Store-bought just won't taste the same after you enjoy your homemade graham crackers.
July 27, 2015
Store-bought just won't taste the same after you enjoy your homemade graham crackers.
Makes 24 to 28 crackers
3. Place the oven rack in the centre of the oven and preheat to 175°C (350°F); set out two large baking sheets. Divide the dough in half and let it stand at room temperature for 15 minutes.
4. Spread wax paper over a work surface. Lightly sprinkle whole wheat flour over the wax paper. Place one dough half on the paper and flatten the dough with a rolling pin. Sprinkle the dough with more whole wheat flour, and cover it with a second piece of wax paper. Using the rolling pin, roll out the dough to form an 18 x 38-centimetre (seven x 15-inch) rectangle; if the dough breaks, pinch the pieces together before continuing to roll.
5. Peel off the top piece of wax paper. Using a fork, mark dotted lines at one to 2.5 centimetre (1/2 to one inch) intervals, breaking the dough into 6.5 centimetre (2 1/2 inch) squares. Using a spatula, transfer the dough to a baking sheet, placing the squares close together. Repeat with the remaining dough and second baking sheet. Gather the scraps and reroll until all the dough is made into squares.
6. Bake until the crackers are lightly browned on the edges, about 15 minutes. Transfer the crackers to wire racks to cool. Store the graham crackers in an airtight container at room temperature for one month, or freeze the crackers in a freezer-safe container for up to six months.
--------------------
Discover the smarter way to save time and money
Ready to start saving more on your groceries and pharmacy purchases? Download the FREE YP Grocery app today! It lets you create shareable shopping lists, automatically finds all the best deals and coupons, then delivers them right to you. No more manually scrolling through hundreds of flyers to find what you’re looking for!
Easily retrieve their info anytime you need it on any of your devices