Finally

After two failed attempts at making graham crackers yesterday I realized that I had made things too complicated, and I had forgotten the sugar both times (it makes a difference here, big time), and so I tried a third time.  Third times the charm right? I followed the recipe for the most part, only changing the timing a little bit, as well as making them thinner, and using less butter, and they turned out perfect.  I made them big enough for smores because this weekend we have smores on the menu for our memorial weekend get-away (with some friends.  We are renting a home for the weekend- better than a hotel because we get a kitchen!  Wahoo!  We have planned a healthy and yummy menu to make!  Boo-ya restaurants!  You won't be getting our patronage this weekend!).  They taste like good ol' graham crackers.  My recipe is similar to Heavenly Homemakers, except for a few changes.

Whole Wheat Honey Graham Crackers

2 ¼ cups whole wheat flour

1/4 c+ 2 tbs sugar

1 t. baking powder

½ t. baking soda

½ t. salt
¼ t. cinnamon

2 T. honey
2 T. molasses

¼ c. water
1 t. vanilla
2 tbs butter or margarine
1/4 c +2 tbs applesauce


1. Preheat oven to 350 degrees.
2. Melt butter in microwave. Set aside.
3. In a mixing bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, salt and cinnamon.
4. Add the liquids to the dry: honey, water, vanilla and melted butter.
5. Mix until a ball is formed. Divide the ball in two.
6. Cut 3 pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet, and do the same with another piece of paper and cookie sheet.
8. Place the 1 ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet, to about 1/8 in thickness
11. Remove the top piece of parchment paper. Cut rolled dough into 3x3 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little. Score each square with a fork. Repeat steps 8-11 for the other ball of dough.
12. Bake in oven for 15 minutes.

13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to an hour. Break graham crackers apart and let cool completely.
15. Store in a air tight container.
Yields: around 20-24 crackers. 86 each for 20 crackers, 72 cal each for 24 crackers. calories for one cracker. They are big, so that is fine with me! It is pretty much the same surface area of a regular graham cracker (which is probably a 4x2 in rectangle), and on graham cracker from teh store is 100 calories, so we scored big time!

*For chocolate graham crackers add 1/4 c cocoa powder.  90 cal a cracker for 20 crackers, 75 cal each for 24 crackers, still 10 under normal store crackers!  Sweet!