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Homemade Graham Crackers Recipe
- Prep time: 20 min
- Cook time: 30 min
- Ready in: 50 min
- Yields: one patch (12 crackers)
Do you like Honey or Cinnamon Graham Cracker
The other day, I wanted to make a cheesecake with a graham cracker crust. However, I realized that I didn’t have any graham crackers in the cupboard.
Of course, I simply just went to the grocery store and picked up a box of them.
But, it got me thinking about graham crackers in general.
Could I just simply make my own instead of buying them? I make practically everything else around the pantry: homemade bread, cakes, pies, cookies… why not graham crackers?
So, I looked into how graham crackers were made and what kinds of ingredients were normally used for the most basic graham cracker.
Normally, for standard honey graham crackers, graham flour is used. Graham flour (named after the man who created it) is, basically, just standard whole wheat flour that is a coarser or thicker grind than normal.
I didn’t want to go running around trying to find that kind of flour, so I just used standard whole wheat flour. (I’m always trying to use whole wheat flour for as much baking as I can, so this was a great chance to use it again.)
Now, this dough is going to be very sticky and you will need to press it into a large baking dish. The best thing to do is cover it with plastic wrap as you are spreading and pressing it into the pan (the dough will actually stick to the plastic wrap—that’s how sticky it is), but the end result will be worth the trouble.
These homemade graham cracker are a great little treat and, despite the sticky dough, very rewarding to make. They are just one more thing that you can make at home instead of having to buy them at the store.
NOTE: If you want to make chocolate graham crackers just substitute ground chocolate for the honey.
1 cup of 100 percent Whole Wheat flour
¼ cup of All-purpose flour
¼ cup of brown sugar
¾ teaspoon of double acting baking powder
½ teaspoon of baking soda
½ teaspoon of salt
8 tablespoons (1/2 cup / 1 stick) of unsalted butter, cold
2 and ½ (or even 3 tablespoons) tablespoons of clover honey
2 tablespoons of dark molasses
3 tablespoons of whole milk
½ teaspoon of pure vanilla extract
1/8 teaspoon (pinch) of white sugar
1. Pre-heat the oven to 350 degrees F.
2. Spray a 13x9 inch baking dish with butter flavored cooking spray or line it with parchment paper or even wax paper (the graham crackers can stick to the pan sometimes even with the spray alone).
3. Using a whisk, mix the wheat flour, all-purpose flour, baking soda, baking powder, salt, and the white sugar in a mixing bowl.
4. In a standing mixer, combine the honey, milk, molasses, vanilla, and brown sugar.
5. Cut the stick of butter into half tablespoon pieces (cut out 8 tablespoons and divide them so you have 16 equal sized pieces of butter).
6. Mix the wet ingredients together in the standing mixer on low speed.
7. Slowly add the wheat flour mixture in three separate parts.
8. Add the butter one piece at a time, wanting until the one piece is incorporated in the mixture before adding the next piece.
9. When the ingredients are well combined scoop out the dough in the pre-sprayed / lined 13x9 casserole pan. Make sure the dough is evenly spread out (at about a ¼ inch thick—use plastic over the dough as I mentioned before).
10. Take a fork and poke multiple holes in the dough.
11. Using a knife, drawing “division lines” into the dough (6, 8, or 12 squares).
12. Bake the dough for 25-30 minutes until edges are golden brown.
13. Allow graham crackers to cool completely before separating the pieces and eating. Keep the crackers in air tight container or bag.