Homemade Honey Grahams Recipe

Homemade Honey Grahams Recipe
Homemade Honey Grahams Recipe photo by Taste of Home
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Homemade Honey Grahams Recipe

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The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed. These are great, although they still don't last long! —Crystal Bruns, Iliff, Colorado
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min/batch
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min/batch

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/4 cup honey
  • 4 tablespoons ice water

Directions

Whisk together first eight ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment paper-lined baking sheets.
Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container. Yield: 32 cookies
Originally published as Homemade Honey Grahams in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

Nutritional Facts

1 cookie: 60 calories, 2g fat (1g saturated fat), 6mg cholesterol, 89mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/4 cup honey
  • 4 tablespoons ice water
  1. Whisk together first eight ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate until firm enough to roll, about 30 minutes.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment paper-lined baking sheets.
  4. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container. Yield: 32 cookies
Originally published as Homemade Honey Grahams in Taste of Home's Holiday & Celebrations Cookbook Annual 2018

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