Graham Wafers
Indulge in the nostalgic charm of homemade Graham Wafers, a delightful blend of wholesome whole wheat flour and a touch of rich brown sugar, perfectly balanced with a hint of honey and the warmth of vanilla extract. These crisp and tender wafers are easy to make, with a simple dough brought together by cold, cubed butter and rolled to perfection for that signature cracker texture. Perfect for snacking, creating s'mores, or as a base for luscious desserts, these golden-brown rectangles of goodness bake in just 12 minutes and store beautifully. Make your pantry staple from scratch and treat yourself to the authentic flavor of homemade graham crackers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams Whole wheat flour
- 60 grams All-purpose flour
- 100 grams Brown sugar, packed
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 tablespoons Honey
- 85 grams Unsalted butter, cold and cubed
- 60 milliliters Milk (whole or 2%)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt until thoroughly combined.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together the milk, honey, and vanilla extract until smooth.
Pour the wet ingredients into the dry mixture and stir until a dough forms. Use your hands to gently knead the dough in the bowl, ensuring all the flour is incorporated.
Divide the dough into two portions, then roll out one portion at a time between two pieces of parchment paper until it is about 1/8 inch thick. Repeat with the second portion.
Use a pizza cutter or knife to cut the dough into rectangles (approximately 2x3 inches). Transfer the rectangles to the prepared baking sheets, leaving a small gap between each piece.
Prick the dough rectangles with the tines of a fork to create the classic dotted pattern on graham crackers.
Bake the wafers in the preheated oven for 10-12 minutes, or until the edges are golden brown. Rotate the pans halfway through to ensure even baking.
Remove the baking sheets from the oven and allow the graham wafers to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
Once cooled, store the graham wafers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 153.6 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 269 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
