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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
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.
- 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.
- cal. (kcal) 49,
- Fat, total (g) 2,
- chol. (mg) 4,
- sat. fat (g) 1,
- carb. (g) 8,
- pro. (g) 1,
- sodium (mg) 50,
- Percent Daily Values are based on a 2,000 calorie diet
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