Homemade Graham Crackers

By chelyc13

Graham flour is a coarser version of whole wheat flour that includes more of the nutrient rich parts of the wheat kernel. Graham flour can spoil quickly, so store it in your refrigerator and use within 2-3 months. You can also substitute regular whole-wheat flour in this recipe, but it won't have the full nutty taste of graham crackers.

Ingredients

• 1 cup graham or whole wheat flour
• 1 cup unbleached flour
• 1 teas baking powder
• 1 teas salt
• 1/2 cup sugar
• 1/4 cup butter
• 1/3 cup milk or water

Preparation

Step 1

1. Combine flours, salt, baking powder, and sugar.

2. Cut in butter until dough has consistency of cornmeal.

3. Add milk or water and knead to make a stiff dough. Dough will be very crumbly -- press together. Roll out on floured surface to a 1/2 inch thickness.

4. Cut into squares and prick with a fork. Brush with milk or water, if desired.

5. Bake at 400 for 15-20 minutes, or until golden brown. Separate squares and loosen from pan, but leave on baking sheet ot cool.