Graham crackers have so many uses. From s’mores to cheesecake crusts it’s sweet and delicious. Ever wonder where the name came from? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour (flour milled from the whole wheat berry, rather than just the endosperm) and thus graham crackers, sweet, crisp crackers made from whole wheat flour were born.
It’s easy, and just sweet enough to make you feel like you’re not eating something that may actually be good for you. They won’t taste quite like the processed store bought crackers…they’ll taste 100% better…and they’re 100% better for you and your kids.
2 C Whole Wheat Flour
1/2 C plus 2T Granulated Sugar
1/2 t salt
1 t Ground Cinnamon
1 t Baking Powder
1 Lg Egg
1/4 C Vegetable Oil
2 T Orange Juice and 2 T Water (the orange juice helps to mellow the whole wheat flavor)
Cinnamon Sugar for topping (Optional)
Sift together the flour, sugar, salt, cinnamon, and baking powder.
In a separate bowl, whisk together the egg, oil, and orange juice and water. You can also use a stick blender.
Add the liquid ingredients to the dry mixture, stirring to form a cohesive dough.
Working with one piece of dough at a time, roll it between two pieces of lightly greased parchment until it’s 1/16″ thick. Try to keep the dough a uniform thinness throughout.
Transfer the rolled-out dough to your prepared baking sheet peeling the top piece of parchment off. Repeat with the remaining piece of dough. Sprinkle with cinnamon-sugar, if desired…I desire…
Bake the crackers for 10 minutes. Remove them from the oven, and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3″ x 2″ rectangles; don’t separate them, just cut them. Return the crackers to the oven, and continue to bake for 20 to 25 minutes, until they’re browning around the edges.
Turn off the oven, and open the oven door wide. After 5 minutes or so, when much of the oven’s heat has dissipated, shut the oven door, and let it cool down completely with the crackers inside; this will help them become as crisp as possible.
Store the cooled crackers, tightly wrapped, at room temperature. They’ll stay good for several weeks…IF they last that long… What goes better with graham crackers than Marshmallows!
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