Nothing quite says Summer like toasted marshmallows and chocolate sandwiched between sweet and crunchy graham crackers. The only way to improve upon this camping staple is to make your own graham crackers.
Graham crackers have always been considered a more healthy type of cookie mostly because they are generally lower in sugar than most other cookies. Originally they were made with graham flour which is a white flour that had bran and germ added back to it for flavor. The original version had little or no sugar and was more like a cracker, but at some point sugar or honey was added. Nowadays, most graham crackers are mostly made from white flour with some graham flour used, but if you make your own you will see that using 100% whole wheat flour actually improves the end result.
Once you make your own you will not want to go back to the store bought variety. These are healthier and can be adjusted with your favorite flavors, like I have added cinnamon and nutmeg for a little zing. You can roll them a little thicker if you want a chewier texture or thinner to get them more like the ones you are used to. Either way, they will create the best S'mores you ever had, unless you want to try your hand at making your own marshmallows too!!
- Cook Time
- Prep Time
- 16-20 crackersServings
- 2¼ cup whole wheat flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 tablespoon honey
- ¼ cup water
- 1 teaspoon vanilla extract
- ¼ cup oil (canola, coconut, peanut)
Preheat oven to 350℉.
1. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a separate bowl mix the liquids: honey, water, vanilla and oil. Once mixed add to the dry ingredients.
3. Stir well until a nice ball of dough is formed, cut in half and create two balls.
4. Cut two pieces of Parchment paper the size of a large cookie sheet. Lay one piece of parchment paper on the cookie sheet. Place one ball of dough on the parchment paper.
5. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
6. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet. Repeat with a second cookie sheet with the second ball of dough.
7. Remove the top piece of parchment paper from the top and cut rolled dough into 2-inch squares. Bake in the oven for 15 minutes, turn oven off and leave to get crisp. Remove after 30 minutes. Break them apart.