Graham Crackers


These lightly sweet grahams make for a versatile treat. You can cut them big enough for s’mores, crumble them for pie crust, or cut little shapes, like that other brand. It’s a little more work, but for a fun outcome can be worth the effort.


2 1⁄4 c
Cooqi Multi-Purpose Flour
1 t
baking powder
1⁄2 t
1⁄2 t
baking soda
1⁄2 c
organic brown sugar
1⁄3 c
organic palm fruit shortening
3 T
honey (and/or agave)
1 t
1⁄4 c
cold water (or more if necessary)


Mix all dry ingredients and brown sugar in the bowl of an electric mixer (or by hand). With the mixer on low, or with your fingers, mix in the shortening until the mixture becomes crumbly. Add the honey and vanilla and mix in, blending in the water a little at a time, until the entire mixture becomes sticky enough to hold together in a ball. Preheat oven to 350. Place ½ of the dough ball between two sheets of wax paper. With a rolling pin, roll the dough out to approximately 1/8- to ¼-inch thickness. Chill or freeze the rolled-out dough to make it easier to remove to the cookie sheet. Cut shapes in chilled, rolled-out dough, or slice it into squares. Place the cut dough on a lightly oiled cookie sheet. Prick each cracker with the tines of a fork one or two times. Bake at 350 for about 13 minutes, turning sheet halfway through. Remove to a wire rack to cool. The crackers should become crunchy as they cool. Store in an airtight container (bear in mind that if it’s humid, these crackers might turn a little softer after a while—don’t worry, just stick them back in the oven for a few minutes to crisp back up, or eat them like chewy cookies!)
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