How to Make Your Own Homemade " Graham Crackers "
"This is in response to a request for an alternative to Graham Crackers for those who live in countries where these are unavailable. I've tried shortcutting these to make a baked graham cracker crust, but found sometimes shorter isn't always better. These remind me of Nabisco's Honey Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking."
- Ready In:
- 4hrs 15mins
- Ingredients:
- 13
- Yields:
-
24 crackers
ingredients
- 1 cup white flour
- 1 1⁄4 cups whole wheat flour
- 5 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons butter or 3 tablespoons margarine, cold and sliced into small pieces
- 1⁄4 cup vegetable shortening (I use Crisco.)
- 2 tablespoons honey
- 1 tablespoon molasses
- 1⁄4 cup water
- 1 teaspoon vanilla extract
directions
- Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
- Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
- In a separate bowl, mix the honey, molasses, water and vanilla.
- Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
- Form the dough into a ball.
- Cover and chill for several hours.
- Cut the dough in half and let it sit for 15 minutes at room temperature.
- Sprinkle a piece of wax paper with whole wheat flour.
- Roll out one of the dough pieces flat to about 7 x 15 inches.
- If the dough cracks or breaks, just pinch the edges back together.
- Poke a fork into the dough at 1/2-1" intervals.
- Then cut into 2 1/2" squares.
- Use a spatula to move the squares to a large, ungreased baking sheet.
- You can place them close together.
- Repeat with the other half of the dough.
- Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
- Store at room temperature in an airtight container.
- Will keep up to a month (Remember there are no preservatives).
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Reviews
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Awesome recipe !!!!Tastes like the real thing!!! It wasn't hard to make, either-I made them up and used some to make a graham cracker pie crust..tasted wonderful !!! the rest are being nibbled on for snacks..they're going quick !! Thanks for posting..this recipe is definitely a keeper ! TERESA -
We had these with S'mores and they were great! Who knew you could make graham crackers? :) We didn't have molasses, so we used sorghum. We only chilled the dough for about an hour, and we rolled it out between sheets of waxed paper (about a quarter of the dough at a time). We also turned the oven down and cooked them longer until they were browned all the way across, to make sure they would be nice and crispy. -
I was torn between 3 and 4 stars, to be honest. I too, had a difficult time rolling these out. I was tempted to add more water, but, being fairly new to baking, I was afraid I'd have a gooey mess. The instructions were ok except I didn't know if I should treat the Crisco the same as the butter, but I did anyway. Maybe it didn't matter. The taste is good, not wonderful, but good. I probably won't make these again. For a crispy kind of cookie, they're ok. -
These are a bear to roll out without the dough falling apart! Had a hard time not cursing as I rolled these out with my 3 yr old!! The flavor is good, though. My 11 mo. old is loving these as biscuits!
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Pretty good, tastes dead on! Really good when spread with peanut butter. I think for my next try, I'll put them on a lower rack in my oven to try and get them crispier...this batch was sort of crispy on the edges, but softer elsewhere. Maybe I also need to roll them extra thin?
RECIPE SUBMITTED BY
I am currently a stay at home Mom and wife (aka: homemaker, domestic engineer, chauffeur, etc.). My husband and I made this choice about 2 1/2 years ago. At the time I was averaging 72 hours/week +. Our kids were complaining that they never saw me, and one of them was even getting in trouble (too little supervision apparently). We got the troubled teen through high school, and she is currently preparing for college. Things have improved a lot so I am considering going back to work part-time while the kids are gone to school (if the right opportunity presents itself).
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<br>I love to cook, especially trying new recipes. I get tired of the same ol', same ol'. I also love reading cookbooks and the history of recipes. I always hated doing all the dishes afterwards, so I did a lot of one dish meals whenever possible. Recently, my husband bought me a new dishwasher, so now I am cooking up a storm! Everyone is loving it.
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<br>I look forward to making new friends in Recipezaar, trying out new recipes, and hope some of you will try some of mine. Please, if you try my recipes, take time to post a little note telling me about your experience and any modifications you may have made. I just love to experiment and try new things in the kitchen! :-))
