Graham Crackers
photo by Just Happy
- Ready In:
- 42mins
- Ingredients:
- 9
- Yields:
-
4 dozen
- Serves:
- 24
ingredients
- 1⁄2 cup shortening
- 3⁄4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup milk
directions
- 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.
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Reviews
-
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.
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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!
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This really is wonderful! I might never need to buy graham crackers again. :) Like other reviewers, I used 1/4 more milk, and about 1/4 more, since I live in such high elevation and it's dry here. I used butter in place of shortening, as I feel it is healthier and these are for my daughter. I found these cooked best for about 12-13 minutes in oven, and hardened slightly more after cooling. I experimented with honey on top, honey and cinnamon-sugar, cinnamon-sugar and nothing at all. I found I really liked nothing at all - or just cinnamon-sugar. Honey seemed to soften the cookies a smidgen, and I prefer them hard. (I used aguave) I cut each cracker with a cookie cutter and made a ton of hearts, which my kids adore and my husband cant wait to use these for smores. I think I'll make these again and again. A bit of work, but fun change, and healthier than the stores. (If you can call a cookie healthy lol)
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I loved this recipe. I used it for this upper scale version of a s'more for an friend that was asking his girlfriend to marry him. I did change it a little after trying the original. I used room temp butter instead of the shortening because I wanted it to be a little crisper. I also made it 1/2c of milk. Brushed it with an equal amounts of butter, honey, and lemon juice and they were a HUGE hit! I then just layered them with toasted marshmallows and fresh raspberries and then drizzled the whole thing with dark chocolate! A SUPER simple dessert with a HUGE "WOW" factor. Thanks SO MUCH for a recipe that will definitely go in my personal cookbook.
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Tweaks
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This really is wonderful! I might never need to buy graham crackers again. :) Like other reviewers, I used 1/4 more milk, and about 1/4 more, since I live in such high elevation and it's dry here. I used butter in place of shortening, as I feel it is healthier and these are for my daughter. I found these cooked best for about 12-13 minutes in oven, and hardened slightly more after cooling. I experimented with honey on top, honey and cinnamon-sugar, cinnamon-sugar and nothing at all. I found I really liked nothing at all - or just cinnamon-sugar. Honey seemed to soften the cookies a smidgen, and I prefer them hard. (I used aguave) I cut each cracker with a cookie cutter and made a ton of hearts, which my kids adore and my husband cant wait to use these for smores. I think I'll make these again and again. A bit of work, but fun change, and healthier than the stores. (If you can call a cookie healthy lol)
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I had a little trouble getting the dough together, but I'm pretty sure it was my fault, I substituted butter for the shortening, and ended up adding about 1/4 cup more milk to it. I rolled out the first batch, but then i decided to make cookies out of them, and i actually liked those better. i flattened them out with a fork, kind of like making peanut butter cookies. We all enjoyed them, and I plan on making s'mores later! Thanks Mark O. for a great recipe.
RECIPE SUBMITTED BY
Mark O.
Winter Park, FL
I've been a Winter Park, FL resident since August 1962, when my father retired from the Army.