Graham Crackers

        My children's favorite snack is graham crackers but it is not the healthiest snack. The store bought varieties are loaded with sugar. However, graham crackers made at home are an entirely different story. These are made from wholesome whole grain graham flour and naturally sweetened with a bit of honey. These are truly delicious and easy to make. The only challenge I ran into was obtaining the graham flour. They do not sell it in the local mega mart or even Whole Foods. If you live in the Northwest, they have it in the natural foods section of Fred Meyers, otherwise you can order it here. Trust me, these are worth the effort, did I mention they are also a fraction of the cost of store bought crackers?

Graham Crackers

Ingredients

1 ¼ cup graham flour 

¼ cup all-purpose flour

3 tbl dark brown sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/8 teaspoon ground cinnamon 

6 tbl unsalted butter, cut into 1/4-inch cubes and chilled

4 ½ tbl honey

3 tbl whole milk

1/2 teaspoon vanilla extract

Directions

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.