A while back, I was searching for the perfect graham cracker recipe. I love all things homemade. Especially the baked kind. :-).
I stumbled on a recipe by Martha Stewart. Oh. My. God. Sooooo good. The very first batch that I made disappeared in 3 days. No kidding.
As good as these were, they were a little on the sweet side. And kind of putzy to make. So I changed it up a bit. And I’m just as in love with the modified recipe as I was with the original. Actually, I’m probably more in love.
Not only are they delicious, but they are healthy. Well, healthier than store bought graham crackers anyway. Whole wheat flour and wheat germ make a sneak appearance. Plus there’s no corn syrup or ingredients that you can’t pronounce. In my book, that’s pretty healthy.
Plus, you can do so many variations with this recipe. The original honey graham crackers are fantastic. But the chocolate ones, well, those are just divine.
All you have to do is whisk the flour, whole wheat flour, wheat germ, salt, baking soda and cinnamon (and cocoa powder) in a bowl…(chocolate on left, honey on right)
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Combine the butter, sugar and honey…
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Mix until pale and fluffy…
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Add the dry ingredients to the mix…
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Mix on low until combined…(chocolate on left, honey on right)
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Roll out on a baking stone (or parchment paper) until 1/8″ thick…
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Cut into desired shapes (I like bit-sized pieces)…(chocolate on left, honey on right)
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Bake until golden brown…(chocolate on left, honey on right)
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Then try, just try, not to eat the entire batch in one day.
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1-1/2 cups flour
1 cup whole wheat flour
1/2 cup untoasted wheat germ
optional: 1/2 cup cocoa powder – for chocolate crackers
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup unsalted butter, softened
1/2 cup brown sugar
1 tablespoon honey
Preheat oven to 350º.
In a small bowl whisk together the dry ingredients.
On medium speed, mix the butter, sugar and honey until pale and fluffy, about 2-3 minutes. Scrap sides as needed.
Add the flour mixture, beating on low speed.
Roll dough out on a baking stone (or floured parchment paper) using a well floured rolling pin, until about 1/8″ thick. Hint, the dough is crumbly, it is much easier to cover it with a piece of parchment paper or wax paper when rolling out. Cut into desired size (cutting them after they bake actually works a little better than cutting before they bake).
Bake for 8-9 minutes, or until dark golden brown. Let cool 5 minutes on stone or pan. Transfer to wire rack to cool completely.
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