Yes, I just said Whole Wheat Maple Graham Crackers, and for the few of you out there that realize the redundancy of that title, I heartily apologize. I case you are scratching your head about now (which admittedly I would have been not so long ago), graham is a coarsely ground whole wheat flour, hence the redundancy… life in the web era, what can I say. Regardless of what you call them these homemade graham crackers are sure to be a hit with the kids, and make a great little fall treat to serve with your coffee or tea.
This maple graham crackers recipe is the result of my daughter pointing out graham crackers in the grocery flyer yesterday, when I had no intention of leaving the house. I was in full bunker down mode, so baking them from scratch seemed far less daunting than dealing with the store, and she enjoys
stalking watching me while I bake. I even got to use my maple leaf cookie cutter 🙂
The maple graham crackers went over well. They were certainly tastier than the store bought ones.
- 2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking soda preferably aluminum-free
- 1 tsp Kosher salt
- 1/2 tsp cinnamon
- 1 cup light brown sugar
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup milk I use almond milk, but any kind will do
- 5 tbs. butter cold, chopped
- Preheat oven to 350 degrees.
- Sift together flour, baking soda salt and cinnamon.
- In another bowl, mix sugar, maple syrup, vanilla and milk.
- Add flour mix, along with cold butter, and mix until butter has broken up for the most part & dough is evenly mixed.
- Divide dough in half and roll out on floured surface. Cut shapes. (knead dough scraps, and roll out)
- Place shapes on parchment lined or non-stick baking sheet.
- Bake for 12 minutes.
- Cool graham crackers on rack.
*if you don't have maple syrup on-hand, a honey version can be made with a simple swap out