Tuesday, February 22, 2011


Graham Crackers (they tastes like a mix between graham crackers and Teddy Grahams)

1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon

Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.

Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.

Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using. Grease
the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.

Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough. Bake for 22 to
24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines. Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon

Homemade Honey Graham Crackers

  • 4 tablespoons butter
  • 1/4 cup vegetable shortening
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 1/2 teaspoon vanilla
  • 1 cup unbleached pastry flour or all-purpose flour
  • 1 ¼ cups graham flour*
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup whole milk

In a large bowl, cream the butter, shortening and sugars until fluffy. Add the honey and vanilla and stir well. In a separate bowl, sift the flours with the salt, soda, and baking powder. Add 1/3 of the flour mixture and 1/3 of the milk to the shortening mixture and mix thoroughly. Repeat 2 more times. Chill the dough for several hours or overnight.

Preheat the oven to 350 degrees F (180 degrees C). Roll the dough on a floured board as thin as possible. Using a sharp knife, cut into squares. Arrange on a greased baking sheet and prick each cracker in several places with a fork. Bake for 10 to 15 minutes, or until golden brown. Makes about 4 dozen crackers.

*You can substitute whole wheat flour if you don’t have graham flour.

Variation: For cinnamon graham crackers, sprinkle a mixture of sugar and cinnamon over the top of the crackers before baking.


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