Graham crackers are the perfect portable snack. This homemade version is just as sweet but free from most of the preservatives found in store-bought ones. My kids love them as is, but feel free to top them with your favorite nut butter for an extra filling snack. They also make the best graham crackers for homemade s’more season.
Here’s what you need:
2 cups whole wheat flour, plus some extra for sprinkling on later
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons melted butter
1 cup dark brown sugar
3 tablespoons whole milk
1 tablespoon vanilla extract
1/3 cup honey
Here’s what you do:
In a medium bowl, mix 2 cups whole wheat flour, cinnamon, baking soda and salt, and set aside.
In the bowl of a stand mixer, cream butter and sugar together until fluffy and fully combined. Add milk, vanilla and honey and mix on medium speed.
Decrease speed to low and add flour mixture. Mix until fully combined, but do not overmix.
Roll the dough into a large ball and flatten it slightly. Wrap the ball in plastic wrap and chill it in the refrigerator for an hour or up to three days.
When the dough is chilled, preheat the oven to 350 degrees.
Sprinkle extra whole wheat flour evenly on a piece of parchment paper or a Silpat baking mat before placing the dough ball on top of it. Sprinkle a rolling pin with additional whole wheat flour and roll the dough out to about 11×15 inches in area and 1/8 to 1/4 inches in thickness.
Keeping the rolled out dough on the baking mat or paper, place it onto a baking sheet.
At this point, you can bake the dough. OR if you want the crackers to have a similar appearance to store-bought graham crackers, you can take a knife to line the dough into 12 rectangles. Using a fork, place 9 lines of dots in the dough.
Bake in a preheated oven for 10 to 12 minutes. Let the dough cool for one minute on a baking sheet, and then cut along the lines.
Cool fully on a baking sheet.
