Ingredients for Graham Wafers
- 2 cups all-purpose flour
- Whole Wheat Flour
- ¾ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- Ground Cinnamon
- Margarine
- ½ cup vegetable shortening
- ⅓ cup honey
- 2 tablespoons molasses
- 2 tablespoons water
- 1 teaspoon vanilla extract
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How to Make Graham Wafers
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Cut in softened butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together honey, molasses, water, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Form the dough into a ball, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
- On a lightly floured surface, roll out the chilled dough between two sheets of waxed paper to about ⅛ inch thickness.
- Using a pizza cutter or sharp knife, cut the dough into 2-inch squares.
- Carefully peel off the top sheet of waxed paper.
- Transfer the graham cracker squares to the prepared baking sheets.
- Prick each square several times with a fork.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the graham crackers cool completely on the baking sheets before serving.
- Store leftover graham crackers in an airtight container at room temperature for up to a month or in the freezer for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
1g
Carbs
1g
