Posted by: Jonjon | January 15, 2009

Graham Crackers – Honey Graham Crackers 8/10 for wholemeal and 7.9/10 for chapati

Graham Crackers – Honey Graham Crackers 8/10 for wholemeal and 7.9/10 for chapati

• 1/2 cup whole wheat flour 60g
• 1/4 cup unbleached all-purpose flour 30g
• 1/4 teaspoon baking powder 0.8g
• 1/8 teaspoon baking soda 0.6g
• 2 tablespoons margarine, softened 30g
• 2 tablespoons packed brown sugar 30g
• 1 tablespoon and 1 teaspoon honey 20ml
• 1/4 teaspoon vanilla extract ml
• 2 tablespoons milk 30ml


This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 24 graham crackers.
1. Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
2. In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
3. Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5×15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
4. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

I did variations on the thickness and also on the type of flour used. This recipe made alot. Because I used 180g altogether of the flour, I ended up with like 50 crackers after using up only 50% of the dough.

Chapati = The flour was finer. As a result you get a finer crunch
Wholemeal = It made the biscuit more wholesome, and this type of flour was perfectly suited for this type of cookie.

Thickness 1 = This is about 2mm. What you get is an instant crunchiness without the cracker needing to be cooled down

Thickness 2 = This is about 3mm. You have to wait for a bit until the crackers to cool down until they get crunchy

Thickness 3 = This is about 4mm. It kinda rise, with the interior like a bread texture.

All of the thickness and type of flour used ended in a very nice cracker. I don’t like crackers because they are dry, but this is definitely the recipe to use if you want to make graham crackers. Spreading sugar and cinnamon on the crackers made the crackers even nicer to eat.


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