These Homemade Graham Crackers taste so much better than the store-bought processed variety. And they are super easy and quick to make. Eat like a cookie (dipped in milk of course) or as a nutritious snack. These are made with buckwheat which adds nutrient value to these crackers.
1 1/4 cup all purpose (preferably unbleached) flour
1/2 cup cornmeal
1/2 cup buckwheat flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
2 tsp cinnamon
7 Tbsp butter, softened
1/4 cup honey plus 3 Tbsp
1/4 cup milk
1 tsp vanilla extract
Mix the first 7 ingredients together in a bowl.
Using a pastry cutter (or a food processor), cut the butter into the dry ingredients until well incorporated without any big lumps.
Add the honey, milk and vanilla and blend with a hand mixer (or food processor!) until the dough comes together to form a ball.
Chill the dough for at least one hour.
Preheat the oven to 350°.
Roll dough out onto a well-floured cutting board to slightly less than 1/4 of an inch thick.
Cut into rectangles approximately 1 1/2 inches wide by 3 -4 inches long.
Poke holes in the crackers with a fork to keep them from puffing up while cooking, then transfer them to your cookie sheet.
Bake for 12-13 minutes, or until the edges just barely get brown and depending on whether you like crunchy graham crackers or soft ones.
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THIS RECIPE IS SPONSORED BY: DC HARDWOOD FLOORING OF COLORADO.