Have you ever wanted to make homemade graham crackers? If there is any required staple in a house with a 16 month old, it’s graham crackers. They are the calm in the storm, the ear plugs in the rock concert, the mute button on the remote. The person who invented these slices of goodness needs to be given a metal.
Rose loves them brand name, generic and in teddy form (these are perfect for car rides since they don’t leave as much crumage everywhere). However, I don’t think she is going to want any of those any more after she tried the recipe for this homemade version. They are that good.
Baking tip: I divided the dough into three sections and wrapped them in plastic wrap. I cooked one and froze the other two. To bake, remove from the freezer and let defrost for an hour or so.
adapted from Raleys.com
1/2 cup butter, softened
1 cup sugar
1 cup sugar
2 Tbs molasses
1/4 cup honey
1/4 cup milk
2 tsp. vanilla extract
2½ cups flour
1/2 cup wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1. Beat butter and sugar together in a large mixing bowl. Beat in molasses, honey, milk and extract until smooth.
2. Stir together dry ingredients and stir into batter.
3. Wrap in plastic wrap and refrigerate for several hours or overnight.
4. Preheat oven to 350°F and line 2 baking sheets with parchment paper. Roll the dough 1/8-inch thick, half at a time, on a floured board. Cut into 2 to 3-inch squares and place on baking sheets. Puncture with a fork a few times (for looks only).
5. Bake for 10 to 15 minutes.