Graham Crackers

By Florence Fabricant

Total Time
1 hour
Rating
4(85)
Comments
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Ingredients

Yield:36 graham crackers
  • 1cup all-purpose flour
  • ½cup whole-wheat pastry flour (graham flour)
  • ¼teaspoon baking soda
  • ¼teaspoon cinnamon
  • Pinch of salt
  • 4ounces unsalted butter (1 stick), at room temperature
  • 3tablespoons light-brown sugar
  • 2tablespoons granulated sugar
  • 1tablespoon honey
  • ½teaspoon vanilla
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)

48 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Sift together the flours, baking soda, cinnamon and salt, and set aside.

  3. Step 3

    In a food processor or by hand, cream the butter and sugars together. Add honey and vanilla. Add the dry ingredients, and process or beat until a dough is formed.

  4. Step 4

    Form dough into a rectangle and roll it very thin between two sheets of wax paper, to about 6 by 12 inches. Then freeze until firm, about 20 minutes.

  5. Step 5

    Remove top layer of wax paper and cut dough into 36 2-inch squares. Place squares close together on a baking sheet. Prick centers with tines of a fork. If necessary, re-roll, chill, and cut any scraps.

  6. Step 6

    Bake cookies 15 minutes, until they just begin to color. Leave them on the baking sheet 10 minutes; then, transfer to racks to cool before using.

Ratings

4 out of 5
85 user ratings
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Comments

Elizabeth

15 minutes in the oven was wayyyyy to long for my gas oven at 350 degrees. I would check them after 10.

CW

I made these with whole wheat einkorn flour. They turned out crispy and delicious! They are great for graham cracker crust or just for a little snack.

Jen

made with olivani margarine, 112g, wholemeal spelt flour and 00 bakers flour because we don’t have graham flour in NZ, a generous measure of cinnamon, but everything else by the book. not technically vegan because of the honey, but great for “vegans*” like me. Actually the second batch I’ve made in the last 24hrs, as the first one was so good, we used some to make ‘firecracker’ edibles and then accidentally demolished the rest.

kmg

I shouldn't be posting this because I didn't make this recipe. Next time I WILL! The recipe I did make called for graham flour and no butter/oil. For a novice, it was near impossible to roll out the scraps. The crackers were so hard, I was afraid I was going to break a tooth so I tossed them. I think the whole wheat pastry flour and butter are really needed to make a lighter cracker. Like Maghil, I think I will put in more whole wheat pastry flour. Maybe swap sugar for more honey

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