Let cool completely. Store in airtight container or in the freezer.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.