Homemade Whole Wheat Graham Crackers
These Homemade Whole Wheat Graham Crackers are a deliciously crunchy and wholesome alternative to store-bought brands. Perfect for snacking, s'mores, or as a delightful base for your favorite desserts, this recipe is not only easy to make but also a great way to enjoy the taste of freshly baked crackers. Ideal for those who prefer natural ingredients or have limited access to commercial options, these graham crackers are sure to please both kids and adults alike.
48
Servings
50
Calories
9
Ingredients
Ingredients
Shortening
1/2 cup (softened)
Brown sugar
3/4 cup (packed)
Vanilla extract
1 teaspoon (pure)
Whole wheat flour
2 cups (sifted)
All-purpose flour
1 cup (sifted)
Baking powder
1 teaspoon
Baking soda
1/2 teaspoon
Salt
1/4 teaspoon
Milk
1/4 cup (preferably whole or 2%)
Instructions
1
In a medium-sized bowl, use a hand mixer or a whisk to cream together the softened shortening and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes.
2
Add the pure vanilla extract and mix until well incorporated.
3
In a separate bowl, whisk together the sifted whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until evenly blended.
4
Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the milk. Mix until just combined and a soft dough forms.
5
Cover the dough with plastic wrap or wax paper and refrigerate for at least 30 minutes, or until the dough is firm.
6
Preheat your oven to 350°F (175°C) and grease two baking sheets or line them with parchment paper.
7
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (0.125 inch). Keep the surface lightly floured to prevent sticking.
8
Using a pizza cutter or sharp knife, cut the rolled dough into rectangular shapes, approximately 2x3 inches. Transfer the cut shapes to the prepared cookie sheets, spacing them about 1/2 inch apart.
9
Bake in the preheated oven for 10-12 minutes, or until the crackers are lightly golden and firm to the touch. The edges should be a lovely golden brown.
10
Remove from the oven and let the crackers cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
1.9g
Fat
7.5g
Carbs
0.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Homemade Whole Wheat Graham Crackers?
They are a deliciously crunchy and wholesome alternative to store-bought brands, perfect for snacking, s'mores, or dessert bases.
How many servings does this graham cracker recipe produce?
This recipe makes approximately 48 servings.
What is the calorie count per graham cracker?
Each serving contains 50 calories.
How much fat is in a single serving?
Each cracker contains 1.9g of fat.
What is the carbohydrate content per serving?
There are 7.5g of carbohydrates per serving.
How much protein does each cracker provide?
Each serving provides 0.75g of protein.
What types of flour are used in this recipe?
The recipe requires 2 cups of sifted whole wheat flour and 1 cup of sifted all-purpose flour.
What kind of shortening is recommended?
The recipe calls for 1/2 cup of softened shortening.
What type of sugar is used for the sweetener?
You should use 3/4 cup of packed brown sugar.
Is vanilla extract used in these crackers?
Yes, 1 teaspoon of pure vanilla extract is added for flavor.
What leavening agents are required?
The recipe uses 1 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much salt should I add?
Add 1/4 teaspoon of salt to the dry ingredients.
What kind of milk is best for this recipe?
1/4 cup of milk is used, preferably whole or 2% milk.
How long should I cream the shortening and sugar?
Cream them together using a hand mixer or whisk for about 2-3 minutes until light and fluffy.
How should I mix the dry ingredients?
Whisk the flours, baking powder, baking soda, and salt together in a separate bowl until evenly blended.
How are the dry and wet ingredients combined?
Gradually add the dry ingredients to the creamed mixture in three parts, alternating with the milk.
Does the dough need to be refrigerated?
Yes, cover the dough and refrigerate it for at least 30 minutes until firm.
What is the correct oven temperature for baking?
Preheat your oven to 350°F (175°C).
How should I prepare the baking sheets?
Grease two baking sheets or line them with parchment paper.
How thick should the dough be rolled?
Roll the chilled dough to a thickness of about 1/8 inch.
How do I keep the dough from sticking during rolling?
Keep the surface and rolling pin lightly floured.
What tools can I use to cut the crackers?
You can use a pizza cutter or a sharp knife.
What size should the individual crackers be?
Cut the dough into rectangular shapes of approximately 2x3 inches.
How far apart should the crackers be placed?
Space the cut shapes about 1/2 inch apart on the prepared cookie sheets.
How long do the graham crackers need to bake?
Bake them for 10-12 minutes.
What are the signs that the crackers are finished baking?
They should be lightly golden, firm to the touch, and have golden brown edges.
How should the crackers be cooled?
Let them cool on the baking sheets for a few minutes before moving them to wire racks to cool completely.
What are some suggested uses for these crackers?
They are great for snacking, making s'mores, or as a base for various desserts.
Is this recipe suitable for kids?
Yes, these graham crackers are sure to please both kids and adults.
Can this recipe be adapted for gluten-free diets?
The recipe mentions a gluten-friendly option as a tag, though the primary recipe uses wheat and all-purpose flour.