Jul
6

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Easy Whole Wheat Graham Crackers

Once you’ve had homemade Graham Crackers you’ll have a hard time ever buying a box of commercial ones.  Now,  graham flour is just a particular coarseness of whole wheat flour so you’ll find the fine whole wheat flour you can grind on your own mill a perfect match with this recipe.

You’ll find loads of recipes for graham crackers that date to your grandmother’s time – and the resources she had in her kitchen.  They take a few extra steps that you can bypass making the production of these graham crackers faster and easier.

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Rolling graham crackers between silicon baking sheets speeds production

The key here is using silicon baking sheets.  The old way of rolling out the dough called for mixing and then chilling the dough for a half hour.  This hardens the butter which makes it less sticky when rolled out between the two sheets of parchment paper.  But,  silicon baking sheets are so much better that if you are using them you can skip the chilling step completely.  Simply roll out the dough between two of the sheets and then peel of the upper sheet.  At this point you can score the dough to lay out the cracker shapes, slide it onto a baking sheet and put it in the oven.

This recipe is enough to make about two dozen full graham crackers with a bunch of not quite full sized squared for crushing for use in pie crusts, and can be fitted on two baking sheets.  I usually double this, but then I’m usually into mass production.  That double recipe takes about a total of four sheets, which can be accomplished in two goes.

Click on the post title for the full recipe.

 

Easy Whole Wheat Graham Crackers
Print Recipe
Servings Prep Time
36 full crackers 10 minutes
Cook Time
10 minutes
Servings Prep Time
36 full crackers 10 minutes
Cook Time
10 minutes
Easy Whole Wheat Graham Crackers
Print Recipe
Servings Prep Time
36 full crackers 10 minutes
Cook Time
10 minutes
Servings Prep Time
36 full crackers 10 minutes
Cook Time
10 minutes
Ingredients
Servings: full crackers
Instructions
  1. Blend the dry ingredients (whole wheat flour, brown sugar, baking powder, baking soda and ground cinnamon) together
  2. Form a depression in the center of the dry ingredients and add the softened butter, molasses, milk and vanilla into this depression. Incorporate the dry and wet ingredients until blended.
  3. Take half of the mix and place it on a silicon baking sheet. Place another baking sheet over the mix and roll it out to 1/8" thick. Gently peel back the top baking sheet.
  4. Score the flattened dough to form the crackers and use a fork to prick a few holes in each of the squares.
  5. Into an oven preheated to 350F put the crackers in for between 10 to 15 minutes until nicely browned and crisped
  6. Remove from oven, cool and then break apart.
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