I’ve made Graham Crackers before but I’ve never tried a recipe that I was completely sold on. They were all slightly too much work for me to want to make them on a regular basis. This recipe is much quicker and easier then other recipes I’ve tried and they are (dare I say) even more delicious.
I love the fact that they’re on the healthier side of a cookie. I already know I’ll be making batches of this all throughout the school year for Max to take as a lunchbox treat.
I made these for campfire s’mores to share with friends and we promptly finished them off a few days later. Well actually, I tried to stash some away in the freezer for a dessert idea that I wanted to try. But it was no help. We’ve still been sneaking them out for a quick snack. I have a feeling I’ll just have to whip up another batch when I finally get around to making that dessert. Not that it’s that big of a deal because the recipe is just so easy.
Ever since I’ve found the perfect classic marshmallow I just can’t go back to making s’mores with store-bought marshmallows. Homemade gets so much more gooey and caramelized. And now I’ll never be able to go back to store-bought crackers either! The great thing about making your own marhsmallows and your own graham crackers is that you can cut the graham crackers to fit perfectly with the marshmallows. Which means you can get creative with shapes and sizes.
Whether you make these delicious crackers for a campfire or a lunchbox you can bet you’ll be rewarded with happy smiles all around.
- 1 cup whole wheat flour
- 1.5 cups all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ cup cold unsalted butter, cubed
- ¼ cup honey
- ¼ cup water
- In the bowl of a stand mixer add flours, sugar, salt, cinnamon and baking soda. Stir to combine. Add butter and mix until the mixture has turned to coarse crumbs. Add honey and water. Mix until incorporated and the dough is easily gathered into a ball.
- Shape dough into a flat disk. Roll between two large pieces of parchment until ¼ inch thick. Cut into desired shapes and sizes. Place crackers on a parchment lined baking sheet. Re-roll remaining dough until all of dough is used up.
- Bake at 350ºF for 15 minutes, until slightly darkened around edges, they should be set but still slightly soft (they will harden as they cool). Remove crackers to a wire wrack to cool. Store in an airtight container for 1 week, or freeze for longer storage.
Adapted from Weelicious.