Homemade Honey Grahams

Total Time: Prep: 15 min. + chilling Bake: 10 min./batch,Makes: 32 crackers

The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed—and less expensive. These are wonderful, although they still don’t last long. —Crystal Jo Bruns, Iliff, Colorado


  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons cold butter, cubed
  • 1/4 cup honey
  • 4 tablespoons ice water


  1. In a bowl, whisk first 8 ingredients; cut in butter until crumbly. In another bowl, whisk honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
  2. Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each portion into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets.
  4. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.


1 cracker: 60 calories, 2g fat (1g saturated fat), 6mg cholesterol, 89mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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