Be the first to It's really not that difficult to make your own homemade graham crackers with this easy recipe. The instructions call for cutting 2-inch squares, but you can use cookie cutters to make any shape you wish, just as will any other rolled cookie.
Prep Time: 1 hour, 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1/2 cup all-purpose flour
- 1-1/4 cups whole-wheat flour
- 1/2 cup light rye flour (rye flour can be found in health food stores)
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, cut into pea-size bits
- 2 Tablespoons honey
- 2 Tablespoon molasses
- 1/4 cup cold water
- 1 teaspoon vanilla extract
Preparation:
In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm.
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment-lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.
Yield: 48 crackers
Source: Retro Desserts: Totally Hip, Updated Classic Desserts from the '40S, '50S, 60s and '70s by Wayne Harley Brachman (William Morrow)
Reprinted with permission.
Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm.
Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment-lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.
Yield: 48 crackers
Source: Retro Desserts: Totally Hip, Updated Classic Desserts from the '40S, '50S, 60s and '70s by Wayne Harley Brachman (William Morrow)
Reprinted with permission.
