Homemade Honey Grahams
Total Time: Prep: 15 min. + chilling Bake: 10 min./batch，Makes: 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
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup toasted wheat germ
- 2 tablespoons dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold butter, cubed
- 1/4 cup honey
- 4 tablespoons ice water
Directions
- 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.
- Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
- 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.
- Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
NutritionFacts
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.
