Graham Cracker 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!

Yes, they are made with ingredients you know and recognize and are not “processed.” However, the flavor of homemade graham crackers is far superior to store-bought and totally worth the effort.

Graham crackers, like many cookies, are made with the creaming method. This means you cream softened fat (butter or shortening) in a mixer with sugar until it is pale in color and fluffy.

Then, add your remaining wet ingredients (in this case, milk, honey and vanilla) and your dry ingredients.

Scrape your dough and knead by hand before forming into two large rectangles. Score the dough before baking, but otherwise leave it uncut.

Store the baked graham crackers in an airtight container for up to 3 weeks. Or, freeze the crackers for up to 3 months.

Homemade Graham Crackers Recipe

My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!

Prep: 30min

Total: 40min

Yield: 22

Ingredients:

• 2 cups (10oz/284g) whole wheat flour
• 1 cup (6oz/170g) light brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 7 tablespoons (3 1/2oz/100g) butter, (room temperature )
• 3 tablespoons whole milk
• 1/3 cup (3oz/85g) honey
• 2 teaspoons vanilla extract

Instruction:

1. Line 2 large cookie sheets with parchment paper, set aside.
2. In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.
3. Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.
4. In a separate jug, whisk together the milk, honey, and vanilla.
5. Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.
6. Wrap in plastic and chill for at least 1 hour so it’s easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.
7. On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.
8. Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
9. Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.
10. Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S’mores.

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!

Prep: 10min

Total: 80min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 115 kcal, Carbohydrate 20 g, Protein 1 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 9 mg, Sodium 127 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

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

Instruction:

1. Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
2. 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.

Homemade Graham Crackers Recipe Demonstration – Joyofbaking.com