A simple, not-too-sweet treat that changes the way you think about graham crackers.
Honey Graham Crackers
Store-bought graham crackers are fine, but these homemade honey graham crackers from “The Fannie Farmer Baking Book,” a classic by beloved cookbook author Marion Cunningham, will change your mind. They have the nutty flavor and hearty texture of a graham cracker, but the flavor of the honey makes them as tempting as your favorite cookie.
Ingredients
- 4 tbsp unsalted butter, softened
- 1 large egg, well beaten
- 6 tbsp granulated sugar
- 1/4 cup honey
- 1/2 tsp baking soda
- 2 tsp water
- 3/4 tsp salt
- 1 1/2 cups whole-wheat flour, plus extra for dusting
- 3/4 cup all-purpose flour
Directions
- Preheat the oven to 350 degrees. Have 2 ungreased rimmed baking sheets at hand.
- Combine the butter, egg and sugar in the bowl of a stand mixer fitted with the paddle attachment or handheld electric mixer; beat on medium speed until smooth and creamy, 2 to 3 minutes. Add the honey and beat to incorporate.
- In a small bowl or jar, dissolve the baking soda in the water, then add to the butter mixture and beat to combine briefly; then reduce the mixer speed to low, add the salt, whole-wheat flour and all-purpose flour and mix to thoroughly combine. The dough should hold together, be manageable and start to form larger clumps around the paddle. If it is too tacky, add a little more whole-wheat flour.
- Liberally dust a work surface with whole-wheat flour and roll out the dough to a thickness of about 1/8 inch, into a rectangle slightly larger than 10 inches by 16 inches. Use a knife to trim the edges into straight lines and then cut into 14 rectangles that are 5 inches by 2¼ inches. Use the tines of a fork to score each rectangle into fourths, taking care not to punch all the way through the dough. Then lightly prick each quarter a few times. Use a thin spatula to transfer the rectangles to the baking sheets.
- Bake for 8 minutes, then turn the crackers over and bake for 8 to 12 minutes, until golden brown and baked through. More time will yield a darker, crispier cracker. Transfer the crackers to a wire rack to cool before serving or storing.
- To make cinnamon graham crackers, substitute 1/4 cup of sugar for the honey and add 1 teaspoon of ground cinnamon to the dry ingredients before combining. The crackers can be stored in an airtight container for up to a week.
