Butter Graham Crisps – a delicious recipe with Whole Wheat Flour, Flour, Baking Soda, Butter, Brown Sugar, Honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together all dry ingredients (except the brown sugar) in a large bowl and set aside.
2
In another large bowl, combine the butter, brown sugar, and honey, whipping it until light and fluffy. This can be done in an electric mixer. Make sure to scrape the bowl so that the ingredients are mixed evenly.
3
Slowly add the flour mixture into the butter mixture, beating at a low speed until just combined.
4
Make the dough into a ball and place in the refrigerator for 30 minutes to an hour. Be aware that if the dough is in the fridge for too long it becomes very hard due to the high butter content.
5
Combine the cinnamon and granulated sugar in a small dish and set aside for later.
6
After the dough is chilled, preheat the oven to 350 degrees and roll your dough between two sheets of lightly floured plastic wrap to about 1/8 of an inch thick and cut into 3 inch squares or use a round cookie cutter.
7
Place the crisps on a baking sheet with parchment paper at least 1.5 inches apart. Lightly sprinkle them with cinnamon sugar set aside earlier. Poking the crisps with a fork to add dimples adds a nice touch.
8
Allow the crisps to cool on the tray for 5 minutes, then transfer to racks.
9
Crisps can be stored for about a week in air-tight containers.
1006
kcal
Calories
48
g
Fat
138
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 1 1/2 cups Graham Flour, 1 teaspoon Baking Soda, 1 cup Unsalted Butter, and more.
Yes, Butter Graham Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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