Homemade Honey Grahams
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
YIELD: 32 crackers
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—and less expensive. These are wonderful, although they still don't last long. —Crystal Jo Bruns, Iliff, Colorado
Ingredients
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1 cup whole wheat flour
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3/4 cup all-purpose flour
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1/2 cup toasted wheat germ
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2 tablespoons dark brown sugar
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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6 tablespoons cold butter, cubed
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1/4 cup honey
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4 tablespoons ice water
Directions
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1.
In a bowl, whisk first 8 ingredients; cut in butter until crumbly. In another bowl, whisk honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
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2.
Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
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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 portion into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets.
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4.
Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cracker: 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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