Greeeaat! Graham Crackers

Baked and ready to eat!

I've always been a huge fan of graham crackers. Eat them with peanut butter, as s'mores or my favorite, with frozen cool whip in between two squares----yuuuumy icecream-ish sandwich. But like most processed foods, the ingredients that go into store bought grahams aren't the best quality. So spend a little time and make these...it's totally worth it!


Let me warn you, the dough itself is delicious so be careful not to eat it all while you're rolling it out. Then the crackers when baked are phenomenal--fresh and ready to spread with some joy! I have to figure out how to not eat the whole batch right now. Recipe below...I adapted it a bit and love the way it turned out!


Graham Crackers 
Adapted from Yujai blog
1 cup whole wheat flour 
1/3 cup dark brown sugar1/2 tsp Baking soda3/4 tsp salt
2 tbsp. butter
2 tbsp. apple butter or apple sauce
1/8 cup honey
1/2 tbsp. molasses2 tbsp. milk 
1 tbsp. vanilla extract

Topping (optional)
Granulated sugar // 3 tbsp
Ground cinnamon // 1 tsp

1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Add in butters and pulse on and off or mix on low speed, until the mixture is the consistency of a coarse meal.

2. In a small bowl, whisk together the honey, molasses, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

3.  Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.

4. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. 

5. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer (I used a fork to speed up this process), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

6. Bake at 180C/350F for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.