Graham crackers are the ultimate snack. They’re like cookies, but not. I got the book Make the Bread, Buy the Butter for Christmas and it has a graham cracker recipe in it. I decided to try it out. The results were delicious. Here are the ingredients I used (I made a couple changes to the original recipe.):
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup wheat germ (buy in a glass jar)
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar (buy in bulk)
- 1/4 cup brown rice syrup or honey (buy in glass jars)
Whisk together flour, wheat germ, salt, baking soda and cinnamon.
In a separate bowl, beat butter, sugar and brown rice syrup until fluffy.
Add flour mixture. Mix until combined. Mine was a little too dry, so I added about two tablespoons of water so the dough would form a ball.
Flatten dough into circle between two sheets of parchment paper. I use parchment paper instead of plastic wrap. I’ve used wax paper before too. Chill for about an hour.
Take the dough out of the fridge and let it soften. Put the dough on a floured surface and split it into two halves.
Roll out one half to 1/8 inch thickness. Trim the edges so that you have a rectangle or a square.
Using a pizza cutter, cut the dough into rectangles. Place on a baking sheet. I use Silpats for baking. Silpats are nonstick silicone sheets.
Mark rectangles with a knife but don’t cut through all the way. Prick with a toothpick to give them that graham cracker look.
Bake at 350 degrees until slightly colored, 12-15 minutes.
Break into smaller rectangles and serve.
These were delicious. They tasted just like real graham crackers. My little sister and her friends ate all of them really quickly. Enjoy!