My 17 month-old son will pretty much only eat graham crackers. I never understood what a picky eater truly was until I had a child. He used to be the best eater ever, he would eat anything, and lots of it. Now he will only eat very few things. Looking at the ingredients of store-bought graham crackers is not really a vote of confidence in the nutrition department, so I was determined to find an easy, delicious, healthier graham cracker for my son. I stumbled across this recipe and have adapted it slightly from my experiences in making it.
This recipe calls for graham flour, which I had never heard of before. I looked in my grocery store and they didn’t sell it. Luckily I have a health food store up the street from my house. I purchased Bob’s Red Mill Graham Flour and I think I’ll get about 3 batches of graham crackers out of the bag that cost $2.75. If you can’t find graham flour, the only ingredient in graham flour is hard red spring wheat. If you have hard red wheat in your food storage, grind it up until it’s slightly coarse and I imagine it will do just about the same thing as graham flour. Or use 1 c. whole wheat flour (even packaged from the grocery store) and 1/3 c. wheat germ.
- 1 1/4 c. all-purpose flour
- 1 1/3 c. graham flour
- 1 t. baking soda
- 1 c. salted butter (at room temperature)
- 2/3 c. brown sugar
- 3 T. honey
- In a bowl, mix together flours and baking soda.
- In a mixer, cream butter, brown sugar, and honey until light and fluffy, or about 2 minutes.
- Gradually add in the flour mixture, mixing until just combined, about 1 minute.
- Transfer the dough onto plastic wrap and shape it into a square that is about 1 inch thick. Refrigerate for 30-45 minutes.
- Roll out dough onto a lightly floured surface. Cut either with cookie cutters or a pizza wheel.
- Place graham crackers on parchment paper-lined cookie sheets. Make sure to leave space as they will expand.
- Poke with a fork, chopsticks, whatever to help decrease the puffiness that happens as they bake.
- Bake at 350 for 10 minutes, then rotate the pans. Bake for another 6 minutes.
- Let cool on the cookie sheets for a minute or two, then transfer to cooling rack. They will crisp as they cool.