Pepperkakor? No, Homemade Graham Crackers!


On one hand, my son is a discriminate eater (he’s too young to be labeled picky, as he’s still learning about flavors and textures). But on the other, he’s showing signs of becoming quite a food-lover, just like his mama. I have to be careful in the kitchen, as he zeroes in on the cinnamon and the large plastic bottle of vanilla extract, opening the baking cupboard, finding those two containers, and carrying them around. Out of all the substances that children have spilled on their train sets, I would suspect that vanilla extract has rarely been one of them, except in our house.

The other day when I was rolling out a batch of homemade graham crackers for him, he reached forward from his high chair–which I had positioned so he could “help” me make the crackers–and swiped some of the dough. He truly is his mother’s son. And he liked it. Then he swiped more. Before I knew it, I was actually handing some of it to him–and eating some myself. It contained no egg, after after all.

I realized that since I was cutting the dough into snowflakes, these crackers would be a nice alternative to the abundance of cookies offered this time of year (they look remarkably like h). Of course, one should be able to eat cookies–don’t get me wrong, it is Christmastime after all–but I enjoy them most when I consider them a treat, something to be enjoyed on occasion. For those times when one just wants a little snack, these crackers have a delicious slightly-sweet flavor that’s reminiscent of the graham crackers I used to eat out of a box, with a crunch that’s just right. But I know exactly what’s gone into them, so I have no reservations when feeding them to my son. And with a fun shape such as a snowflake, what’s not to love?

Homemade Graham Crackers
Adapted from Weelicious

1 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup unsalted butter, chilled and cut into cubes
1/4 cup honey
1/4 cup water

Preheat oven to 350 degrees.

Combine dry ingredients in a food processor. Add butter and continue to pulse until you have a mixture with a consistency resembling coarse meal. Add honey and water and continue to mix until well combined.

Shape the dough into a disk and roll between two pieces of parchment paper until it’s 1/4-inch thick. Cut into simple rectangles or get creative with fun cookie cutters. Place the crackers on a baking sheet lined with parchment paper and bake for 15 minutes. Remove and place the crackers on a wire rack to cool; they will continue to firm up while they cool.

Store in a covered container at room temperature.

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3 thoughts on “Pepperkakor? No, Homemade Graham Crackers!

    • Thank you! They puffed up more than they spread, so while you want to give them a little room when placing them on the cookie sheet, you don’t need to worry too much.

  1. I notice that you always use unsalted butter. Is there a good reason for that? I remember hearing once that the salt also changes something else in the butter… proportion of fat to water?? So it could be important in the recipe. However, I was wondering if this recipe – for graham crackers – is one place where I could safely substitute salted, i.e. regular, butter?

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