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)
- 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
- In the bowl of a stand mixer add flours, sugar, salt, cinnamon and baking soda. Stir to combine (Speed 2 on the Kitchen Aid).
- Add butter and mix until the mixture has turned to coarse crumbs.
- Add honey/maple syrup and water. Mix until incorporated and the dough is easily gathered into a ball.
- 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.
- Wrap in cling wrap, and place in the refrigerator for about 30 minutes.
- Removed from the fridge, and roll out the dough until about ½ inch thick. Cut into desired shapes and sizes.
- Place crackers on a parchment lined baking sheet. Re-roll remaining dough until all of dough is used up.
- 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.
- Store in an airtight container for 1 week, or freeze for longer storage.