As I said in this post, I've been making my own graham crackers for a while. I'd been sick of using processed crumbs for graham cracker crusts in desserts like this or this and then when Gv came along, it seemed like the perfect portable snack to have on hand.
I've never personally been too keen on eating the sweet little squares myself, but that was before I discovered the magical taste of this homemade version.
I started with the recipe in one of my favorite homesteading cookbooks: Make the Bread, Buy the Butter. What I love about this book is that the author has already done all the work to make homemade versions of pantry staples and then compares the cost and effort of it all to the store‐bought versions to see whether it's worth all the trouble or not. The recipes aren't always as healthy as we want, but I find it's no big deal to alter them to better match the way we eat.
The original recipe said to divide the dough in half and roll it out onto two baking sheets, but I've found I prefer to keep the dough together and just roll it out onto one. You might like your grahams thinner than we do, though, so decide for yourself which option is for you.
It dawned on me the other day that these would be perfect to take camping to use for s'mores, so I'm excited to try them out on our next backwoods excursion.
What You Need:
2 1/4 cups whole wheat flour1/4 cup wheat germ
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 pound softened butter
1/3 cup honey (original recipe called for 3/4 cup of sugar‐remember, we have very un‐sweet teeth)
What You Do:
1. Beat the butter and honey in the bowl of your stand mixer until fluffy.2. Mix together the other ingredients in a bowl and then add it to the butter mixture.
3. Form the dough into a ball and refrigerate about 30 minutes.
4. Roll the dough out (it's often easier if you place a sheet of wax paper over the dough while you're rolling, to prevent sticking) onto a silicone baking mat. I just place the mat onto a large cutting board, roll the dough out and then slide everything ‐ mat and all ‐ onto a baking sheet. This is my secret trick for baking great crackers.
5. Use a pizza wheel to score the dough.
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| This photo is from a batch where I split the dough into two portions, so it didn't fill the baking mat. |
7. Store them in an airtight container and enjoy!
Do you long for graham crackers that aren't made from processed junk? Are you willing to try making them yourself at home? I'd love to hear - leave a comment or email me at lisahealy (at) outlook (dot) com.
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