These grahams crackers are so delicious with a whole grain element and a bit of spiciness.
It’s super easy to make up a batch and keep for a week or so in your freezer or bake them off and they will disappear mysteriously- at least they do around here.
Manuka Honey Graham Crackers
(makes approximately 36 honey comb shaped crackers)
- 2 sticks, (1 cup, 8oz, 225g) salted butter
- 9 Tablespoons, (115g) sugar (granulated)
- 10 Tablespoons, (115g) dark brown sugar
- 1 large egg
- 1 teaspoon Vanilla extract
- 1 Tablespoon Manuka Honey
- 2-1/4 cups, (315g) AP flour
- 1/2 cup (75g) organic whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom seed
Cream the butter and sugars together in the bowl of a stand mixer, fitted with the paddle attachment. Mix in the egg, vanilla extract and honey until well combined and fluffy. In a separate bowl combine the flours, soda, salt, and spices. Whisk to combine. Add to the creamed mixture and mix until fully combined.
Scrape out onto cling film and knead a few times, until it holds together. Wrap in the cling film and chill for at least a half hour or up to 10 days. Remove from the fridge 10 minutes before rolling to an eighth inch thick. Cut with cutters or into rectangles as desired. (I use an Ateco Honey Comb Shaped cutter -see below) Dock with the tines of a fork. Place on parchment lined baking trays. Bake in a preheated 350F (180C) oven for 10-12 minutes, rotating front to back and top to bottom in the oven half way through. They should be just a bit darker around the edges and slightly puffed in the centers when done. Remove to a cooling rack and let cool, they will crisp up as they cool.
Hope you enjoy!
FYI: I received no compensation from any product mentioned in this post, these are just items I use voluntarily and I’m providing you with information on them.
Tools: Bespoke Boxwood Rolling Pin and Maple Bench Knife by Rick Marshall @marshallartsandcraft on Instagram
