Total Time
30mins
Prep 20 mins
Cook 10 mins

This recipe has been around my house for a long time, it comes from an old Mennonite cookbook, these are well-worth the time to make they are very good and I have made them many times over ;-) plan ahead the dough needs to be chilled overnight.

Ingredients Nutrition

Directions

  1. Cream shortening and sugar until fluffy.
  2. Add vanilla.
  3. Sift all dry ingredients twice.
  4. Add sifted ingredients alternately with milk to shortening mixture.
  5. Mix thoroughly after each addition.
  6. Chill dough in refrigerator overnight.
  7. In the morning, turn out on floured board, and roll as thin as possible.
  8. Cut in squares or any shape desired.
  9. Place on greased cookie sheet.
  10. Bake at 350 degrees until crisp and golden brown.

Reviews

(3)
Most Helpful

I didn't have much luck with these, but that may just be my cooking skill. The flavor was great, but the dough was hard to manage, even after chilling. Also I baked and baked them but I just couldn't get them to come out crisp, and chewy graham crackers just aren't right. It would be good to have a general idea of an appropriate cooking time. 5 minutes? 30? 60? I want to keep trying these to see if I can get them right, but I think I'll do it in smaller batches in the future, till I can make it work for me.

Wigglesworth September 09, 2009

These are sweet, but very good. I split the dough in three and baked one and froze the other two. When we are ready for the next batch, I taked it out and thaw in the fridge. My 3 year old LOVES these, and I like knowing exactly what goes into them.

Bling Lady March 25, 2008

Wow! These are so delicious - I'm never eating store-bought again! For those who may not know, graham flour is interchangeable with whole-wheat flour. After blending the ingredients, I spread it into a rectangle on floured plastic wrap, dusted the top with a little more flour, then covered it before placing it in the fridge. This step helped greatly in rolling it out the next day. I worked with one half at a time so the dough didn't get too warm, therefore tough to handle. I also pricked the tops with a fork.I cut them into 2 1/2" squares, baked for 12 minutes and got 78 perfect crackers!! Thanks for the excellent recipe!

amyelice June 20, 2007

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