Whole Wheat Graham Crackers

This post is way overdue. Last month, that’s right, in June. You know, that month that just flew by offering hardly any time to savor the beginning of summer. We’re in the thick of it here in DC in what feels like an extended July 4th hangover. And of course if you’re on the East Coast this week, you’re really feeling the heat. Well back when farmer’s markets were stocked with strawberries and asparagus, Mom came down to DC for a visit.

Sunday, we headed to Eastern Market and wandered the vendors, trying on hats and jewelry and sampling fresh peaches. We loaded up with veggies and fruits and snagged a fizzy ginger lemonade to go with Mom’s annual hot dog indulgence. The market was crowded, the sun was beating, and yet the morning was relaxing. From there we kicked it into high gear making one more grocery run before heading home, making a quick lunch, and launching into making these whole wheat graham crackers.

With Adam’s parents coming into town later that week for the US Open, I wanted to have a healthy tasty snack around. These graham crackers were just the ticket. Mom and I snuck a few just out of the oven. When Adam came home, he made the genius move of spreading nutella on them and topping them with slices of the fresh strawberries from the market.

You could certainly use cookie cutters with these. This time around I chose a scallop edged pastry wheel.

Homemade Whole-Wheat Graham Crackers Recipe

From The King Arthur Flour website

• 2 cups whole wheat flour
• 1/4 cup (1 3/4 ounces) sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 large egg
• 1/4 cup vegetable oil
• 1/4 cup honey
• 2 to 3 tbsp milk (approx.)
• additional milk for glaze

In a mixing bowl, combine whole wheat flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Mom’s trick for measuring sticky things like honey (or peanut butter) is to use some nonstick spray in the measuring cup. Works like a charm!

Stir the wet ingredients into the dry ingredients until you have a fairly stiff dough, adding additional milk if necessary (we did). Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Preheat your oven to 375°F. Divide the dough in half. Turn one dough ball onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Repeat with the other half of the dough.

Brush the tops with milk and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.