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Homemade Honey Grahams

Total Time

Prep: 15 min. + chilling Bake: 10 min/batch

Makes

32 crackers

The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed—and less expensive. These are wonderful, although they still don't last long. —Crystal Jo Bruns, Iliff, Colorado
Homemade Honey Grahams Recipe photo by Taste of Home
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Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/4 cup honey
  • 4 tablespoons ice water

Directions

  1. Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
  2. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets.
  4. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 60 calories, 2g fat (1g saturated fat), 6mg cholesterol, 89mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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