- 2 cups (227 g) Whole wheat flourwhite
- 1/2 cup + 2 tbsp (124 g) Granulated sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Baking powderor 1/2 tsp baker's ammonia
- 1 Large eggs
- 1/4 cup (50 g) Vegetable oil
- 1/4 cup Wateror 2 tbsp each orange juice and water
For topping:
- Cinnamon sugaroptional
100% Whole Wheat Graham Crackers
Forget the store-bought crackers, this easy recipe for 100% Whole Wheat Graham Crackers takes your crackers to the next level! Crisp and light, these are sweet enough to count as cookies. Enjoy your graham crackers as is or crush them up to make graham cracker crumbs, and use them as a topping for your ice cream, yogurt, and sundaes. Even better, this recipe makes an excellent homemade pie crust.Â
For perfect graham crackers every time, here are a few tips: Using baker’s ammonia rather than baking powder is a handy trick that ensures the light and crisp texture of the crackers. Baking powder will work well, too, though it will result in a slightly harder cracker. Substituting orange juice for some of the water in this recipe mellows the strong flavor of whole wheat flour without adding any distinctive citrus flavor. Use all water for a more wheaty flavor in your crackers if you wish. The key to perfect graham crackers is to roll the dough extremely thin. Roll the dough out between two sheets of lightly greased parchment paper to make the process easier.
To make the 100% Whole Wheat Graham Crackers, you will need the following ingredients:
Steps to make 100% Whole Wheat Graham Crackers
1 | Preheat oven | 5 |
Preheat the oven to 300 °F. Prepare two baking sheets. | ||
2 | Combine dry ingredients | 2 |
In a large bowl, whisk together 2 cups flour, ½ cup + 2 tablespoons sugar, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon baking powder, if using. If using baker's ammonia, don't mix it in yet. Set the mixture aside. | ||
3 | Combine wet ingredients | 2 |
In a separate bowl, whisk together 1 large egg, ¼ cup vegetable oil, and ¼ cup water or 2 tablespoons orange juice and 2 tablespoons water. If using baker's ammonia, dissolve ½ teaspoon baker's ammonia in 1 tablespoon water before adding it to the wet ingredients. | ||
4 | Combine wet and dry ingredients | 2 |
Add the wet ingredients to the dry ingredients and stir to form a cohesive dough. | ||
5 | Divide dough | 1 |
Divide the dough in half, and pat each half into a flattened block. | ||
6 | Roll dough | 2 |
Work with one piece of dough at a time and roll it between two pieces of lightly greased parchment paper until it is 1/16-inch thick, keeping a uniform thickness throughout. Repeat with the remaining piece of dough. | ||
7 | Transfer dough to baking sheets | 2 |
Use parchment paper to transfer the rolled-out dough to the prepared baking sheet, then peel off the top piece. Sprinkle the dough with cinnamon sugar if you wish. | ||
8 | Bake | 30 |
Bake for 10 minutes. Remove from the oven, and using a rolling pizza wheel or sharp knife, cut the sheets of dough into 3x2-inch rectangles. Don't separate the crackers. Use a fork to prick the crackers. Return the crackers to the oven, and bake for another 20 to 25 minutes or until they start browning around the edges. | ||
9 | Cool | |
Turn off the oven. Open the oven door wide. After about 5 minutes, shut the oven door and let it cool completely with the crackers inside. This will help the crackers become as crisp as possible. | ||
10 | Serve | |
Break the cooled crackers along the score lines and serve. The cooled graham crackers can be stored in an airtight container for up to 3 weeks at room temperature. | ||
Recipe Reviews
The taste is better than store-bought crackers! Thanks for sharing the recipe!
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