Crispy whole wheat graham crackers recipe for a healthy snack

Ingredients for Crispy whole wheat graham crackers

• 150 g caster sugar

• 7 g baking soda

• 2.5 g salt (reduced-salt if iodized)

• 1 g ground cinnamon

• 15 ml vanilla extract

• 90 g golden syrup (such as Lyle’s, sorghum, unsulfured treacle, or honey)

• 170 g unsalted butter, solid but creamy

• 350 g whole wheat flour (not stone-ground or white whole wheat), plus more for dusting

How to make Crispy whole wheat graham crackers

1. Combine the sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment.

2. Mix on low speed to moisten the ingredients, then increase to medium and beat until somewhat light, about 3 minutes.

3. Reduce the speed to low, add the whole wheat flour, and mix to form a soft dough.

4. Scrape the dough onto a clean work surface and gently knead to form a ball.

5. Divide the dough in half. Use immediately or wrap in cling film and refrigerate for up to 1 week. If refrigerated, soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.

6. Adjust the oven rack to the middle position and preheat the oven to 180°C (conventional) or 160°C (fan).

7. Generously flour a large sheet of parchment paper and place one portion of dough in the centre.

8. Pat the dough into a rectangle measuring 13 by 15 cm, sprinkle with flour, flip, and dust again.

9. Roll the dough from the centre outwards, adding more flour as needed, until it measures approximately 38 by 28 cm and is very thin.

10. Slide the rolled dough onto a baking tray and brush away any excess flour.

11. Repeat the process with the remaining dough.

12. Score each sheet of dough into twelve rectangles measuring 5.5 by 12 cm and dock with a bamboo skewer or the narrow end of a chopstick for decoration. Alternatively, leave the dough uncut.

13. Bake until the crackers are tawny brown and firm, about 20 minutes, though your fingertip may leave a faint indentation.

14. Immediately cut along the pre-scored lines with a knife or cut into free-form shapes using a pizza wheel.

15. Cool the crackers to room temperature directly on the baking trays. Enjoy any scrap pieces as a snack or pulverise them into crumbs.

16. Store the grahams in an airtight container for up to 3 weeks at room temperature or freeze for up to 3 months.

Variations

• Chocolate: Reduce the whole wheat flour to 285 g (2¼ cups) and sift in 30 g (⅓ cup) natural or Dutch-process cocoa powder. To retain their deep cocoa colour, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.

• Cinnamon Sugar: Increase the cinnamon to ½ teaspoon in the dough. Before docking, dust each sheet of dough with half a batch of Cinnamon Sugar or any Sugar Sprinkle. Dock and bake as directed. After cooling, gently tap each cracker against the baking sheet to remove any excess sugar.

• Coconut (vegan): Replace the butter with 155 g (¾ cup) virgin coconut oil (solid but creamy—about 21°C) and add 1 teaspoon pure coconut extract along with the vanilla.

• Gingerbread: Use sorghum or unsulfured molasses (not blackstrap) in the dough and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.

• Graham Cracker Crumb Crust: Combine 255 g (2 cups) finely ground graham cracker crumbs with 55 g (4 tablespoons) melted unsalted butter. Scatter into a 23 by 3 cm glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 180°C until firm, about 18 minutes. Cool to room temperature for immediate use in your favourite recipe, or wrap tightly in cling film and refrigerate for up to 1 week.

• Gluten-Free: Replace the whole wheat flour with 170 g (1¼ cups) white rice flour, 120 g (1 cup plus 2 tablespoons) oat flour, and 15 g (1 tablespoon) kinako.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.