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!!
Homemade Whole Wheat Graham Crackers
Servings
Ingredients
- 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
Instructions
- Preheat oven to 350℉.
- In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl mix the liquids: honey, water, vanilla and oil. Once mixed add to the dry ingredients.
- Stir well until a nice ball of dough is formed, cut in half and create two balls.
- 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.
- Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
- 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.
- 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.
Finding it really hard to find plain marshmellows in Jerusalem! Mostly pink with awful flavors.
Yes, I have had that problem before, keep looking they do exist in Israel. Maybe try the health food store, they have vegan ones that are pretty good.
Honey is the best but sugar or agave would probably be the next choice.
we have honey issues here. what can i replace the honey with?
i am really excited by this recipe!!! graham crackers are soooooo expensive (dont know why that is!) & my family loves them
Yeah, it should work as is, but it might not need quite as much flour, so just add flour as needed.
could these crackers be made with white flour?
if so, is there anything else to adapt?
Thanks for commenting and the notes Sara. I made these a few times, the first few worked great, but the most recent one I was rushing and I also had trouble getting the dough to come together and did add some water and oil just like you. It could be related to the type of flour or the moisture in the air, I also thought it was because I didn’t mix the wet ingredients well before adding to the dry, either way they always come out great.
I’m living in Israel and don’t have graham crackers in the supermarket near me so I wasa really missing these… I just made them for Lag Lag Baomer. They came out great!
Just a note: I made the dough following the exact recipe and it would not form into a cohesive dough, it was just a bowl full of crumbs. I added another 1/4 cup mixture of oil and water and it worked out great! Also, the thinner these are, the better and more genuine they taste.
Thanks for a great, fun recipe!
I used a large one, I believe it is 17 inches long, but it all sort of depends on how thin you want them.
Wow, that is a really great question, but I can’t see how it would work. You really need to bake it first and turn it into crumbs to achieve that kid of texture. I have used it as almost an ice cream sandwich cookie and it worked extremely well, so it might work on it’s own as a pie crust, but it would be different than traditional graham crust.
This looks so delicious!! Could this recipe be adapted to make a graham cracker crust without having to shape the dough into crackers, baking it, and crushing it down again?
What size cookie sheet is recommended for the amount of dough this recipe yields in order to get the 16-20 cookies?