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Homemade Graham Crackers Recipe

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4.2 from 4 reviews

Homemade Graham Crackers are a delightful treat made from scratch using whole wheat and all-purpose flours, combined with warm spices like cinnamon and natural sweeteners such as honey. This crunchy, lightly sweet snack is perfect for enjoying on its own or using as a base for s’mores and other 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 the Butters and Sugars: Using a hand mixer or stand mixer, cream the butter and both sugars for about 2 minutes or until light and fluffy to incorporate air and create a smooth texture.
  2. Add Wet Ingredients: Add the egg, vanilla extract, and honey to the butter mixture, mixing until well combined for a flavorful and moist dough base.
  3. Combine Dry Ingredients: In a separate bowl, stir together the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt until evenly mixed to ensure consistency throughout the dough.
  4. Mix Wet and Dry Ingredients: Add the dry mixture to the wet ingredients and beat on medium speed until the dough clumps together, forming a workable dough.
  5. Knead the Dough: Transfer the dough to a clean surface and knead by hand for 1-2 minutes until smooth and cohesive to develop the dough’s structure.
  6. Chill the Dough: Flatten the dough roughly into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least one hour or up to overnight to firm it up for easier rolling and better texture.
  7. Preheat Oven and Prepare Sheets: Preheat your oven to 350˚F (175˚C) and line two baking sheets with parchment paper to prevent sticking.
  8. Roll and Cut the Dough: On a lightly floured surface, roll the chilled dough out into a rectangle about 16 x 10 inches and between 1/8 to 1/4 inch thick. Cut the dough into rectangles approximately 2 x 5 inches and arrange them spaced about 2 inches apart on the baking sheets.
  9. Score and Dock the Crackers: Use a paring knife to score each cracker lengthwise and widthwise to create traditional cracker lines. Then dock the dough by poking holes with a skewer or fork to prevent bubbling while baking.
  10. Bake: Bake in the preheated oven for 9-11 minutes until the crackers are lightly golden and set. Remove from oven, let cool on the sheet for 1 minute, then transfer to a wire rack to cool completely and crisp up.

Notes

  • Chilling the dough is essential for easier handling and better texture of the crackers.
  • Use parchment paper on baking sheets to avoid sticking and for easy cleanup.
  • The docking step helps prevent the crackers from puffing up during baking.
  • You can store the baked crackers in an airtight container for up to a week.
  • Feel free to adjust cinnamon amount to preference for a spicier or milder flavor.

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