Graham Cracker Recipe

Because I keep getting requests for this recipe, I have decided to finally take the time to post it on my blog.  They really are the best graham crackers ever!

• 2 cups 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 brown sugar
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup milk
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• 1.  Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
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• 2.  In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate for a couple of hours or overnight.
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• 3.  Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time into a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. 
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• 4.  Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

You could sprinkle with cinnamon, or even add cinnamon to dough for a cinnamon graham cracker.  Unsweetened cocoa powder for a chocolate-y graham.  I baked some in rectangles, and I used mini cookie cutters for others.  Both bake up beautifully.

I used butter and almond milk for my first crack at this recipe.  Next time I will try with shortening or oil in place of the butter to make them truly milk free.