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homemade graham crackers

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Enjoy the wholesome, classic taste of graham crackers made from scratch with this easy recipe. Far superior to store-bought, these homemade treats offer a delightful honey and whole wheat flavor perfect for s’mores or a simple snack.

Ingredients

Scale
  • 1 ½ cups (180g) whole wheat flour
  • ¾ cup (90g) all-purpose flour
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, cold and cubed
  • ¼ cup (85g) honey
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • Granulated sugar and ground cinnamon for sprinkling (optional)

Instructions

  1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt.
  2. Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. In a small bowl, whisk together the honey, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spoon or your hands until a shaggy dough forms. Do not overmix.
  4. Gather the dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This makes the dough easier to roll.
  5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one half of the dough to a thickness of about ⅛ inch (3mm).
  7. Trim the edges to form a rectangle, then cut the dough into desired cracker shapes (squares or rectangles, approximately 2×4 inches).
  8. Prick each cracker several times with a fork. If desired, sprinkle lightly with a mixture of granulated sugar and cinnamon.
  9. Carefully transfer the crackers to the prepared baking sheets, leaving a little space between them. Repeat with the second half of the dough.
  10. Bake for 12-15 minutes, or until golden brown at the edges and crisp. Baking time may vary depending on thickness.
  11. Let the graham crackers cool completely on the baking sheets or a wire rack. They will crisp up further as they cool. Store in an airtight container at room temperature for up to 1 week.

Notes

For extra flavor and a classic look, lightly brush the rolled-out dough with a little milk or water before baking and sprinkle evenly with a cinnamon-sugar mixture.

Find it online: https://delilita.com/homemade-graham-crackers/