What I am about to tell you is a best kept secret of the cookie makers. Honey Grahams are super easy to make and probably were made by your great great great grandmothers. But when you make them now it gives you a feeling of power. You will not want to buy honey grahams from the store again! The following are Honey Grahams to the Max made with Texas Wild Flower Honey from Austin, Texas. I am sure it would also be good with some of the other raw honeys, but this one is delux! By the way, did you know honey is the only sugar that is alkaline forming? Also, if its local, eating raw honey will help you stave off the seasonal allergies by giving you a honey vaccination!
Originally I made these because I needed a Graham Cracker Crust and had no Graham Crackers. My husband loved them so much as did my mother, I would not keep them! There went my plans for lemon cream pie! The last time I made these my husband hid his “crispy” cookies I made just for him. I like them softer. In any event, these will satisfy your sweet tooth without getting you into super spike city. Talk about good! This recipe is enough for about 3 cookie sheets full. Box em up!
Low carb, low to no gluten version is in parenthesis.
RECIPE FOR HONEY GRAHAM CRACKERS (option, can make with Graham and Spelt instead of Graham and Wheat. I found Whole Spelt alone was super good)
1 Cup Graham Flour (which is wheat flour, substitute this with whole spelt)
1 Cup of Whole Wheat Flour (substitute this with a cup of whole spelt)
8 tablespoons of butter
1/2 Cup Beet Sugar
1 teaspoon of baking powder
1/4 Cup of Honey (raw unfiltered Wild Flower Honey)
1 egg slightly beaten
2 to 3 tablespoons of warm water.
If you are a friend of Home Economics classes, this part is a repeat. Put dry ingredients in one bowl, set aside, put sugar, honey and butter in the mixer and cream it until looks just mixed. Keep the mixer ongoing and put in the egg, then a little bit of water (3 tbls) and start putting the dry ingredients in about a cup at a time until mixed. When it starts looking like a dough, take it out of the mixer and put on a floured surface. Flour your rolling pin well with spelt flour. Roll about 1/2 the dough out pretty thin, about 1/4″ thick in a square shape. Take your pizza dough cutter and cut rectangles. You should have already greased and lightly floured a three cookie sheets and heated the oven for 10 minutes on 350. Lay all of your pieces on your greased and floured cookie sheets separated some. Place in oven and bake 10 minutes if you want your cookies pretty soft. Bake 15 minutes if you like them crisp like a cracker. Just look in the oven between the 10 to 15 minute marker and see if they look like you like them. Take them out, let them cool a little bit, but you WON’T RESIST eating them warm!
Enjoy! God Bless All My Readers!