Graham Cracker Recipes

Basic Graham Crackers
1/2 cup butter or margarine
2/3 cup brown sugar
2 3/4 cup whole wheat flour
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/2 cup water

Cream together butter and brown sugar. Add flour, cinnamon, and baking powder. Gradually add water. Let stand 30 minutes. Roll 1/8 inch thick. Cut in squares and bake on greased cookie sheet at 350 for 20 minutes. Makes 3 dozen, depending on size. (You can also press the dough into a large cookie sheet, make cut lines in it, then bake it. Cut along lines before completely cooled.)

Graham Crackers Variation
3 cups whole wheat flour
2/3 cup brown sugar
3 Tbs. butter or margarine
3 Tbs. vegetable oil
2 Tbs. molasses
1 tsp. vanilla
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream (can omit, but makes very crumbly crackers)

Mix all ingredients except sour cream, then blend in sour cream. Sprinkle cookie sheet with flour. Roll out dough until thin on cookie sheet, or between two sheets of wax paper and then put dough on cookie sheet. Use a pizza cutter or knife to score into squares. Bake at 375 for 6–8 minutes. Makes about 4 dozen.

Wheat and Oat Graham Crackers
1 cup whole wheat flour
1/3 cup sugar
1/3 cup butter or margarine
1 Tbs. milk
1/2 cup oat flour (You can make oat flour by processing oats in the blender)
1/2 tsp. baking soda
1 Tbs. honey

Sift together both flours, sugar, and baking soda in a mixing bowl. Heat butter, honey, and milk until butter is melted. Pour mixture into dry ingredients and stir until smooth. Let chill 30 minutes. Roll out dough to 1/4 inch. Cut into squares. Bake at 250 for 15 minutes. Don’t overbake. Prick crackers with a fork as they come out of the oven. Excellent crushed and used as graham crackers crust for pies and tarts (or press about 2/3 of the dough into a pie shell and bake.)