Before real food, a graham cracker wasn’t really a special thing. They were easily attained, and easily devoured. And since it has been a very long time since I’ve purchased the golden honey crackers, I figured my children deserved a special treat…
And hey, so did I. So I set out to create soaked wheat honey graham crackers.
To my surprise and delight this recipe turned out much easier than I ever would have thought. I mix it up the night before and bake them the next morning, and I feel really lucky if I have any left the next day.
- 2 1/2 C. Whole white wheat flour, plus more as needed (about 4 to 6 Tbsp.)
- 1/2 C. Sucanat (like this)
- 2 tsp. Cinnamon
- 1/2 tsp. Sea salt (like this)
- 1/2 cC. Butter, cold and firm, grated with cheese grater
- 2 Tbs. Apple cider vinegar (like this)
- 4 Tbs. Raw whole milk
- 2 Tbs. Pure vanilla extract
- 1/3 C. Raw honey
- 1 tsp. Baking soda (like this)
- Add 2 1/2 C. flour, sucanat, cinnamon, and salt to stand mixer. Combine.
- Grate butter with cheese grater. Mix into flour mixture until mixture resembles coarse crumbs.
- In a small container – mix together vinegar, milk, and vanilla. Add this to the flour mixture and mix briefly.
- With machine running, add the honey in a steady stream. Stop to scrape down, processing again to thoroughly mix.
- The mixture will be quite sticky. Add in extra flour, 1 Tbsp. at a time (upto 6 Tbsp extra, or more) , until dough forms a ball in the mixer.
- Remove the sticky ball of dough onto a piece of plastic wrap. Wrap tightly and leave on counter overnight, 7 to 8 hours.
- In the morning or after the 7 to 8 hours, knead in the baking soda until completely combined.
- Wrap in plastic tightly and place in fridge to chill for a few hours to firm up.
- Preheat oven to 350F.
- Take the dough and roll 1/8-inch thick on a floured surface.
- Cut dough into squares. Poke holes in dough using a skewer. Bake in preheated oven for 10 to 15 minutes, or more, depending on size. Watch cookies carefully, when done they will be golden brown and firm but still just “slightly” soft to the touch. They will crisp up as they cool.