Graham Crackers


  • 4 Tbsp. 
    unsalted butter, softened
  • 1 large 
    egg, beaten
  • 6 Tbsp. 
  • ¼ cup 
    BeeMaid honey
  • ½ tsp. 
    baking soda
  • 2 tsp. 
  • ¾ tsp. 
  • 1 ½ cups 
    whole wheat flour, plus extra for dusting
  • ¾ cup 
    all-purpose flour


Preheat the oven to 350. You'll need two baking sheets (not greased).⠀⠀⠀⠀⠀⠀⠀⠀⠀
Combine the butter, egg and sugar in the bowl of a stand mixer (paddle attachment) or handheld electric mixer; beat on medium speed until smooth and creamy, 2 to 3 minutes. ⠀⠀⠀⠀
Add the BeeMaid honey and beat to incorporate.⠀⠀⠀⠀⠀⠀⠀⠀⠀

In a small bowl, dissolve baking soda in water, then add to butter mixture and beat briefly to combine. Reduce speed to low, add salt, wholewheat flour and all purpose flour and mix thoroughly. The dough should hold together and be manageable. If it is too sticky, add a little more wholewheat flour.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Dust work surface with wholewheat flour and roll out dough to a thickness of about 1/8 inch, into a rectangle slightly larger than 10x16 inches. Use a knife to trim the edges into straight lines and then cut into 14 rectangles that are 5 inches by 2¼ inches. Use the tines of a fork to score each rectangle into fourths, taking care not to punch all the way through the dough. Then lightly prick each quarter a few times. (Of course, you may cut, score and prick the dough in any shape or pattern you like. Our baker made them into squares. No matter the shape, your bake time should stay about the same.) Use a thin spatula to transfer the rectangles to the baking sheets.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bake for 8 minutes, then turn the crackers over and bake for 8 to 12 minutes, until golden brown. Longer bake time will yield a darker, crispier cracker. Transfer to rack to cool.