Homemade graham cracker recipe

July 27, 2015

Store-bought just won't taste the same after you enjoy your homemade graham crackers.

Homemade graham cracker recipe

Graham crackers

Makes 24 to 28 crackers

  • 250 g (1 c) all-purpose flour
  • 275 g (1 1/4 c) whole wheat flour plus additional
  • 75 ml (5 tbsp) sugar
  • 5 ml (1 tsp) baking powder
  • 2 ml (1/2 tsp) salt
  • 2 ml (1/2 tsp) baking soda
  • 1 ml (1/4 tsp) ground cinnamon
  • 45 ml (3 tbsp) chilled butter or margarine, cut into small pieces
  • 50 g (1/4 c) solid vegetable shortening
  • 30 ml (2 tbsp) honey
  • 15 ml (1 tbsp) molasses
  • 75 ml (1/4 c) water
  • 5 ml (1 tsp) vanilla extract1. In a medium bowl, combine the flours, sugar, baking powder, salt, baking soda and cinnamon. Using a pastry blender or two knives, cut in the butter and shortening until the mixture resembles coarse crumbs.2. In a small bowl, combine the honey, molasses, water and vanilla, and stir until well blended. Using a fork, gradually add the honey mixture to the flour mixture, tossing the ingredients together until they are well blended. Form the dough into a ball; the mixture may be crumbly, but do not add water. Cover the dough with plastic wrap and place in the refrigerator until the dough is chilled, for several hours.

    3. Place the oven rack in the centre of the oven and preheat to 175°C (350°F); set out two large baking sheets. Divide the dough in half and let it stand at room temperature for 15 minutes.

    4. Spread wax paper over a work surface. Lightly sprinkle whole wheat flour over the wax paper. Place one dough half on the paper and flatten the dough with a rolling pin. Sprinkle the dough with more whole wheat flour, and cover it with a second piece of wax paper. Using the rolling pin, roll out the dough to form an 18 x 38-centimetre (seven x 15-inch) rectangle; if the dough breaks, pinch the pieces together before continuing to roll.

    5. Peel off the top piece of wax paper. Using a fork, mark dotted lines at one to 2.5 centimetre (1/2 to one inch) intervals, breaking the dough into 6.5 centimetre (2 1/2 inch) squares. Using a spatula, transfer the dough to a baking sheet, placing the squares close together. Repeat with the remaining dough and second baking sheet. Gather the scraps and reroll until all the dough is made into squares.

    6. Bake until the crackers are lightly browned on the edges, about 15 minutes. Transfer the crackers to wire racks to cool. Store the graham crackers in an airtight container at room temperature for one month, or freeze the crackers in a freezer-safe container for up to six months.


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