Prep 4 hrs
Cook 15 mins
This is in response to a request for an alternative to Graham Crackers for those who live in countries where these are unavailable. I've tried shortcutting these to make a baked graham cracker crust, but found sometimes shorter isn't always better. These remind me of Nabisco's Honey Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking.
- 1 cup white flour
- 1 1⁄4 cups whole wheat flour
- 5 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon ground cinnamon
- 3 tablespoons butter or 3 tablespoons margarine, cold and sliced into small pieces
- 1⁄4 cup vegetable shortening (I use Crisco.)
- 2 tablespoons honey
- 1 tablespoon molasses
- 1⁄4 cup water
- 1 teaspoon vanilla extract
- Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
- Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
- In a separate bowl, mix the honey, molasses, water and vanilla.
- Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
- Form the dough into a ball.
- Cover and chill for several hours.
- Cut the dough in half and let it sit for 15 minutes at room temperature.
- Sprinkle a piece of wax paper with whole wheat flour.
- Roll out one of the dough pieces flat to about 7 x 15 inches.
- If the dough cracks or breaks, just pinch the edges back together.
- Poke a fork into the dough at 1/2-1" intervals.
- Then cut into 2 1/2" squares.
- Use a spatula to move the squares to a large, ungreased baking sheet.
- You can place them close together.
- Repeat with the other half of the dough.
- Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
- Store at room temperature in an airtight container.
- Will keep up to a month (Remember there are no preservatives).
Awesome recipe !!!!Tastes like the real thing!!! It wasn't hard to make, either-I made them up and used some to make a graham cracker pie crust..tasted wonderful !!! the rest are being nibbled on for snacks..they're going quick !! Thanks for posting..this recipe is definitely a keeper ! TERESA
We had these with S'mores and they were great! Who knew you could make graham crackers? :) We didn't have molasses, so we used sorghum. We only chilled the dough for about an hour, and we rolled it out between sheets of waxed paper (about a quarter of the dough at a time). We also turned the oven down and cooked them longer until they were browned all the way across, to make sure they would be nice and crispy.
I was torn between 3 and 4 stars, to be honest. I too, had a difficult time rolling these out. I was tempted to add more water, but, being fairly new to baking, I was afraid I'd have a gooey mess. The instructions were ok except I didn't know if I should treat the Crisco the same as the butter, but I did anyway. Maybe it didn't matter. The taste is good, not wonderful, but good. I probably won't make these again. For a crispy kind of cookie, they're ok.