I attempted to make homemade graham crackers a few weeks ago and while the process was super easy and they looked good, I wasn’t as impressed with the taste. I’ve been anxious to make them again, but with some changes to the recipe. The end result this time? I’m very happy with it!! I thought they tasted really good and my boys loved them, too! One boy ate two and the other ate three! (Unfortunately, my daughter wouldn’t try them because she didn’t like the taste of my first attempt…and she can’t seem to get past that. Hopefully, I can talk her into trying one soon!)
Honey Maid graham crackers are filled with all sorts of artificial ingredients that we avoid these days (like soybean oil, high fructose corn syrup, and artificial flavor…to name a few), so that is no longer an option for us. These are so easy to make and the whole process from start to finish takes less than 20 minutes (especially if you’re making them without kids interrupting you every 2 minutes)!
Homemade Graham Crackers
- 2 1/2 cups white whole wheat flour
- 1 tsp. cinnamon
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, melted
- 1/2 cup honey
- 1 T maple syrup
- 1 tsp. molasses
- 1 tsp. pure vanilla extract
Preheat oven to 375 degrees. Place a large sheet of parchment paper (or a silicone baking mat) on a cookie sheet. Whisk together the dry ingredients in a large bowl. Stir together the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix until a ball forms. Place the ball on the cookie sheet and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick. (I used a piece of wax paper on top so the dough didn’t stick to my rolling pin.) Using a knife or pizza cutter, cut the crackers into 2 1/2 by 2 1/2 inch squares. Pierce the tops of the crackers with a fork to create the ‘graham cracker look.’ Bake for 9-10 minutes (or until edges just start to brown) and then turn off the oven. Keep the graham crackers in the oven, with the door cracked open, for an additional 5 minutes. Once they’re out of the oven, re-cut them and let cool on a wire rack.
If you want to make your own gingerbread house, I think this would be a great recipe to use (especially if you plan to eat it afterwards)! You could even cut the pieces to a much larger size to build a bigger house!! I’m not sure if I’ll get around to doing this with my kids this year, but if I did, I know I would definitely use this recipe. If anyone does this, please share the results/pictures with me…I would love to see!!
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