Looks like a graham cracker. Smells like a graham cracker. But tastes a million times better than the good ol’ Honey Maid that you’re probably used to.
I feel a little bit guilty because store-bought graham crackers have never failed me. They are addictively delicious and make killer s’mores.
But how can you compare anything to its warm, just-baked, fresh out of the oven counterpart?
I was a little concerned because the dough was EXTREMELY crumbly. But once you learn how to work with it, everything turns out wonderfully.
I never thought I’d have the desire to make homemade graham crackers. But it’s SO easy, and I bet you already have nearly all of the ingredients.
I modified this recipe from Chocolate Covered Katie by using honey and adding extra cinnamon. Subbing in honey means that it’s no longer vegan, so pop on over to her blog to see the original version. I personally can’t imagine my graham crackers without the honey flavor, and cinnamon-sugar makes everything better :)
Cinnamon Sugar Honey Graham Crackers
adapted from Chocolate Covered Katie
1 cup plus 2 T whole-wheat flour
3/4 tsp cinnamon
1/4 tsp plus 1/8 tsp baking soda
1/4 tsp plus 1/8 tsp salt
4 tbs sugar
1 tsp pure vanilla extract
2 tbs honey
1/4 cup vegetable oil
2 T water
cinnamon sugar for sprinkling
Combine the flour, cinnamon, baking soda, salt, and sugar. Combine the sugar, vanilla, honey, oil, and water in a separate bowl, then mix with the wet and dry ingredients.
Form a ball with your hands and place the ball on a piece of wax paper. Use a rolling pin to flatten the dough into very thin (graham-cracker) thickness.
Cut into squares or cookie-cutter shapes, and place on a cookie sheet. Sprinkle liberally with cinnamon sugar.
Bake at 350 for 12-15 minutes, depending on whether you like your graham crackers soft or crispy. When it comes out of the oven, poke holes with a fork. This is what makes them look so legit.