One of my go-to after school snacks in grade school was graham crackers. In particular, graham crackers spread with peanut butter and topped with raisins.
It was the perfect sweet, salty, nutty and crunchy treat.
It kind of blew my mind when I first saw a recipe for homemade graham crackers. But then, there was a downfall.
What was graham flour? And, where the heck did you find it?
Turns out graham flour is a type of whole wheat flour where the three parts of the wheat berry (the germ, the bran and the endosperm), that would typically be ground together, are ground separately with the germ and bran ground fairly coarse and the endosperm ground very fine. The three parts are then mixed back together, resulting in a coarse textured, whole wheat flour.
So, basically graham flour is just a whole wheat flour.
All those years they made me think I needed something special, different, and expensive to make such a simple comfort food. And the answer has been on my shelf the whole time!
Flavor wise, by using whole wheat flour, particularly a coarser ground whole wheat flour, you will find that graham cracker taste.
The texture depends on personal preference. Whole wheat flour by nature is a bit coarser, so by using a mixture of whole wheat and white whole wheat, we were able to give these crackers the perfect flavor with a texture that was both smooth and slightly grainy like the store-bought crackers.
If you don’t have white whole wheat flour, you could substitute unbleached all purpose flour, however we would suggest using 1/2 c all purpose with 1 1/2 c whole wheat, just to keep the flavors and textures as close as possible.
- 1 c white whole wheat flour (or unbleached all purpose flour)
- 1 c whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp butter, cold
- ¼ c brown sugar
- ¼ c honey
- ¼ c skim milk
- Mix flours, baking powder, baking soda, and salt in the bowl of your food processor. Add butter and pulse until the mixture looks like wet sand.*
- Add brown sugar, honey and milk. Pulse to mix, until the dough comes together.
- Divide the dough into four even pieces. Place one section of dough onto a piece of parchment paper and shape it into a rectangle. Cover the dough with another piece of parchment paper and roll the dough out to a 7 ½ x 9 ½ inch rectangle. (It should be about ⅛ inch thick.) Place the rolled out (and still covered) dough into the freezer on a flat surface. Repeat with the remaining three sections of dough.
- Chill the dough in the freezer for 20-30 min.
- Preheat your oven to 350⁰F.
- Remove the dough from the freezer, one section at a time. Remove the top layer of parchment paper and cut each rectangle into 8 individual cookies (being careful not to cut through the parchment paper). Decorate each cookie as desired using a skewer or a fork.
- Place the cut cookies, on their parchment paper, onto a baking sheet.
- Repeat with the remaining three sections of dough.
- Once all the cookies have been cut, place them into the oven and bake for 18-20 minutes, until the top begins to darken. (Check often towards the end of the cooking time. They darken quite quickly towards the end.)
- Remove the cookies from the pan to cool on a wire rack. (These cookies will be quite crisp as they are cooling, but they will soften up a bit as they stand. So, don't worry if you think you have over baked them. They will soften.)
Thanks to Tammi of Momma’s Meals and Gwen of Simply Healthy Family for hosting this week’s #SundaySupper.
Now get ready for some more back to school inspiration for those lunch boxes, snacks, and quick school-night dinners!
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
Back to School Sweets and Treats
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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