Adapted from King Arthur Flour Whole Grain Baking Cookbook
1 ¼ c. whole wheat flour (can use spelt flour, traditional whole wheat or white whole wheat)
1 ½ Tbs. sugar (or honey)
½ tsp. salt
¼ tsp. paprika
4 Tbs. butter
¼ c. water
¼ tsp. vanilla
salt for topping
Mix ‘em: Combine the whole wheat flour, sugar, salt and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Some people use a food processor to cut in the fat, but I prefer to save dishes and keep it all in one bowl. Combine the water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
Prep ‘em: Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone. For crackers, I would HIGHLY recommend using a baking stone (I love my Pampered Chef Rectangular Stone Gadget Wishlist), or at least parchment paper or a Nonstick Silicone Baking Mat. I roll the dough right out on the stone or mat, after flouring it lightly, and bake them. Yep, right on the stone. That way I don’t have to worry about rumpled crackers as I move the fragile dough. People say, “Those are homeMADE?” because most of my crackers have perfect shape and are sooooo delectably thin.
Roll ‘em: Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll, but I don’t always have to. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square. I skip the trimming and just deal with weird shaped crackers. Those go to the toddler right away! (Note: be sure you don’t cut your silicone mat!)
Bake ‘em: Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt, if Repeat with the remaining pieces of dough.
Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. (If you want to do two trays at once, you can put one on top and one and bottom and switch them halfway through the baking time.) If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!
Are they done? You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool. You’ll learn after a tray or two the difference between “too soft” “done” and “oops”. They’re still tasty when they’re soft, just not so cracker-y. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers.
For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off a minute or two early with the crackers still inside. They’ll crisp up just lovely as it cools down. NOTE: Do not use this method with an electric oven – it continues to create heat even once it’s off.
YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes
*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)
1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.
Healthy Treat for Today: Homemade Whole Wheat Graham Crackers!
By Laura · Aug,28 2008
Here’s the promised graham cracker recipe! These crackers are crunchy-crispy…and taste SO GOOD! Oh, I hope you love them like we do!
Okay, and if you love the Honey Graham Cracker recipe, you’ll LOVE the fact that you can also make CHOCOLATE Graham Crackers!!! Just add 1/3 cup cocoa to the recipe. YUM!!!!
Whole Wheat Honey Graham Crackers
2 ¼ cups whole wheat flour
½ cup sucanat (dehydrated cane sugar juice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
¼ cup water
1 teaspoon vanilla
1/2 cup butter, melted
1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove. Set aside.
3. In a mixing bowl, stir together the flour, sucanat, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed.
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet.
Malachi is finishing up the rolling for Mama!
11. Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
Here’s a shot of the chocolate graham crackers
cut into squares and ready to bake.
Malachi is using little cookie cutters to make “animal crackers”!
12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour. Break graham crackers apart.
15. Store in a air tight container.
1/2 cup shortening
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.
Hope this gets you started.
The kingdom of God does not come with your careful observation, nor will people say, 'Here it is,' or 'There it is,' because the kingom of God is within you. Luke17:20-21