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Post Info TOPIC: Nabisco® Honey Maid® Grahams

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Nabisco® Honey Maid® Grahams

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Nabisco® Honey Maid® Grahams

by Todd Wilbur


     The beginning of the graham cracker goes back to the early 1800s when Sylvester Graham thought his new invention was the secret to a lifetime of perfect health, even sexual prowess -- certainly extraordinary claims for a cracker. But this came from the man thought to be quite a whacko in his time, since he had earlier claimed that eating ketchup could ruin your brain. So, while his crispy whole wheat creation was not the cure for every known ailment, the sweet crackers still became quite a fad, first in New England around the 1830s and then spreading across the country. Today, graham crackers remain popular as a low-fat, snack time munchable, and they're the main ingredient in s'mores.
     You don't need to use graham flour for this recipe, since it's similar to the whole wheat flour you find in your local supermarket. This recipe clones the "honey" variety of graham crackers (that's the plain, most common variety). If you want to clone the "cinnamon" variety, drop down to the "Tidbits" below.   

1/3 cup shortening
3/4 cup plus 1 tablespoon granulated sugar
3 tablespoons honey, warmed
1 1/2 teaspoons vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup plus 2 tablespoons water

1. Preheat oven to 300 degrees.
2. Combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. Blend with an electric mixer until smooth.
3. Combine flours, salt, baking powder, and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer.
4. Slowly add the water to the mixture while beating. You may have to mix by hand until the mixture forms a large ball of dough.
5. Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. Use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using.
6. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet, and carefully peel away the wax paper.
7. Use a knife to score the dough in 5 x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inch apart across the entire surface of the dough.
8. Bake for 22 to 24 minutes or until the dough begins to turn light brown around the edges. Be sure to turn the baking sheet around about halfway through the cooking time.
9. Cool the graham cracker sheets before breaking them apart along the scored lines. repeat the process with the remaining dough. (

Makes 44 crackers.

If you would like to clone the cinnamon variety of graham crackers, simple combine 1 1/2 teaspoons cinnamon with 2 tablespoons granulated sugar in a small bowl. Before you put the graham cracker dough in the oven, sprinkle a light coating of this cinnamon/sugar mixture over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar and bake as instructed.




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