Prep 30 mins
Cook 12 mins
This recipe is an excellent subsitute for store bought brands of graham crackers. Also useful to those who don't have a local source for a boxed graham cracker.
- 118.29 ml shortening
- 177.44 ml packed brown sugar
- 4.92 ml vanilla extract
- 473.18 ml whole wheat flour
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 59.14 ml milk
- In a medium bowl, cream together the shortening and brown sugar.
- Stir in the vanilla.
- Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk.
- Cover and chill dough until firm.
- Preheat oven to 350 degrees F.
- Grease cookie sheets.
- On a lightly floured surface, roll the dough out to 0.125 inch thickness.
- Cut into rectangles.
- Place 1/2 inch apart onto the prepared cookie sheets.
- Bake for 10-12 minutes in the preheated oven, or until crisp.
- Edges will be golden brown.
- Remove from baking sheet to cool on wire racks.
Pretty good recipe to try, especially when you run out of eggs and want to make some kind of cookie. A few suggestions to dress up the graham crackers a little: 1) Prick the tops with a fork before baking. 2) Spread honey on the tops before baking; or wet the tops with a little water, and then sprinkle with cinnamon and sugar before baking.
I loved it. I have been looking for a graham cracker recipe for the longest time. It was easy to prepare and I did sprinkle a little cinnamon and sugar on the top before baking. Thank you so much!!!
Honestly, I was leery after reading the reviews. I needed something for my 2 year old to snack on so decided to try this. I upped the milk from 1/4 to 1/2 cup. It is really dry here and so I ended up adding another 1/4 cup for a total of 3/4 cup of milk to the recipe. You'll know when you have the right consistency. I also took the suggestion of brushing the tops with butter and sprinkling with cinnamon sugar. I rolled out the first batch to 1/4 inch but you really need it to be 1/8 of an inch to get a nice crispy cracker instead of a cookie. I do not like graham crackers but these tasted great! I think this is an excellent recipe that just needed a few tweaks to it. Next time, I am going to top them with honey. This is definitely a keeper, I may even make a few batches to pulverize for graham cracker crumbs. A much better version than the cardboard type you buy in the stores. Try it, you know you want too!