Homesteading: A Woman's Journey

Homemade Graham Crackers

One of Abbie & my favorite snacks is graham crackers.  I recently found some Hodgson Mill Graham Flour in the WalMart so thought I would try making my own crackers.  On their website  http://www.HodgsonMill.com they have alot of recipes and also a catalog for their grain products.  They also have the soy flour and other gluten free products for those who are eating a wheat-free diet.

Here are the recipes they had for the Graham Crackers.  I am also including one for Honey Graham Crackers.

Homemade Graham Crackers

4 C.  Graham flour

1 C. Butter

1 C. brown sugar

1 tsp. baking soda

1 tsp. cream of tartar

1 egg, slightly beaten

1/2 C. hot water, approximately

Preheat oven to 350*.  Cut butter into flour until coarse.  Add sugar, soda, cream of tartar, egg and enough hot water to make a dough that can be rolled like pastry.

Roll 1/8 to 1/4 inch thick on a board sprinkled with a little flour.  Cut dough into 3 inch squares.  Place on an ungreased baking sheet.  Bake 15 - 20 minutes.  Cool on a rack.  Brush tops with butter.

Yield: 40 crackers

**NOTE:  I thought that these are good without the butter brushed on top.  For a variation, you can also sprinkle the graham crackers with cinnamon sugar before baking to get the cinnamon sugar graham crackers.

Honey Graham Crackers

2/3 C. graham flour

1/3 C. white flour

2 Tbsp. packed brown sugar

1/2 tsp. baking powder

1/8 tsp. salt

2 Tbsp. butter

2 Tbsp. honey

2 Tbsp. milk

Combine flours in a bowl with sugar, baking powder, salt.  Cut in butter.  Whisk milk & honey together.  Sprinkle enough milk over the surface of hte dry ingredients to moisten for gathering into a ball.  Knead dough in bowl until smooth and manageable, if necessary add more flour.  Flatten dough on a greased 12" pizza pan, pressing dough evenly to fit the pan. Cut dough in 20 wedge-shaped sections.  Cut each section into 2 peices by cutting a circle around the dough 5" from the outside edge. Prick the dough surface with a fork. Bake at 350* for 15 minutes or until crisp but not brown.

Yield:  40 crackers