Graham Crackers

What is it with children and graham crackers? My children can't get enough of them. I had no idea graham crackers were so easy to make until I tried a recipe from the Heavenly Homemaker. These were easy to make though the dough was soft and hard to transfer to the baking sheet. For best results, roll on a sheet of parchment paper so that the crackers can be just slid, paper and all, to the pan.

Whole Wheat Honey Graham Crackers

2 ¼ cups whole wheat flour
½ cup sugar
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
4 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted

Preheat oven to 350 degrees.
In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.
Add the liquids: honey, water, vanilla and melted butter.
Stir well until a nice ball of dough is formed.

Cut two pieces of Parchment paper the size of the cookie sheet. Lay one piece of parchment paper on the cookie sheet. Place the ball of dough on the parchment paper. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet. Remove the top piece of parchment paper.

Cut dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little. (I was too lazy for this step and they swelled up together and I just cut them after baking.)

Bake in oven for 18 minutes. Turn oven off, but leave crackers in the oven to get crisp. Remove from oven after 30 minutes to one hour. Break graham crackers apart. Store in a air tight container.