Monday

Homemade Graham Crackers

I stole this from Our Best Bites and then modified it to make it sugar-free and 100% whole wheat. The dough is delicious, and since there aren't any eggs involved, it makes a great eat-as-you-go play dough for little hands. The crackers are a little on the crumbly side but so yummy!

This is a big batch and will make 5-6 dozen graham crackers, depending on how thin you roll them and how large you cut them. The crackers freeze well.

Preheat oven to 350.

In a large bowl, cream together

4 sticks salted butter
1 1/4 cups honey
2 Tbsp. molasses

Then stir in

6 cups whole wheat flour
1 Tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt

The dough will be sticky. Knead it on the counter a few times, adding more whole wheat flour as needed, and then put it in the fridge for at least half an hour.

Roll it out on a floured surface and cut it any way you like. I use a pastry wheel, but the girls love to use cookie cutters. Using a cake server or thin spatula, transfer to a lightly buttered cookie sheet, poke with a fork a few times, and put it in the freezer for ten minutes.

Transfer directly to the oven and bake for about 10 minutes.

Remove from the oven and let sit for a few minutes so the bottoms can brown a little more before removing to a cooling rack.








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