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Graham Crackers Two Ways

This is a guest post courtesy of Brenda of @mrsbride.gets.healthy


We think you'll enjoy these just like the childhood classic!


NOTE: It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

1 cup of Bakery Mix equals approx. 125g.


HONEY GRAHAMS


INGREDIENTS

1 & 1/2 cups Multi-Use Bakery Mix

6 tbsp cold butter, cut into pieces

1/3 cup S'WEEET! sweetener

1 egg white

2 to 3 T ice water

1/4 cup organic/local honey


TIP: Brenda uses her food processor, but these can also be made using a bowl and fork.


DIRECTIONS

  1. Prepare dough in a food processor and chill.

  2. Roll out half of the dough on a silicone mat to a thin layer.

  3. Heat oven to 300 degrees F.

  4. Bake for about 10 minutes, remove from oven and score with a cracker roller or pizza wheel or just use a fork.

  5. Bake for about 15 to 20 minutes more or until golden and crisp (check every 5 minutes as every oven is different).

  6. Let cool and break apart.

Cinnamon Grahams


INGREDIENTS

1 & 1/2 cups Multi-Use Bakery Mix

6 tbsp cold butter, cut into pieces

1/3 cup S'WEEET! sweetener

1 egg white

2 to 3 T ice water


Topping:

Cinnamon mixed with S'WEEET! sweetener



DIRECTIONS

  1. Prepare dough in a food processor and chill.

  2. Roll out half of the dough on a silicone mat to a thin layer. Sprinkle with cinnamon sugar mix.

  3. Heat oven to 300 degrees F.

  4. Bake for about 10 minutes  remove from oven and score with a cracker roller or pizza wheel or just use a fork.

  5. Bake for about 15 to 20 minutes more or until golden and crisp (check every 5 minutes as every oven is different.

  6. Let cool and break apart.


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