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You won’t believe how easy it is to make crunchy Homemade Graham Crackers!
Honey-flavored and baked until golden brown, they are a delicious contender to your childhood favorites. All you need is a few simple ingredients you’re likely to already have in your kitchen.
Enjoy them as we do, dipped into cold milk, or crumble them with melted butter to make a creamy cheesecake or key lime pie.
They are also perfect for snacking, lunchboxes, ice cream sandwiches, and most importantly, s’mores!
❤️ Why You’ll Love Homemade Graham Crackers
- Crunchy, lightly spiced, and buttery.
- Perfect treat for lunchboxes and snack platters.
- Egg-free recipe.
- Great excuse to make s’mores!
Homemade Graham Cracker Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Graham flour: Is traditionally used, but swap it for whole wheat.
- Plain white flour: All-purpose flour for a lighter crumb.
- Butter: Use cold, cubed butter. I prefer salted butter, but use what you have.
- Cane sugar: Granulated sugar or light brown sugar.
- Baking soda: Offers a light rise.
- Vanilla paste: Or use a vanilla pod or extract.
- Milk: You need a tablespoon milk to bring the dough together.
- Cinnamon: Adds a touch of spice.
- Salt: To balance all the flavors.
- Honey: For a sweet and chewy texture (not pictured).
How to Make Graham Crackers
- Mix the dry ingredients: Combine the flours, sugar, cinnamon, baking soda, and salt in a large bowl.
- Add the wet ingredients: Crumble the butter with the flour mixture until it resembles wet sand. Add the vanilla and milk, then knead until the dough comes together. You can knead by hand or use a stand mixer.
- Roll: Roll out the dough into a large rectangle between two sheets of parchment paper. Trim the sides and transfer to the fridge for 30 minutes to firm up.
- Trim the dough into 16 symmetrical crackers (use a ruler if you want them extra precise), but leave them connected. Dent holes with a lolly stick.
- Bake at 175°C (347°F) for 8-10 minutes until golden on the edges. Use a large knife to separate the crackers while they are still hot.
- Cool: Let them cool on the baking sheet or rack.
Recipe Tip
Be sure to bake any leftover scraps you might have after trimming the dough.
Possible Variations
- Graham flour: Can be hard to find, so swap for whole wheat flour.
- Sugar: Light brown sugar, dark brown sugar, or granulated sugar.
- Honey: Use maple syrup, agave syrup, or molasses.
- Cinnamon: Try allspice, cardamom, or nutmeg.
- Add-ins: Add cocoa powder for a chocolate flavor.
- Toppings: Brush with milk and sprinkle with cinnamon sugar, or dip in melted chocolate.
Best served with
- Marshmallows and chocolate to make delicious s’mores.
- Fruit, cheese, and veggies on a snack platter.
- Ice cream sandwiches.
- Peanut butter, cream cheese, or Nutella.
- Crush them and mix with melted butter to use as a pie crust or cheesecake crust.
- Sprinkle onto smoothie, yogurt, and ice cream bowls.
How to Store Leftovers
Store in an airtight container or a Ziploc bag. Keep them cool and dry and enjoy them within 4-5 days.
FAQs
Yes, freeze the freshly baked crackers flat after they have cooled, so they don’t stick. Freeze for up to 3 months. Leave out at room temperature to thaw.
If the crackers aren’t crunchy after baking the first time and cooling, turn the oven back on to 160°C (320°F) and bake for a few more minutes, until the color darkens.
More Sweet Treats
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Homemade Graham Crackers
Equipment
- lolly stick
Ingredients
- 125 grams graham flour, or whole wheat
- 55 grams plain white flour, all purpose flour
- 50 grams cane sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 110 grams butter, cold, salted, cubed
- 2 tablespoons honey
- 1 tablespoon milk
Instructions
- Mix the dry ingredients in a large mixing bowl.
- Add the cubed butter and crumble it with the flours until it resembles wet sand.
- Add the vanilla and milk.
- Form into a dough.
- Roll the dough into a large rectangle between two pieces of parchment paper (about 3-4 mm thick, 1/8th inch).
- Cut off the sides to make the shape more rectangular. Add it to the middle, and roll again.
- Cool the sheet of dough in the fridge for 30 minutes.
- Preheat the oven to 175°C (347°F).
- Trim the rectangle into 16 symmetrical crackers with a sharp knife or pizza cutter, keeping them attached.
- Transfer to a baking sheet.
- Bake for 8-10 minutes, until golden.
- While cooling, use a large knife to separate the crackers.
- Leave them in the baking sheet to cool.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
