Homemade Graham Crackers
Homemade Graham Crackers
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, 1 stick, cold and cut into 1/2-inch pieces
- 1/4 cup honey
- 2 tablespoons milk, cold
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, light brown sugar, cinnamon, baking soda, and salt.
⏱️ 5 min
- 2
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 7 min
- 3
In a separate small bowl, whisk together the honey, cold milk, and vanilla extract.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined and a shaggy dough forms. Do not overmix.
⏱️ 3 min
- 5
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
⏱️ 3 min
- 6
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough to a rectangle approximately 1/8-inch thick. The thinner you roll it, the crispier your crackers will be.
⏱️ 5 min
- 8
Using a sharp knife or pizza cutter, trim the edges to form a neat rectangle. Cut the dough into desired cracker shapes (e.g., 2x4 inch rectangles). Prick each cracker several times with a fork.
⏱️ 5 min - 9
Carefully transfer the cut crackers to the prepared baking sheets, leaving about 1/2 inch between them. Repeat with the remaining dough.
⏱️ 3 min
- 10
Bake for 12-15 minutes, or until the edges are golden brown and the crackers are firm. If you prefer a crispier cracker, you can bake them for a minute or two longer. Keep an eye on them to prevent burning.
⏱️ 15 min•🌡️ 350
- 11
Remove from the oven and let cool completely on the baking sheets. The crackers will crisp up further as they cool.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Graham Crackers
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, 1 stick, cold and cut into 1/2-inch pieces
- 1/4 cup honey
- 2 tablespoons milk, cold
- 1 teaspoon vanilla extract
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, light brown sugar, cinnamon, baking soda, and salt.
⏱️ 5 min - 2
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 7 min - 3
In a separate small bowl, whisk together the honey, cold milk, and vanilla extract.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined and a shaggy dough forms. Do not overmix.
⏱️ 3 min - 5
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together. Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
⏱️ 3 min - 6
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Divide the chilled dough in half. On a lightly floured surface, roll out one half of the dough to a rectangle approximately 1/8-inch thick. The thinner you roll it, the crispier your crackers will be.
⏱️ 5 min - 8
Using a sharp knife or pizza cutter, trim the edges to form a neat rectangle. Cut the dough into desired cracker shapes (e.g., 2x4 inch rectangles). Prick each cracker several times with a fork.
⏱️ 5 min - 9
Carefully transfer the cut crackers to the prepared baking sheets, leaving about 1/2 inch between them. Repeat with the remaining dough.
⏱️ 3 min - 10
Bake for 12-15 minutes, or until the edges are golden brown and the crackers are firm. If you prefer a crispier cracker, you can bake them for a minute or two longer. Keep an eye on them to prevent burning.
⏱️ 15 min•🌡️ 350 - 11
Remove from the oven and let cool completely on the baking sheets. The crackers will crisp up further as they cool.