Homemade Graham Cracker Recipe
An excellent addition to your next Smore cookout.
2 1/4 cups organic whole spelt flour
1/3 cup cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp cinnamon
1/2 cup butter, melted
3 tbsp pure honey
1/4 cup water
1 tsp pure vanilla extract
In a large bowl, add melted butter, honey, water and vanilla and mix well.
In a smaller mixing bowl, combine the flour, cane sugar, baking powder, baking soda, salt and cinnamon.
Add the flour mixture to the melted butter mixture and mix well using a large spoon. Cover and chill dough for at least 30 minutes in fridge.
While waiting, cut two large pieces of parchment paper for rolling out the dough, and one sheet to fit your baking sheet.
Once dough is chilled, preheat oven to 325 degrees.
Place dough on one large sheet of parchment paper on your countertop and flatten slightly using your hand. Then, place the other piece of large parchment paper on top of the flattened dough.
Use a rolling pin to roll the dough between the two pieces of parchment paper. To make these honey grahams crisp and crunchy like a cracker, be sure to roll the dough out thinly and evenly (to about an 1/8-inch).
Use a pizza cutter or knife to trim the rolled-out dough into a large rectangle. Then cut the rectangle-shaped dough into 2x3-inch rectangles and poke with a fork in center of each cracker. Or you can use your favorite cookie cutters to make fun-shaped cookie-crackers.
Gently transfer cracker cut-outs to the parchment-lined baking sheet to ensure cookies bake evenly. (You may need to use a metal spatula to lift the cut-outs so they don’t lose their shape.)
Bake for 9-12 minutes. Remove from oven and allow crackers to cool slightly on baking sheet. Then, transfer them to a wire rack to cool completely.
For crispier cracker-like cookies, once baking time is completed, open oven door and check cookies for doneness. If cookies are done, turn off the oven and leave the oven door open just a bit to allow some of the heat to escape. Allow cookies to remain in warm oven for an additional 6-10 minutes. Then remove from oven and transfer cracker-cookies to a wire rack to cool completely.
Store in an airtight container for up to one week in pantry, or in freezer for one month.