Wednesday, January 25, 2017

Honey Graham Crackers

  • 2 cups white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla paste
  • 1/2 cup whole milk
  • 1/2 teaspoon Redmond's® Real Salt


Sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt and set aside.

In a medium bowl, thoroughly cream together the margarine, brown sugar, and honey until light in color and very fluffy. Stir in the sifted ingredients, alternating with the milk and vanilla paste.

Place the dough on plastic wrap.  Using a spatula, shape into a log, 13 inches long and 3 inches wide.  Wrap it up, using the plastic wrap to finish your shaping.  Place into the refrigerator overnight.

Take the log dough out of the refrigerator and place into the freezer for a half hour to harden the dough for ease of cutting.

Preheat the oven to 350 degrees.

Divide the chilled dough into quarters.  Put one quarter on a flexible cutting mat and wrap the rest back up and place into the freezer to keep it hard.

Using a pastry cutter or butcher's knife, slice 1/8 inch pieces off the log and place onto a baking sheet.  One quarter will fill a Pampered Chef's large baking stone, approximately 16 crackers.  Using a fork or toothpick, prick holes into the slices.  For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.

Bake for 13-16 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Myrtle's Note: I am so very excited to have such a great recipe for graham crackers, since my most favorite brand (Keebler Honey Grahams) is no longer available.  I made some changes to the recipe ingredients and to the instructions.  I changed from margarine to butter, from extract to paste, and from brown sugar to dark brown sugar.  I specified whole milk.  And I added salt, primarily because some reviewers complained the recipe was bland.  I am not sure if it is the change in sugar or the butter or the salt or all three, but these are most decidedly not bland.

Many, many of the reviewers talked about how sticky the dough was and how hard it was to roll out.  So, I decided, being a refrigerated dough, to skip the rolling out altogether.  The end result was an easy recipe with wonky looking crackers.  I can live with the odd shapes for the ease of baking!

I made some soft and some a bit crispy.  They are rather tasty both ways, between the nuttiness of the whole wheat flour and the sweetness of the honey.

Servings:  64 crackers