Graham Crackers Recipe

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Graham Crackers
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Ingredients
10
Count
Nutrition
2939
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off, or mix on low, until the mixture is the consistency of a coarse meal.
  2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
  3. Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
  4. To prepare the topping: In a small bowl, combine the sugar and cinnamon and set aside.
  5. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with topping. Chill until firm, about 30-45 minutes. Repeat with the second batch of dough.
  6. Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
  7. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
  8. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or a skewar, prick the dough to form two dotted rows about 1/2 from each side of the middle dividing line.
  9. Bake for 25 minutes, until browned and slightly firm to the touch, rotating the baking sheets halfway through to ensure even baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2938.96 Kcal (12305 kJ)
Calories from fat 384.91 Kcal
% Daily Value*
Total Fat 42.77g 66%
Cholesterol 1.53mg 1%
Sodium 3080.47mg 128%
Potassium 1259.73mg 27%
Total Carbs 637.1g 212%
Sugars 460.41g 1842%
Dietary Fiber 10.4g 42%
Protein 16.3g 33%
Vitamin C 7.4mg 12%
Iron 3.4mg 19%
Calcium 453.4mg 45%
Amount Per 100 g
Calories 248.66 Kcal (1041 kJ)
Calories from fat 32.57 Kcal
% Daily Value*
Total Fat 3.62g 66%
Cholesterol 0.13mg 1%
Sodium 260.63mg 128%
Potassium 106.58mg 27%
Total Carbs 53.9g 212%
Sugars 38.95g 1842%
Dietary Fiber 0.88g 42%
Protein 1.38g 33%
Vitamin C 0.6mg 12%
Iron 0.3mg 19%
Calcium 38.4mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.5
    Points
  • 81
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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