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Graham Crackers Recipe
|Butter/Margarine||6 Ounce, softened (3/4 Cup Or 1/4 Pound Plus 4 Tablespoons)|
|Honey||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|Toasted unsweetened wheat germ||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 3437 Calories from Fat 1316
% Daily Value*
Total Fat 150 g230%
Saturated Fat 88.6 g443.2%
Trans Fat 0 g
Cholesterol 365.8 mg
Sodium 2209 mg92%
Total Carbohydrates 486 g162.1%
Dietary Fiber 58.8 g235.2%
Sugars 177.9 g
Protein 72 g144.5%
Vitamin A 86% Vitamin C 0.94%
Calcium 50.8% Iron 117.8%
*Based on a 2000 Calorie diet
In another bowl, stir together flour, wheat germ, salt, cinnamon, and baking powder.
With mixer on low speed, add flour mixture to butter mixture alternately with water, blending well after each addition.
Cover tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or for up to 3 days.
Divide dough into 2 equal portions; return one portion to refrigerator.
On a lightly floured board, pat out other portion into a 1/2-inch-thick rectangle.
Place on a lightly greased unrimmed 12 by 15-inch baking sheet and roll out with a floured rolling pin until dough completely covers baking sheet and is an even 1/8 inch thick.
Trim edges with a knife.
Using a floured pastry wheel or knife, cut dough into 3-inch squares (to obtain straight edges, use a ruler as a guide).
Prick each 3 times with a fork.
Bake in a 325Â° oven for about 30 minutes or until very lightly browned; remove crackers around edges of baking sheet if they brown more quickly than center crackers.
Transfer crackers to racks and let cool.
Repeat with remaining dough.