Homemade Graham Crackers– Make the classic cracker right at home! A few simple ingredients and little time is all you need for these. Crispy, crackery and downright yummy. Forget the box stuff!

I’ve been wanting to make these since forever. I love to try to master making simple pantry items homemade and I can now say, I’ve successfully tackled graham crackers

Yippee!

Now, my graham crackers aren’t as pretty as the boxed version and next time, I need to make them a little thinner. But, honestly, they are really delicious and quite easy to make.

What Supplies are Needed?

• Mixing bowl + wooden spoon
• Rolling pin
• Flat rimmed baking sheet (s)- You will need 2. See the recipe card for the size/brand I used for mine. You will also need parchment paper or silicone mats for the pan (s).
• Sharp knife or pizza cutter
• Pastry brush
• Skewer or a round-stick for poking holes in the dough. I used a lollipop stick. Again, see the recipe card for the size/brand.

Ingredients Needed

• Flour: White and Wheat
• Salt + Baking powder
• Sugar: I used coconut palm sugar, but, regular white sugar is just fine.
• Egg
• Butter: Melted
• Honey
• Milk
• Additional for topping: Ground cinnamon

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How to Make Homemade Graham Crackers

• Mix the dough just until it’s mixed ( don’t over mix). Once it’s mixed, knead it gently just a few times, then, cover the bowl and refrigerate the dough for 1 hour. You can chill the dough for longer, if needed/desired.
• Once it’s chilled, remove from the refrigerator and divide it into two pieces. Take one piece of dough and on a floured surface, roll it out into a large flat piece. The thickness needs to be about 1/16 inches.
• Place the piece of dough on prepared baking sheet. Repeat with the other piece of dough and place it on a separate baking sheet.
• Brush the dough with milk, then, sugar/cinnamon topping.
• Then, bake for 5 minutes. Rotate pans, bake another 5 minutes.
• Remove pans from oven. Cut dough into rectangles and poke tops.
• Place them back in the oven and bake for 10 minutes. Rotate pans, bake an additional 10 minutes.
• Turn off the oven and open your oven door (don’t remove crackers!), just slightly. Leave it open for 3 minutes. Shut the oven door and leave crackers in the oven for 20 minutes to dry out.
• Take them out of the oven and let the cool completely on a wire rack. They will crisp up as they cool. Be sure to keep them in a covered container for storage.

Storage

Keep in an airtight, covered container. No need for a refrigerator. They are best eaten with a week or two.

Make Them Homemade

• Homemade Whipped Cream
• Homemade Chocolate Syrup
• Homemade Caramel Sauce
• 15 Ways to Make Homemade Bread
• Homemade Marshmallows
• Homemade Marshmallow Fluff

linking up and weekend potluck