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I got curious when I saw this Graham Cracker recipe. I don’t know why, maybe because I had never thought of making this biscuit before, until this morning. I was planning what to bake for the weekend when I saw a no bake cookie that looks appealing to me. I have all the ingredients, except for graham crackers.
It must be my lucky day because I just found this homemade graham cracker recipe few days ago and it is still seating in my Inbox. Time to make use of it.
I was really surprised how good this homemade Graham Cracker turned out. My initial plan when I made this was to use it for my no bake cookie that I am planning to make. After tasting this, I knew this will be part of my for keeps recipe.
I love the crunchy texture and the creamy and buttery taste of this biscuit. They taste so good and they actually taste better than the store bought graham crackers. Let’s get started!
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut/palm sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 cup butter, chilled and diced
- 1/4 cup honey
- 1/4 cup water
- 3 tablespoons molasses (or more honey)
- Chocolate Dipped: Melt chocolate and dip the crackers. Sprinkle with nuts, shredded coconuts, sprinkles etc.
- Orange: Add zest of 2 large orange
- Preheat the oven to 350F, and line a sheet pan with parchment paper.
In the bowl of a food processor, combine the flours, sugar, salt, cinnamon and baking soda. Pulse a few times to combine.
- Add the diced butter, and pulse until a coarse meal forms, about 10 -15 1-second pulses.
- Next, combine the honey, water and molasses (or more honey) in a measuring cup with spout. Stream the liquid into the food processor while its running (use the feed tube). The dough will clump together and form a ball.
- Roll out one-quarter of the dough at a time between two pieces of wax paper. Roll it until it’s slightly less than 1/4″ thick. Use a square cookie cutter (or any other cookie cutter shapes you like) to cut out shapes. I just cut mine in rectangle.
- Peel the dough away from all the cut-outs and put in the fridge for 15 minutes to harden the cookie a bit. (Removing all the dough around the crackers first helps you pick them up with the spatula without mangling them too badly).
- Move cookies to the prepared baking sheet.
- Use a fork to prick holes all over, and the blade of a knife to score them in half (do not cut all the way through).
- Bake for 14-17 minutes, until deeply golden brown on the edges.
Store in an airtight container for 1 week.
This cracker can also be cut into different shapes, and dipped into melted chocolates and toasted nuts or coconut.
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Recipe Adapted from: Desserts for Two