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Honey Graham Crackers


I call for corn oil margarine as the first choice in this recipe to go along with Rev. Graham’s directive not to consume much butter, as well as to avoid its saturated fat, but you can use butter, if desired. If you choose margarine, use only stick margarine; the soft, tub-style can’t be substituted. Since graham flour is very hard to find and rather pricey, and whole wheat flour is readily available, economical, and plenty nutritious, it seemed sensible to use the latter here.

These graham crackers are crunchy-crisp, only faintly sweet, and deliver exactly the gentle, pleasing aroma and flavor you’d expect.