homemade graham crackers

Until Italians decide that snacking is where it’s at (which won’t happen any time soon) I’m going to keep a constant stash of these for myself. It’s one of the many recipes I’ve made to remind me of home, seeing as how grahams don’t exist here. (Sad face.) These are super easy to make, crisper than the regular version and the whole wheat flour gives them a nice nuttiness. Substitute regular flour if you’d like, or maybe you want to up the ante and use molasses instead of honey? Enjoy them with a big glass of milk, or maybe whip up some s’mores! Or crunch them up into a pie crust! The Italians really don’t know what they’re missing.

Homemade Graham Crackers 

(based on this recipe)

1 1/2 cups whole wheat flour

1/3 cup sugar

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt (scant teaspoon)

1/4 cup olive oil

2 tbs honey

1/2 tsp vanilla extract

1/4 cup soy milk (or regular) 

Preheat the oven to 400 degrees. Whisk the dry ingredients in a large bowl. Make a well in the center and pour in the oil, honey and vanilla. Mix until everything is combined and crumbly. Drizzle in the milk and start to blend with your hands, kneading a bit until everything is combined. Form into a ball and roll out between two sheets of parchment paper to a 1/8-inch thick rectangle. Peel top parchment from dough and with a sharp knife, slice lengthwise (do not separate!) into 6-7 long rectangles. Make a horizontal slice separating the rectangles in half. Lightly score each rectangle lengthwise and in half, then poke holes. (This is the original graham cracker design, and completely optional.) Bake for 12-14 minutes, 12 being a bit soft and 14 super crunchy. 

Do you make anything from scratch that's usually store bought? 

P.S. Graham crackers have been around for 184 years!