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
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.
The Ingredeints List:
- Flour: White and Wheat
- Salt + Baking powder
- Sugar: I used coconut palm sugar, but, regular white sugar is just fine.
- Butter: Melted
- Additional for topping: Ground cinnamon
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.
- 1 cup white flour
- 1 cup whole wheat flour
- 1/3 cup sugar
- 1 tsp baking powder
- dash of salt
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup honey
- 2 TBSP milk
- 3 TBSP sugar
- 1 tsp ground cinnamon
- 2 TBSP milk
- In a mixing bowl, mix both flours, sugar, baking powder and salt. Then, add in egg, melted butter, honey and milk. Mix until just combined. Gently knead the dough a few times, then, cover bowl and place in refrigerator for at least one hour.
- When ready, preheat oven to 300 degrees. Line 2 flat rimmed baking sheets with parchment or silicone mats.
- Split chilled dough into 2 separate pieces. Roll out one piece into a large flat sheet. It should be about 1/16 inch in thickness. Then, place flattened dough on prepared baking sheet. Repeat with remaining piece of dough and place on another baking sheet.
- For Topping: Brush dough with milk, then, sprinkle with cinnamon and sugar.
- Bake for 5 minutes, then, rotate pans. Bake an additional 5 minutes.
- Remove pans from oven. Cut dough into rectangles and poke tops with a skewer or any rounded sticks.
- Place back into oven and bake 10 minutes. Rotate pans and bake an additional 10 minutes.
- Turn off oven and open the oven door slightly for 3 minutes. Close the oven door and let crackers sit in the oven for 20 minutes to dry out. Remove from oven and let the cool completely on a wire rack.
- Keep crackers in a sealed container.
- adapted from land o lakes
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Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 47mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate