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Homemade Honey Grahams

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
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min/batch
  • Makes
    32 crackers

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

  • 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.
  • Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
  • 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.
  • 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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  • Josette
    Jul 30, 2020

    Saved your recipe to try making these. For homemade plain Graham crackers do I leave out the honey and water? Thank you! Josette from the Netherlands