Yes, I just said Whole Wheat Maple Graham Crackers, and for the few of you out there that realize the redundancy of that title, I heartily apologize. I case you are scratching your head about now (which admittedly I would have been not so long ago), graham is a coarsely ground whole wheat flour, hence the redundancy… life in the web era, what can I say.
This maple graham cracker recipe is the result of my daughter pointing out graham crackers in the grocery flyer yesterday, when I had no intention of leaving the house. I was in full bunker down mode, so baking them from scratch seemed far less daunting than dealing with the store, and she enjoys
stalking watching me while I bake. I even got to use my maple leaf cookie cutter 🙂
The maple graham crackers went over well. They were certainly tastier than the store bought ones.
- 2 cups whole wheat flour
- ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp Kosher salt
- ½ tsp cinnamon
- 1 cup light brown sugar
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup milk (I use almond milk, but any kind will do)
- 5 tbs. cold butter (chopped)
- Preheat oven to 350 degrees.
- Sift together flour, baking soda salt and cinnamon.
- In another bowl, mix sugar, maple syrup, vanilla and milk.
- Add flour mix, along with cold butter, and mix until butter has broken up for the most part & dough is evenly mixed.
- Divide dough in half and roll out on floured surface. Cut shapes. (knead dough scraps, and roll out)
- Place shapes on parchment lined or non-stick baking sheet.
- Bake for 12 minutes.
- Cool graham crackers on rack.