How to Make Graham Crackers

I have always wondered how to make Graham Crackers and finally came across a recipe and guess what……they taste just like store-bought graham crackers!   Once again I left the topping off, but if you want the total graham cracker experience, sprinkle on the topping!

Graham Crackers

  • 2 1/2 cups plus 2 TB all-purpose flour (I used 1 cup whole wheat as a substitute for 1 cup all-purpose)
  • 1 cup dark brown sugar, lightly packed
  • 1 tspn baking soda
  • 3/4 tspn coarse sea salt or kosher
  • 7 TB unsalted butter, cut into 1″ cubes and frozen
  • 1/3 cup clover honey
  • 5 TB milk
  • 2 TB vanilla extract

Topping – 3 TB granulated sugar and 1 tspn ground cinnamon

Combine flour, brown sugar, baking soda and salt in bowl of mixer.  Mix to incorporate.  Add butter and mix on low until consistency of coarse meal.

In a small bowl, whisk together the honey, milk and vanilla extract.  Add to the flour mixture until dough barely comes together.   It will be quite sticky.   Lay on large piece of plastic wrap, dust with flour, form into rectangle 1″ thick.  Wrap and chill for 2 hours or overnight.

When ready to make crackers – roll out half the dough; returning other half to chill.   Layer down the flour (very sticky to work with until you get the flour integrated in).  Roll dough 1/8″ thick.   Cut the dough into squares and place on baking sheets.  Chill again for 30-45 minutes.   You can use the knife and make line indents to resemble the graham cracker look (see pictures).

Bake 20-25 minutes on 350 degrees depending on thickness.   Watch carefully so they don’t burn!  I created some shapes with cookie cutters.

Head on over to Munchie Monday to see more recipes or add one of your own!   Enjoy!!



8 Responses

  1. now this is neat. My kids love eating graham crackers… you have great ideas !

    thanks so much,

  2. Your graham crackers are beautiful!

  3. This sounds wonderful! We dont buy the regular store ones anymore because they all have the High Fructose Corn Syrup in them. That leaves the Organic ones, which are kinda pricey… Although there seems to be alot of chilling, sounds worth it!! I am going to hang onto this recipe!

  4. Yum! Now i can make my own “golden grahams” cereal without all that extra sugar! Thank you!!

  5. Wonderful. My favorite way to eat graham crackers ~ fireside, with chocolate and toasted marshmallows!

    Please, sir, may I have S’More? 🙂

    Thanks, RG!

  6. Yum yum yum yum :). Debbie can you fedex a batch :D. hehe

  7. […] up a batch of these Homemade Graham Crackers.   They take some time to create but so worth it!   The dough is quite sticky just keep adding […]

  8. I made these last night and they’re great! They really do taste just like the “real thing,” however, I thought I’d recommend a few changes. I chilled the dough in the freezer, which was much faster, and instead of adding more flour, I rolled the dough out between a piece of parchment paper and wax paper. I then froze it, then peeled off the wax paper and slid the dough (with parchment paper) onto a cookie sheet. Less mess and so easy!

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