Homemade honey graham crackers great on their own
Store-bought graham crackers are fine. I’ve eaten my share of them both as a child and an adult. I tend to think of them as a supporting player, however — as the outside of s’mores, spread with peanut butter or Nutella, toasted in butter as an ice cream add-in or crushed and formed into a press-in pie crust. I don’t usually reach for one to eat on its own.
That changes now, with these graham crackers from “The Fannie Farmer Baking Book,” a classic by beloved cookbook author Marion Cunningham. If you’re anything like me, you’ll find any and every excuse for eating them plain. Though they have the nutty flavor and hearty texture of a graham cracker, they’ll tempt you as much as your favorite cookie. The flavor of the honey absolutely comes through, though not so much to make them overpoweringly sweet.
In addition to just tasting splendid, the graham crackers have a couple of other things going for them. They’re made in one bowl, which is nice since we’re probably all doing way more dishes at home than we’re used to. And in times when flour can be hard to come by, the recipe calls for a relatively restrained amount — 1½ cups of whole-wheat and ¾ cup of all-purpose.
There’s also plenty of room for your own interpretation. Cut the crackers into any shape or pattern you want (here’s where you can employ your kids if you or they are so inclined). Depending on whether you like a thin and crispy cracker or something thicker and chewier, you can change the thickness of the dough. Keep in mind the yield and bake time may differ.
Whichever way you decide to make them, you’ll be in for a real treat.