How to Make Your Own Homemade " Graham Crackers "

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.

• Ready In: 4 hrs 15 mins
• Yields: 24 crackers

Ingredients

• 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

Directions

1. Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
2. Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
3. In a separate bowl, mix the honey, molasses, water and vanilla.
4. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
5. Form the dough into a ball.
6. Cover and chill for several hours.
7. Cut the dough in half and let it sit for 15 minutes at room temperature.
8. Sprinkle a piece of wax paper with whole wheat flour.
9. Roll out one of the dough pieces flat to about 7 x 15 inches.
10. If the dough cracks or breaks, just pinch the edges back together.
11. Poke a fork into the dough at 1/2-1" intervals.
12. Then cut into 2 1/2" squares.
13. Use a spatula to move the squares to a large, ungreased baking sheet.
14. You can place them close together.
15. Repeat with the other half of the dough.
16. Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
17. Store at room temperature in an airtight container.
18. Will keep up to a month (Remember there are no preservatives).