Yummy Grahams
Most Graham cracker recipes call for graham flour or whole wheat + wheat bran. I do not buy wheat bran unless I am eating it frequently because it goes bad too soon (rancid). I thought I had whole wheat flour. I did. However, it was out of date and smell off (rancid). Knowing that the point of inventing Graham crackers in the 1830’s was temperance and healthy eating, I proceeded to make a more delicious and less healthy cousin of the Graham cracker, Yummy Grahams. With — wait for it — unbleached all purpose flour. You can mix flours for this recipe. Just pay attention to dough wetness.
Ingredients
- 1/2 cups (1 stick) unsalted butter
- 3 TB honey
- 1 tsp vanilla
- 2 cups flour
- 1 cup dark brown sugar (not compressed)
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 TB milk
I melted the butter. For a more crumbly cookie, you can cut the butter into it. I found that as long as I did not handle the dough too much it still have some of the layered look of the original Graham cracker. I added the honey and vanilla. I mixed it with a fork. I added the dry ingredients (flour, brown sugar, baking powder, baking soda, and salt) and mixed with the fork. I added the milk. You might want to determine the amount of milk based on wet or dry quality of the dough.
I put the dough in saran wrap and then the fridge for 1 hour minimum. I rolled the dough out 1/4″ thick and used my circle cookie cutter with ridges to cut the cookies. You can make them the traditional shape. If you want you can use a knife to crease the middle of the cookie so it can be snapped in two. I opted to poke the cookie 4 times with a toothpick down the middle and 3 times one each side before baking. Update: Jan 31, 2021, last time I made these cookies, I used a metal spatula to make the middle crease for snapping the grams. I used a toothpick to poke a row 4 diagonal holes and then 3 diagonal holes. Today, after I placed the dough in the fridge, I noticed a small amount of dough on the mat (on counter and clean). Excitedly, I tasted it. Growing up we were not allowed to eat cookie dough because of raw eggs. It tasted amazing — and no eggs!
I baked in the oven for 9-11 minutes in a 350-degree oven (convection). You do not want to burn them but you do what them dry. I used the convection oven setting so you make need a minute or so longer. I placed them on a rack straight from the oven until they were cool. They did not disappoint. I may never buy Graham crackers again. Makes about 4 dozen (48 cookies).
