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Homemade Graham Crackers

Yield: 64 crackers
Prep 30 mins Chill 1 hr Bake 350°F6 hrs
Homemade Graham Crackers
  • 1/2  cup  milk
  • 1/4  cup  honey
  • 1  tablespoon  vanilla
  • 2  cups  all-purpose flour
  • 1  cup  packed brown sugar
  • 1/2  cup  whole wheat flour
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  cup  butter

1. In a small bowl whisk together milk, honey, and vanilla; set aside.

2. In a large bowl combine all-purpose flour, brown sugar, whole wheat flour, baking soda, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add milk mixture and stir until just combined. If necessary, knead dough gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill about 1 hour or until easy to handle.

3. On a lightly floured surface, working with one portion of dough at a time, roll each portion to a 10-inch square. Using a fluted pastry wheel, cut each square into sixteen 2 1/2-inch squares. Place on ungreased cookie sheets. Poke tops of cutouts with tines of fork.

4. Bake in a 350 degrees F oven for 6 to 8 minutes or until edges are firm. Remove and cool completely on wire rack.

From the Test Kitchen
  • Layer crackers between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Homemade Graham Crackers)
  • cal. (kcal) 49,
  • Fat, total (g) 2,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 8,
  • fiber (g) 0,
  • pro. (g) 1,
  • sodium (mg) 50,
  • Percent Daily Values are based on a 2,000 calorie diet

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