Homemade Graham Crackers
"This recipe has been around my house for a long time, it comes from an old Mennonite cookbook, these are well-worth the time to make they are very good and I have made them many times over ;-) plan ahead the dough needs to be chilled overnight."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 cookie sheet
ingredients
- 1 cup shortening
- 2 cups brown sugar
- 1 cup white sugar
- 2 cups flour
- 4 cups graham flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup sour milk (mix 1 tablespoon vinegar and milk to make 1 cup, let stand for 5 minutes)
- 1 tablespoon vanilla
directions
- Cream shortening and sugar until fluffy.
- Add vanilla.
- Sift all dry ingredients twice.
- Add sifted ingredients alternately with milk to shortening mixture.
- Mix thoroughly after each addition.
- Chill dough in refrigerator overnight.
- In the morning, turn out on floured board, and roll as thin as possible.
- Cut in squares or any shape desired.
- Place on greased cookie sheet.
- Bake at 350 degrees until crisp and golden brown.
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Reviews
-
I didn't have much luck with these, but that may just be my cooking skill. The flavor was great, but the dough was hard to manage, even after chilling. Also I baked and baked them but I just couldn't get them to come out crisp, and chewy graham crackers just aren't right. It would be good to have a general idea of an appropriate cooking time. 5 minutes? 30? 60? I want to keep trying these to see if I can get them right, but I think I'll do it in smaller batches in the future, till I can make it work for me. -
These are sweet, but very good. I split the dough in three and baked one and froze the other two. When we are ready for the next batch, I taked it out and thaw in the fridge. My 3 year old LOVES these, and I like knowing exactly what goes into them. -
Wow! These are so delicious - I'm never eating store-bought again! For those who may not know, graham flour is interchangeable with whole-wheat flour. After blending the ingredients, I spread it into a rectangle on floured plastic wrap, dusted the top with a little more flour, then covered it before placing it in the fridge. This step helped greatly in rolling it out the next day. I worked with one half at a time so the dough didn't get too warm, therefore tough to handle. I also pricked the tops with a fork.I cut them into 2 1/2" squares, baked for 12 minutes and got 78 perfect crackers!! Thanks for the excellent recipe!
