Homemade Graham Crackers
My kitchen helper is a huge fan of graham crackers and we have been baking them for more than a year now. It’s a perfect snack for after school, traveling to and from play dates and running errands. I have had weeks where I was baking them twice a week just to keep up with demand. I’m always in search of homemade snack foods to mix in with store bought options and we have baked so many fun recipes along the way. My kitchen helper enjoys molasses based recipes so this recipe was a big success.
When I came across this new recipe from Dessert For Two I knew I wanted to test it out with my kitchen helper. Any recipe that uses a food processor, is always a win in my kitchen. I purchased a square cookie cutter, since my helper is a cookie cutter fan, but freehand cutting squares would be fine too. I recommend chilling the dough for 5-10 minutes prior to use, otherwise the dough may be too soft and difficult to remove from wax paper and transfer to baking sheet. Since making the first batch I have made these several times and created fun shapes using various cookie cutters, so get creative and have some fun with this recipe.
Recipe Source: Dessert For Two
- 1 Cup - Whole Wheat Flour
- 1 1/2 Cups - All-Purpose Flour
- 1/2 Cup - Light Brown Sugar (or Coconut Sugar)
- 1/2 Teaspoon - Salt
- 1 Teaspoon - Cinnamon
- 3/4 Teaspoon - Baking Soda
- 1/2 Cup - Unsalted Butter (chilled and cubed)
- 1/4 Cup - Honey
- 1/4 Cup - Water
- 3 Tablespoons - Molasses
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper
- Mix the flour, sugar, salt, cinnamon and baking soda in a food processor
- Add the cubed butter and pulse until coarse meal forms
- In a separate small bowl combine the honey, water and molasses. Stream this mixture through the tube of the food processor until the dough forms
- Roll out 1/4 of the dough at a time and chill the remaining until you are ready to use
- Roll 1/4" thick and use cookie cutter to shape the graham crackers. Transfer the cut out onto the baking sheet. You may need to use an off-set spatula or tip the wax paper to the side and peel dough off the sheet
- Baked for 14-17 minutes until golden brown and edges start to darken
Nicole is a professional photographer, mother to an energetic toddler, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 7 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her toddler and enjoying a good cup of coffee.