Homemade Graham Crackers
Homemade graham crackers made with whole wheat flour, honey, and cinnamon for a healthier, tastier snack than store-bought versions. Perfect for s’mores, pie crusts, or snacking!
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INGREDIENTS
- 2 cups whole wheat flour plus more for dusting
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons butter softened
- 1 cup light brown sugar packed
- 3 tablespoons whole milk
- ⅓ cup honey
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Prep the dry ingredients: In a medium bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and teaspoon of salt. Set aside.2 cups whole wheat flour plus more for dusting, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt
- Make the dough: In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream softened butter and brown sugar until light and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture, mixing until well combined and a soft dough forms.7 tablespoons butter softened, 1 cup light brown sugar packed
- Add the wet ingredients: Add whole milk, honey, and vanilla extract. Mix until fully incorporated. The dough will be soft and slightly sticky.3 tablespoons whole milk, ⅓ cup honey, 2 teaspoons vanilla extract
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
- Roll and cut the dough: Preheat the oven to 350°F. Roll out one disc of dough on a floured surface until it’s about ⅛-inch thick. Use a pizza wheel to cut it into rectangles (or any shape you prefer). You can score the dough with a bamboo skewer or chopstick to create a traditional cracker look.
- Bake: Place the dough on a baking sheet and bake for 10-12 minutes or until golden and firm. Remove from the oven and cut along the scored lines. Let the crackers cool completely on the baking sheet.
NOTES
- To Store: Keep your homemade graham crackers in an airtight container at room temperature for up to 3 weeks.
- To Freeze: You can also freeze the crackers for up to 3 months. Just make sure to place them in a freezer-safe container or bag.
- To Make Ahead: The dough can be made in advance and chilled for up to 2 days before rolling and baking.
- To Reheat: If you want to crisp them up again, simply place the crackers on a baking sheet in a 350°F oven for a few minutes.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 115kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 124mgPotassium: 56mgFiber: 1gSugar: 13gVitamin A: 106IUVitamin C: 0.03mgCalcium: 15mgIron: 0.5mg
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