DESSERT RECIPES

Homemade Graham Crackers

Updated

Easy homemade graham crackers made with whole wheat flour, brown sugar, honey and cinnamon, cut to any size for snacks, lunch boxes or s'mores.

Prep
25 min
Cook
15 min
Total
55 min
Yield
About 16 large crackers (depending on size)
Illustration of Homemade Graham Crackers

These graham crackers come together quickly in a stand mixer: whole wheat and all-purpose flour, brown sugar, cinnamon and cold butter are mixed to crumbs, then honey and water bring the dough together. Roll it between parchment, cut it into any shape and bake until just set. It is a simple, forgiving recipe from the KitchenSimplicity archive.

Bake a batch for lunch-box snacks or for s’mores around the campfire, where you can cut the crackers to fit your marshmallows. The scraps can be rerolled again and again without making the crackers tough.

Tips

  • Store the crackers in an airtight container at room temperature for up to 1 week, or freeze them for longer storage.
  • No stand mixer? Pulse the dry ingredients and butter in a food processor, then add the honey and water and pulse until a dough forms.
  • If the dough gets soft and sticky while rolling, slide it, still between the parchment, onto a baking sheet and chill for 10 to 15 minutes.
  • For cinnamon sugar crackers, sprinkle the cut dough with a mix of sugar and cinnamon before baking.

Homemade Graham Crackers

Prep
25 min
Cook
15 min
Total
55 min
Yield
About 16 large crackers (depending on size)

Ingredients

  • 1 cup whole wheat flour (120 g)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1/2 cup packed brown sugar (100 g)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick / 113 g) cold unsalted butter, cut into cubes
  • 1/4 cup honey (85 g)
  • 1/4 cup water

Steps

  1. Heat the oven to 350°F and line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle, stir together both flours, the brown sugar, salt, cinnamon and baking soda.
  3. Add the cold butter cubes and mix on low speed until the mixture looks like coarse crumbs with no large pieces of butter left.
  4. Add the honey and water and mix just until the dough comes together and can be gathered into a ball.
  5. Pat the dough into a flat disk and roll it out between two large sheets of parchment to an even 1/4-inch thickness.
  6. Cut the dough into rectangles, squares or other shapes and move them to the prepared sheets. Prick each cracker a few times with a fork for the classic look, if you like. Gather and reroll the scraps until all the dough is used.
  7. Bake for about 15 minutes, until the edges are slightly darker. The crackers should be set but still a little soft in the middle; they firm up as they cool.
  8. Move the crackers to a wire rack and cool completely.

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