When we were overseas, we could not find graham crackers. We found a lot of other really good cookies and crackers, but sometimes I just wanted a graham cracker to dunk in milk or a good base for a s’more.
Cutting into long thin rectangles, and then baking the crackers until crisp, we often used these for when the children were teething. As they grew older, we cut them into small animal shapes for “animal crackers”. They also enjoyed these cut into large hearts and stars with shaped cut out from the middle.
The recipe makes a lot, but if stored in a cool dry place, they last for weeks. Unless your family enjoys them as much as mine, then the crackers only last a short while.
Ingredients
- 1/2 -1 cup sugar
- 1 3/4 -2 cups brown sugar
- 1 cup butter
- 1 tsp vanilla
- 2 cups flour
- 4 Cups whole wheat flour or graham flour
- 1 tsp baking soda
- 2 tsps baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 Tbl cinnamon
- Cinnamon sugar for top if desired.
Servings:
Instructions
- Cream sugars and butter together until fluffy.
- Stir in vanilla.
- Sift together flours, soda, baking powder cinnamon, and salt.
- Add dry ingredients alternately with milk into creamed mixture, mix thoroughly.
- Roll out on a lightly floured board (the thinner you roll out the crispier the cracker) cut into favorite shapes.
- Instead of flour, use cinnamon sugar to roll cookies if desired.
- Place 1 inch apart on greased cookie sheets.
- Bake at 350 degrees until golden in color.
- Cool completely before storing in airtight container.
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