Graham crackers are allegedly named after Reverend Sylvester Graham, an 1800’s preacher and health advocate. My initial search unveiled fascinating lore about Mr. Graham, but his connection to the cracker is less certain.
History aside, the cracker is fabulous.
History considered, Sylvester Graham would have been appalled by the refined flours and unfamiliar ingredients in the modern graham cracker. So, in honor of Mr. Graham, I am sharing my favorite graham cracker recipe, made from whole wheat flour and an assortment of entirely recognizable ingredients.
This recipe hails from my childhood. I can’t say where Mom found it, but as a child it was one of my favorites. It is considerably denser and more chewy than graham crackers from a box, so it’s best to think of it as an entirely different—but equally lovable—product.
Honey Graham Crackers
- 2 C whole wheat flour
- 3 Tbsp brown sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ C butter
- 2 Tbsp honey
- ¼ C milk
- Preheat oven to 375°F.
- Combine whole wheat flour, brown sugar, baking powder, and salt in a mixing bowl. Use your hands or a pastry blender to cut the butter into the dry ingredients. Combine until the mixture resembles tiny crumbs.
- Pour in honey and milk. Use a spoon to stir; you might need to use your hands to knead the mixture until it comes together into one conglomerate. The dough may look slightly dry; this is normal.
- Flip an ungreased half sheet upside-down (using the bottom of the baking sheet makes it easier to roll the dough without running into any sides). Press or roll the dough along the baking sheet until it nearly covers the entire surface. Use a knife to cut square-shapes of desired size.
- Bake for 13-14 minutes or until edges begin to brown very lightly.