Honey Graham Crackers Recipes

Steps:

• Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., 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 into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Steps:

• Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
• In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
• Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Steps:

• In a small bowl whisk together milk, honey and vanilla, set aside.
• In a large bowl combine all-purpose flour, brown sugar, whole wheat flour, baking soda and salt. Using a pastry blender cut in butter until mixture resembles coarse crumbs. You can you a fork to do this. Add milk mixture and stir until just combined. If necessary, knead dough gently to form a ball. Divide dough into fourths. Wrap each portion in plastic wrap and chill for about 1 hour or until easy to handle. On a lightly floured surface, working with 1 portion at a time, roll each portion to a 10-inch square. Using a fluted pastry wheel, cut each square into sixteen 2 1/2 inch squares. Place on ungreased cookie sheets. Poke tops of cutouts with a fork. Bake in a 350 degree oven for 6 to 8 minutes or until edges are firm. Remove and cool completely on wire racks. Makes 64 crackers.
• To store: Layer crackers between waxed paper in an airtight container. Cover.
• Prep time does not include chill time.

Steps:

• Combine dry ingredients in a large bowl. Set aside.
• In a medium saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to mix. Add coconut extract(or vanilla).
• Pour milk mixture all at once into flour mixture. Using a fork, stir until mixture is gathered into a ball. Turn dough out onto a lightly floured surfaace and knead gently, folding and pressing dough 12 to 15 strokes. Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8" thickness.
• Cut with a 2 1/2" round cookie cutter and transfer to an ungreased baking sheet. Bake in a 350*F. oven for 10 minutes.
• Makes about 40 crackers.