Graham Crackers




1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour (process ½ cup of rolled oats in food processor until powdery)
1/3 cup plus 1 TBSP sugar
1/2 tsp. baking soda
Pinch of salt

1/3 cup butter or oil
1-3 TBSP milk or water
1 TBSP honey

Mix dry ingredients in a large bowl. Heat oil, honey and water until melted. Pour honey mixture into dry ingredients and mix until dough can be formed into a ball (dough will be closer to the consistency of very dry cookie dough). Chill for at least 30 minutes. Roll out dough onto an ungreased cookie sheet 1/4” thick or less. Bake at 350 F for 7-10 minutes. Prick with a fork as it comes out of the oven and quickly cut into rectangles with a pizza cutter.

*****
These taste so much better than the boxed version of graham crackers! The same sweet honey taste but a little chewy in the middle and so much more flavor! These are a perfect snack.

Don’t worry if the dough looks a little funny after mixing, as long as you can mold it into a rough looking ball, it’s moist enough. Once the dough chills, it will roll out easily. Recipe courtesy of Battling the “MSG Myth” A Survival Guide and Cookbook.

13 comments:

Bethany said...

Wow! I'm impressed! WTG making your own graham crackers!

emily said...

About how many crackers does this recipe give you?

Emily said...

Hi Emily, I haven't counted the number of crackers but there is enough dough to make two batches on a cookie sheet pan.

I just ordered two cookie sheet pans with three sides that are flat which will make rolling out crackers and cutting pizza so much easier. I can't wait to try them out. I just bought a new pizza cutter too that makes the job a lot easier (I just love any gadget that makes cooking easier!).

Have you tried the bagels yet?

*sunchips* said...

How would these do for a Gingerbread house? We are not fans of gingerbread. :P

Emily said...

Hi Sunchips! I would suggest rolling out the dough like the instructions list, then using a pattern, cut out the pieces for the gingerbread house. Then bake just a minute or two longer than the original instructions. I would suggest the longer baking to get them a little more crisp.

Here is a link for a few gingerbread patterns:
http://www.elise.com/recipes/archives/004212how_to_make_a_gingerbread_house.php

Good luck, sounds yummy!

Anonymous said...

If I don't have whole wheat flour, can I use all purpose flour instead? Or would that mess up the result too much?

Emily said...

Graham crackers are traditionally made with whole wheat flour, but give it a try with all purpose flour and see what you think. If you don't love them, try them with whole wheat. Good luck!

Holly said...

What does the variation in milk do? 1T milk vs 3T milk? Is it moist soft vs crunchy? I accidently left mine in without the timer and almost burnt them. I kind of liked the crispness better on those. I'm wondering if I can do that with the milk.

Emily said...

The variation in milk changes the dough and how easy it is to mix all of the ingredients into a workable dough that can be rolled out.

To modify the crunchiness of the crackers, just cook them a little longer like your first batch. :) We like both kinds (crunchy or soft) but overall prefer the soft ones to snack on and the crunchy ones to use in other recipes (in place of store bought crackers).

Aunt LoLo said...

I'm going to have to try these! Thank you!!!!

furmomof5 said...

I'm curious as to how long the home-made crackers last (stay fresh)? I'm so thankful for your website, I recently discovered I have severe adverse reactions to MSG and I'm now trying to make everything I can from scratch! Thanks for all your helpful tips and recipes! :)

Beth S. said...

I am linking to your blog on mine. I love your recipes and have tried them out with great success.
http://justsoparenting.blogspot.com/

Mother Esq. said...

We enjoyed making these!