Raw Wyoming Honey

Homemade Graham Crackers


After a weekend away and a snowy and stressful road trip back from Denver, I could not wait to bake something to warm up our kitchen.  I was recently given a gallon of raw, unfiltered Wyoming honey  from a dear friend, so I wanted to make something with honey being the key ingredient.  I have made graham crackers before but have never had success quite like this.  These are incredible! Hands down, the best graham cracker recipe I have tried yet.  I thought it was worthy of sharing and worth the time it took to roll out and bake.  They are not difficult, just a little more involved than buying them in a box, but I promise it will be so worth it.  The honey could have played an important role in making the best graham crackers ever. So, if you have access to raw, unfiltered honey, use that.  My motto with food is buy the real stuff or just don’t use it.  Real honey can be rather expensive so when budgets are slim I prefer to just go without.  I am thankful for a friend who knows me well and knows that honey is the way to my heart.

This recipe is adapted from smitten kitchen.  I wanted to use more honey than brown sugar and substitute some vanilla for almond. Both were good choices, ending my search for the perfect graham cracker recipe!

Dry ingredients…

1 1/2 cup whole wheat pastry flour

1 cup+2 tbsp. all purpose flour

1/2 cup packed brown sugar

1 tsp. baking soda

3/4 tsp. sea salt

7 tbsp. cold butter, cut in small cubes

Whisk wet ingredients…

1/2 cup raw honey

1/3 cup whole milk

1 tbsp. vanilla extract

1 tbsp. almond extract

*Cinnamon, sugar, and a pinch flaky sea salt for topping

In a food processor mix dry ingredients. And butter and pulse a few times. You don’t want to over mix.  You should see small pebbles in the dough.  Add already whisked wet ingredients. Pulse a few more times until all the dough has come together. Wrap in plastic and place in fridge for at least 1 hour.  After dough is chilled, pre heat oven to 350.  Split dough in half, putting one half back in the fridge.  Cold dough rolls out much better. On a well floured surface or piece of parchment paper roll out dough to be about 1/8 inch thick.  The dough is really sticky so it is a little tricky. Use flour as needed.  I used a pizza cutter to cut and shape my crackers. You will have scraps of dough after cutting. Combine them all together and place them in fridge while you bake the first batch.  Transfer  crackers to baking sheet.  Make designs on crackers if you wish. I used the end of a chopstick but you can get creative with what you have around too.  Sprinkle with cinnamon sugar and salt.  Bake for 15-17 minutes or until golden brown.  Repeat process with the second half of dough as well as the scraps left over.  Let cool for at least 10 minutes. Store in an air tight container for a week.