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Homemade Graham Crackers Recipe

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4.4 from 14 reviews

These Homemade Graham Crackers are a delightful, crunchy treat made from scratch with whole wheat and all-purpose flours, sweetened naturally with honey and brown sugar. Perfectly spiced with cinnamon and lightly golden baked, they offer an authentic, wholesome flavor ideal for snacking or using in desserts.

Ingredients

Wet Ingredients

  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey

Dry Ingredients

  • 1 1/2 cups Bob’s Red Mill Whole Wheat Flour
  • 3/4 cup Bob’s Red Mill All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Cream butter and sugars: Using a hand mixer or stand mixer, cream the butter, granulated sugar, and brown sugar together for about 2 minutes until the mixture is light and fluffy, ensuring the sugars are well incorporated.
  2. Combine wet ingredients: Add the egg, vanilla extract, and honey to the creamed butter mixture, mixing until fully combined and smooth.
  3. Mix dry ingredients: In a separate bowl, stir together the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt until evenly distributed.
  4. Make the dough: Gradually add the dry ingredient mixture to the wet ingredients, beating on medium speed until the dough begins to come together into a sticky mass.
  5. Knead the dough: Transfer the dough onto a clean surface and knead gently with your hands for 1-2 minutes until it forms a smooth ball.
  6. Chill the dough: Flatten the dough into a rough rectangle, wrap tightly in plastic wrap, and refrigerate for at least one hour or up to overnight to firm up the dough.
  7. Preheat oven and prepare baking sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
  8. Roll out and cut biscuits: On a lightly floured surface, roll the chilled dough into a rectangle about 1/8 to 1/4 inch thick and measuring approximately 16 by 10 inches. Cut into rectangles 2 by 5 inches using a pizza wheel, bench scraper, or knife, then place them spaced about 2 inches apart on the prepared baking sheets.
  9. Score and dock the crackers: Score each piece lengthwise and widthwise with a paring knife to create an authentic graham cracker look. Use a skewer or fork tines to poke several holes in each cracker to prevent puffing during baking.
  10. Bake and cool: Bake the crackers in the preheated oven for 9 to 11 minutes until they are lightly golden and set. Remove from the oven, cool on the sheets for 1 minute, then transfer to a wire rack to cool completely before serving.

Notes

  • Whole wheat flour contributes to the traditional flavor and texture; substituting with all-purpose flour is possible but will alter the taste.
  • Chilling the dough is essential to make it easier to roll and to prevent spreading during baking.
  • Docking the dough helps the crackers bake evenly without bubbling up.
  • The crackers can be stored in an airtight container at room temperature for up to two weeks.
  • For a more intense cinnamon flavor, you can increase the cinnamon to 1 1/2 teaspoons.

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