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Honey Grahams and Honey Graham Crumbs are staple items in the well stocked pantry. But I have not been happy with their quality of late. Something is different about them. It must be the whole wheat and the soy content. I looked for recipes on line, but they all called for graham flour and wouldn’t you know I was unable to find graham flour. The addition of whole wheat flour was a definite taste killer. I experimented with substitutes and the one thing all the recipes had in common is they puffed up and all of them were ghastly soft. I came to the conclusion that honey wafers should not contain leavening agents. I tried making them with butter, but the wafers were still too soft. I don’t often use margarine, but using margarine instead of butter made a huge difference. Until I find graham flour, I am afraid this is as close to honey grahams as I will get. 

I used full sized rimless baking sheets. One baking sheet is the perfect size for one batch of wafers. For variety, I did a batch with white sugar too. They all crisped up, had a pleasant flavour and were easy to make. I will continue to experiment. I aim to reduce the fat content, but only to the point, that it will not alter the flavour.

1 cup block margarine at room temperature 
1/3 cup brown sugar 
1/8 cup liquid honey 
2-1/4 cup flour 
1/4 tsp salt 

• Preheat the oven to 375F. 
• Beat the margarine, sugar and the liquid honey until very fluffy. 
• Lower the speed to mixing. 
• Add the salt. 
• Gradually add the flour, 1/4 cup at a time, and beat to combine. 
• Cut two sheets of parchment paper to fit a full size baking sheet. 
• Press the dough onto one of the sheets. 
• Lay the second sheet of parchment paper on the top and evenly roll the dough fully covering the parchment. 
• The dough will spill out here and there. Trim them off and patch it in places the dough didn’t quite make it to the edge. You want as even of a rectangle as you can manage. 
• Cut the dough with a pizza cutter to the desired shapes. Do not use a ruler; it will stick to the dough. You don’t want to sprinkle more flour onto the dough either; it will alter both the texture and the taste of the wafers. If you cannot cut evenly, it does not matter, these are only wafers. 
• Bake it in a preheated oven for 9-10 minutes or until the edges start to get a little color. 
• Remove from the oven and immediately re-cut the crackers along the pre-existing lines, because they will fuse together during baking.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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