Homemade Graham Cracker Delight

Ingredients

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (85g) honey 1/4 cup (85g) honey
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 2.5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
2. 2.
   Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   In a separate bowl, combine the honey, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients.
4. 4.
   Stir the mixture until it forms a cohesive dough. If the dough feels too dry, add a tablespoon of milk at a time until it comes together.
5. 5.
   Divide the dough into two equal portions and shape each into a rectangular log. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. 7.
   Remove the chilled dough logs from the refrigerator and slice them into thin rectangles, about 2 inches long and 1 inch wide.
8. 8.
   Place the Graham Cracker rectangles onto the prepared baking sheet, leaving a small gap between each.
9. 9.
   Bake for 12-15 minutes or until the edges turn golden brown.
10. 10.
    Remove from the oven and let them cool completely on a wire rack before serving or storing in an airtight container.

Treat your ingredients with care...

• Whole wheat flour — Ensure you are using whole wheat flour for its nutty flavor and texture. Avoid substituting with all-purpose flour as it will alter the taste and texture of the Graham Crackers.
• Honey — Use a good quality honey to enhance the natural sweetness of the crackers. If you prefer a milder flavor, you can substitute with maple syrup or agave nectar.
• Ground cinnamon — The cinnamon adds a warm and aromatic touch to the Graham Crackers. Adjust the amount according to your personal preference.

Tips & Tricks

• For a more pronounced cinnamon flavor, you can add a pinch of ground nutmeg or allspice to the dough.
• If you prefer a sweeter Graham Cracker, you can sprinkle a little cinnamon sugar on top of the dough before baking.
• To achieve a uniform thickness, roll out the dough between two sheets of parchment paper before chilling and slicing.
• Experiment with different shapes and sizes to create fun variations of Graham Crackers.
• Store the Graham Crackers in an airtight container to maintain their crispness.

Serving advice

Serve the homemade Graham Crackers as a delightful snack on their own or pair them with a cup of tea or coffee. They also make a fantastic base for desserts like s'mores, cheesecakes, or pie crusts.

Presentation advice

Arrange the golden Graham Crackers on a rustic wooden platter or a vintage-inspired plate. Dust them with a sprinkle of powdered sugar for an elegant touch. You can also stack them in a pyramid shape to create an eye-catching display.