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Spelt Honey Graham Crackers



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Spelt Honey Graham Cracker Dough

  • 450 grams wholemeal spelt flour
  • 150 grams Rapadura Sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt, ground or flakes
  • 100 grams unsalted butter, slightly frozen in 2cm cubes
  • 110 grams Raw Honey
  • 2 tablespoons molasses
  • 75 grams Milk
  • 2 teaspoons vanilla extract


  • 1 tablespoon Rapadura Sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch ground sea salt

Recipe's preparation

  1. 1. Weigh wholemeal spelt flour, rapadura, baking soda and salt (reduce to 1/4 tsp if using salted butter) into the bowl and "sift" together for 20seconds@speed4.

    2. Add unsalted butter cubes and pulse to a coarse meal (4x 1second@Turbo).

    3. Add honey, molasses, milk and vanilla extract. Combine to a soft/sticky dough, 10secs@speed5-6.

    4. Tip dough out onto a *well floured* Thermomat, knead lightly, wrap and allow to rest 15-20 mins.

  2. 5. Unwrap dough and roll out on generously floured Thermomat. (Yes, this spelt stuff gets sticky fast!) You can roll the dough thick-ish or quite thin... obviously this will determine your final result.

    6. You can cut out shapes (the MC is a great size!) or you can cut out rectangles to score later. Place your chosen shapes onto a lined baking tray and cool - either in the fridge for 40 minutes or in the freezer for 20 minutes.

  3. 7. Preheat your oven to 175C and take a tray out of the fridge/freezer. You can score your rectangles into 'fingers' or otherwise score your shapes as you please. Pierce rows or circles, etc of 'dots' with the blunt end of a skewer (or similar object) to allow baking to be uniform.

    8. Optional: Sprinkle with rapadura/cinnamon/salt mixture for "Cinnamon Spelt Graham Crackers"

    9. Bake 12-18 minutes - depending on thickness and shape - and allow to cool 5-10 minutes on the tray before cooling completely on a rack.


  4. 10. And now the fun begins - whipped frostings, homemade icecream, melted chocolate, toasted marshmallows, royal icing, etc... tmrc_emoticons.)



* Reduce salt to 1/4 teaspoon if using salted butter

* You can substitute the 2 Tablespoons molasses with 1 Tablespoon blackstrap molasses + 1 Tablespoon golden syrup


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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