Graham Crackers (Dessert)

This is from my "Bubby's Homemade Pies" recipe book.

-- DavidCaldwell - 2010-06-20


Amount Units Ingredient
1 1/2 cups whole wheat flour
3/4 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons water
4 tablespoons unsalted butter (1/2 stick), softened
6 tablespoons sugar
1 egg well beaten
1/4 cup honey


Preheat oven to 350 degrees.

In food processor, combine whole wheat flour, all-purpose flour, and salt, and pulse once or twice to combine. Set aside.

Disolve baking soda in the water, set aside.

In elicrtic mixer bowl, cream the butter, sugar, and egg until they are light and fluffy. Add the honey and baking soda mixture, and mix until incorporated. Add the flour mixture gradually, scrape down the sides of the bowl occassionally, and mix just until uniform.

Line 4 baking sheets with parchment paper. Divide the dough into 4 lumps. On a generously floured surface (use all-purpose), roll out the dough, 1 lump at a time to 1/8 inch thick. Cut the dough into approximately 4x4 inch sections, so that they will be easy to flip with a spatula during baking. Place the sections on a backing sheet 1 inch apart and roll out the rest of the crakers in the same way. Dock each cracker several times with a fork.

Bake the crackers for 8 minutes, then flip them over (the underside should be lightly browned). Bake for another 6 to 8 minutes., until the other side is lightly browned. Turn the oven off and open the door, loosen the crackers with a spatula, snack on a few, and let the remaining dry out in the oven for 2 more hours.


Name Graham Crackers
Yields Enough crackers for a pie crust
RecipeCategory Dessert
Origin This is from my "Bubby's Homemade Pies" recipe book.
Topic revision: r1 - 2010-06-20 - DavidCaldwell
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