If you’re anything like me then until now you’ve only ever had graham crackers from a box, off the grocery store shelf, and thought that they were fantastic (especially smeared with a little bit of peanut butter and maybe even a drizzle of honey). If that’s the truth, and you have any baking ability in your body, then try this recipe. I was blown away by the wonderful flavor in these freshly baked treats. A warm cinnamon flavor inside of a crispy cracker with crunchy bits of turbinado sugar on top. If you’re a tea drinker then you’ll want to dip these into a warm mug between sips, and just melt away. Same goes for a cup of cocoa. They’re great to package up for a gift basket too.
This recipe makes about 1 dozen.
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold butter, cut into small cubes
- 2 egg whites, divided
- 6 tablespoons dark brown sugar
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 3 tablespoons turbinado sugar
- Preheat oven to 350. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, cinnamon, baking soda and salt.
- Add the butter and work it into the flour with your fingertips until it’s completely incorporated and the mixture resembles a fine meal.
- In a medium bowl, whisk together 1 egg white, brown sugar, honey and vanilla. Add this to the flour mixture and stir until a sticky dough forms.
- Turn the dough out onto a well-floured work surface and roll it out into a square. Cut into 12 (or so) small rectangles and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
- Brush the graham crackers with the remaining egg white and sprinkle them with turbinado sugar.
- Bake until dark brown and fragrant, 12 to 14 minutes.
- Set aside to let cool completely (graham crackers will harden as they cool) before serving.