No scales and just one bowl needed for this graham crackers recipe – who needs extra washing up?!

This graham crackers recipe is quick, easy, and delicious, but you must sit the dough in the fridge for at least an hour. I usually make the dough while listening to a podcast once the kids are in bed. They’re made with wholewheat flour, so more fiber than your average baked snack – although they also contain a fair amount of brown sugar… Enjoy!

Ingredients:

• 2 cups whole wheat flour plus more for dusting
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup brown sugar (or 1 cup if you like them extra sweet!)
• 3 tablespoons milk
• 1/3 cup honey
• 1 teaspoon vanilla extract

Instructions:

Make the dough:

1. In a large-bowl stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together
2. Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour, cinnamon, baking soda and salt until incorporated well and a soft dough forms – about 2 minutes.
3. Mix in the milk, honey, and vanilla extract until incorporated. The dough should be sticky and soft.
4. Divide the dough into two discs and wrap both in plastic and chill for at least one hour.

Roll & bake:

1. Put oven rack to the middle and preheat oven to 350F. Generously flour your counter and place one ball of dough in the center.
2. Pat into a rectangle, sprinkle the dough and your rolling pin with flour and, working from the center out, roll the dough until it’s about 1/8-inch thick. Add onto your baking sheet and brush away excess flour. Repeat with remaining dough.
3. I precut the dough into rough shapes using a bench scraper, but you can leave the dough uncut and score instead. Then use a fork to make holes in the crackers.
5. Bake until crackers and firm and darkened, about 10 minutes, then cool to room temperature on the baking sheets.
6. The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature (although they won’t last that long!).

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