Delicious Homemade Graham Crackers

When my daughter had her early Christmas party and celebration before the end of the school year a couple of weeks ago, I made these graham crackers for her to bring along to share.  It was a spur of the moment decision, because I was searching for an easy recipe that did not have eggs (simply because I had run out of eggs).  I found the perfect recipe here.

Well, you know what they say … sometimes simple things turn out the best!  The kids were so in love with these cookies that they wanted to eat them non-stop!  I had to ration the cookies just so there would be enough to bring to school.

Graham crackers are meant to taste similar to digestive biscuits.  They are fulfilling, more-ish, and oh-so-good.  Mine were not very crispy, but had a slightly chewy texture.  And because these are homemade, I gave some to my little baby too, who happily munched on them!  The slightly chewy texture made it so easy for her to chew and swallow.

So anyway, just a couple of days ago, it was my son’s turn to request for some goodies for his class party, and he wanted these graham crackers too.  I decided to cut them into festive candy cane shapes.

These are so easy to make, and I promise you that your kids are going to love them!  And they are perfect for Christmas too!

Homemade Graham Crackers (adapted from Kitchen Simplicity)
(Yields about 38-40 regular sized cookies/crackers)

Ingredients

• 1 cup whole wheat flour (I used whole wheat bread flour)
• 1.5 cups all-purpose flour
• ½ cup brown sugar, packed
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ cup cold unsalted butter, cubed
• ¼ cup honey (I used maple syrup)
• ¼ cup water

Directions

1. In the bowl of a stand mixer add flours, sugar, salt, cinnamon and baking soda. Stir to combine (Speed 2 on the Kitchen Aid).
2. Add butter and mix until the mixture has turned to coarse crumbs.
3. Add honey/maple syrup and water. Mix until incorporated and the dough is easily gathered into a ball.
4. Using hands, shape dough into a flat disk.  I actually divided the dough into two and shaped it into 2 flat disks, about an inch thick.
5. Wrap in cling wrap, and place in the refrigerator for about 30 minutes.
   
6. Removed from the fridge, and roll out the dough until about ½ inch thick.  Cut into desired shapes and sizes.
7. Place crackers on a parchment lined baking sheet. Re-roll remaining dough until all of dough is used up.
8. Bake at 350ºF (175ºC) for 15 minutes, until slightly darkened around edges.  They should be set but still slightly soft (they will harden as they cool). Remove crackers to a wire wrack to cool.
9. Store in an airtight container for 1 week, or freeze for longer storage.