Honey Graham Crackers

by Shawnda on May 11, 2011

in Baby & Toddler Friendly,Cookies and Bars

Honey Graham Crackers

One of our kiddo’s favorite treats are graham crackers. They’re easy to make and they don’t contain anything we don’t want them to.

I went through a couple of recipes before landing on this one. These crackers are crispier and firmer than the boxed variety. And they have a much more pronounced honey flavor. They were my favorite. And definitely hers.

They also make a more wholesome S’mores. Because when you’re toasting marshmallows and chopping a chocolate bar, “wholesome” is the first thing on your mind, right :)

The batches are pretty generous for a toddler snack so I only have to make the dough once a month. After the dough chills, I divide it into fourths. I bake one batch of crackers and freeze the other 3 portions of dough. I get ~8 crackers per batch and the crackers last about a week in a zipper bag after baking.

Honey Graham Crackers

Crispy homemade honey graham crackers, a perfect snack for adults and kids alike.

Ingredients

  • 1 1/2 cups + 2 Tbsp whole wheat flour
  • 3/4 cup + 1 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 4 Tbsp butter, room temp
  • 1/2 cup sugar
  • 1/4 cup + 2 Tbsp honey
  • 2 Tbsp molasses
  • 1 egg

Instructions

  1. Whisk the dry ingredients together and set aside.
  2. In a mixer cream together the butter and sugar. Add the honey and molasses and mix until incorporated.
  3. Add the egg and mix for another minute.
  4. Turn the mixer to low and add half the dry ingredients and mix. Add the remaining dry ingredients and mix until the flour is just combined.
  5. Wrap the dough in plastic wrap and refrigerate at least 4 hours or overnight.
  6. Preheat the oven to 325.
  7. Divide the dough into 4 equal portions. Wrap up three of them and store in the freezer.
  8. Roll out the dough on a floured surface to desired thickness (I roll them pretty thin, they'll puff just a little in the oven.
  9. Cut into squares or rectangles and transfer them to a parchment-lined baking sheet. (Use a knife to create break-apart indentions and a fork to create the holes seen on graham crackers.)
  10. Bake 10-12 minutes, until just beginning to brown.
  11. Let cool completely on the baking sheet and then transfer to airtight storage.

Notes

Yields: 32 crackers

Adapted from: Demolition Desserts

Estimated time: 5 hours

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