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Ingredients
Scale
- 1 ¼ cups (160 g) whole wheat flour
- ¾ cup (95 g) all-purpose flour
- ⅓ cup (65 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons (57 g) unsalted butter, cold, cubed
- 1 tablespoon vegetable oil, or canola oil
- 3 tablespoons honey
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons whole milk
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
- Whisk whole wheat flour, all-purpose flour, brown sugar, cinnamon, baking soda, and salt in a medium bowl.
- Add cold, cubed butter, mixing until it resembles coarse crumbs.
- Stir in oil, honey, molasses, vanilla, and 3 tablespoons of milk until a dough forms; add more milk if needed.
- Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
- Preheat the oven to 325°F, and line two baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about ⅛ inch thick.
- Cut into squares or rectangles, transferring them to the prepared baking sheets.
- Prick the crackers several times with a fork to prevent bubbling during baking.
- Sprinkle with cinnamon-sugar mixture if desired.
- Bake for 10 to 14 minutes, rotating pans halfway through, until lightly golden.
- Allow the crackers to cool completely on a wire rack; they will crisp more as they cool.
- Store in an airtight container for up to 1 week, or crush into crumbs for use in other recipes.
Notes
For a sweeter flavor, increase the amount of honey or brown sugar.
These crackers can be crushed to make a graham cracker crust for pies and desserts.
If you prefer a thicker cracker, adjust the rolling of the dough accordingly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 70
- Sugar: 2g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg