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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.


  1. Do you have plans for these home made honey wafers? I buy the boxed stuff to use as a cheesecake crust so there isn't a lot of motivation to make them to eat straight.

  2. I packed them into tins between layers of parchment paper, put a date on the tins and froze them. These wouldn't last for months and months in the cupboard as commercial honey grahams do.

  3. How interesting, Zsuzsa! Thank you for sharing xo




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