Prep 15 mins
Cook 15 mins
I recipe I came up with when I was trying to figure out a way to make my own graham crackers.
Make and share this Homemade Graham Crackers recipe from Food.com.
- 1⁄2 cup white flour
- 1⁄2 cup whole wheat flour
- 4 tablespoons sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg (optional)
- 5 tablespoons shortening
- 2 tablespoons butter
- 6 tablespoons water (or more)
- 2 tablespoons honey
- 4 tablespoons molasses
- 1⁄2 teaspoon vanilla extract
- sugar, for dusting
- Combine all the dry ingredients, then cut in butter and shorting.
- Mix the rest of the ingredients together, except extra sugar, then pour into the flour mixture. Stir to combine then form into a ball and place into the fridge for a while (I did about 30 minutes). Note you may need to add more molasses or honey if you feel the dough it not coming together well.
- Preheat oven to 350°F.
- Roll dough out onto a floured surface until thin, then cut into about 16 rectangles. If the dough cracks, just press it together with your fingers.
- Place on an ungreased cookie sheet and bake for about 15 minutes OR until lightly browned and crisp. This really matter on how thin you roll the dough.
- If desired, sprinkle the tops with extra sugar before baking, pressing the sugar onto the tops of the squares with the rolling pin to adhere the sugar. Also this dough tends to crack a lot, that's okay, just press it back together with your fingers.
I looked at this and another recipe. This one has big issues with it being very liquidy. I couldn't make it into a ball, even reducing the water to 2 T. I had to add quite a bit of flour. The other recipe (which is twice the amount of flour) has issues with being too dry, so I'm going to try to get a happy medium and tinker with it. I'll let you know. The molasses was a little strong for me, so I'll cut that. I rolled on parchment paper and transfered it all to the cookie sheet after slicing into squares. Had to bake 20 minutes and still didn't seem crisp, but I took it out and it crisped up nicely while drying.
These are very yummy. I'm very happy these turned out okay because when I decided to make this recipe I found out after mixing everything that I had to go out of town in an hour for 3 days! After panicking a little I decided to wrap the dough in plastic wrap and putting it in a zip lock bag. I finally got to bake them today and they came out okay thank goodness. :) If I remember right I used brown sugar for the honey because I didn't have any. And I only used 2 tablespoons of water because of past comments. Oh, when rolling them out I used quite a bit of flour for dusting. I still think they were a bit too moist so I baked them for about 10 minutes longer than called for to get a nice crisp cracker. This is a good recipe to play with but its not quite there. *update* Okay, I have to admit.... I love these! They have been my breakfast for the past week. I spread peanut butter and cream cheese on them and top em with blue berries and walnuts. Yummy
These had good flavor but the texture wasn't as firm as I wanted them to be. I didn't use shortening, but instead used margarine, so it may be my fault, and not the recipe! I'll try them again. The goal is to replace store bought on the pantry shelf at home.