Homemade Graham Crackers
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!
Servings 24 crackers
Calories 115kcal
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: 115kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 127mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 105IU | Calcium: 15mg | Iron: 1mg