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Homemade graham crackers stacked on a cooling rack.
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Homemade Graham Crackers Recipe

An easy recipe for Homemade Graham Crackers. Made with 100% whole wheat flour and brown sugar, these are so much better than store-bought crackers!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 24 crackers
Calories 129kcal

Ingredients

  • 2 cups whole wheat flour plus more for dusting (not stone-ground or white whole white flour)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 7 tablespoons butter softened
  • 1 cup light brown sugar packed
  • 3 tablespoons whole milk
  • 1/3 cup honey
  • 2 teaspoons vanilla extract

Instructions

To make the dough:

  • In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
  • In a standing mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together. 
  • Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated and a soft dough forms, about 2 minutes.
  • Add the milk, honey and vanilla extract. The dough should be sticky and soft.
  • Divide the dough in two discs and wrap both in plastic and chill for at least one hour.

To roll and bake the dough:

  • Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
  • Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again, Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto am aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
  • For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise leave the dough uncut.
  • Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
  • The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.

Video

Notes

The dough may be wrapped in plastic and refrigerated for up to 1 week. Bring to room temperature for 30 minutes before using.
Adapted from Bravetart.

Nutrition

Calories: 129kcal