I make these homemade graham crackers on season 2, episode 12 of Zoë Bakes on Magnolia Network! You can certainly use store-bought, but when I’m hosting I love to take the s’mores spread up a notch and make these and marshmallows myself. They’re incredibly easy, believe it or not!
I like to paint the graham crackers with melted bittersweet chocolate so you get a bite of chocolate on both sides of your s’more and the bittersweet chocolate pairs so perfectly with the homemade mallows. I hope you’ll try these yourself!
Be sure to pair your s’mores with my pumpkin-pear-cranberry hot dish!
Servings: 48 2-inch graham crackers
Ingredients
- 2 3/4 cups (360g) all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 ground cinnamon optional
- 1/2 cup (70g) whole wheat flour
- 6 tbsp (85g) butter at room temperature
- 1/3 cup (75g) brown sugar
- 1/2 cup (170g) honey
- 1/3 cup (79ml) water
- 1 tsp vanilla extract
- 16 oz bittersweet chocolate chopped
Instructions
- In a stand mixer fitted with the paddle attachment, mix together the all-purpose flour, salt, baking soda, cinnamon and whole wheat flour on low speed. Add the butter, brown sugar, honey, water and vanilla extract, mixing on medium-low speed just until evenly combined and no flour remains.
- Divide the dough into two equal pieces, form them into rectangles and wrap in plastic. Refrigerate the dough for at least 1 hour or freeze for up to a month.
- Preheat oven to 350°F/ 170°C.
- On a silicone mat or piece of parchment paper, roll the chilled dough into a 10×13-inch-rectangle, about 1/16-inch-thick. Dock the dough with a fork all over, then use a pastry or pizza wheel to score the dough. You can cut them to whatever size you like, so that when they are baked and cooled, they easily break into neat graham crackers. I cut mine into 2-inch squares to make s’mores. Slide the mat or parchment onto a baking sheet. Bake for about 20 minutes or until the crackers are golden brown and dry.
- Allow the cookies to cool completely on the baking sheet and then break apart. You can store the crackers wrapped in an airtight container in a dry, cool place. If the crackers lose their snap, you can reheat them in a 350°F oven for about 5 minutes.
- Place the chocolate in a metal bowl set over a pot of simmering water to make a double boiler. Once the chocolate starts to melt around the edges, stir with a spatula. Once it’s smooth, turn off the heat and let it cool.
- Use a pastry brush to paint the melted chocolate on one side of each graham cracker. Let the chocolate set up in the refrigerator or at room temperature, then utilize for s’mores.
Tried this recipe?Let us know how it was!
Is there a place in Minneapolis where you can get fresh ground flour? How much of a difference would it make in baking, compared to, say, King Arthur flour?
Hi Liz, you can get freshly milled flour at Baker’s Field Flour & Bread. They also sell at some local shops. Freshly milled flour tastes incredible and is beautiful to work with, but all flour bakes differently because each different kind has a different protein content. Zoë tests all the recipes in her books with Gold Medal Flour, which has a different protein content than King Arthur. Depending on the protein content of your flour you may need to slightly adjust recipes for the best outcome. I hope this helps!
I live in Northeast rural GA. I enjoy ordering fresh stone milled flour from Carolina Ground. They mill the flour after you order and ship 2 day priority. The shipping makes it pricey but the product is very good.
I like this recipe for Grahams and personalize it with flax, Scottish oats and various. This time I tripled the recipe to take advantage my 6Qt mixer bowl and the option to freeze dough until needed.
I love the show and how you bake! I find it very easy to follow you and the directions! I will now try more baking! Especially bread! Thank you!
My first time trying the recipe and it turned out great! Will sprinkle with cinnamon sugar or glaze with honey next time if eating for a snack. Using this batch for a smores parfait so it will turn into crust.
Single guy here. Love to watch your show. And after each episode, I say “I can do that”. I never do, but this one?, most definetly. I love graham crackers, especially with peanut butter.
Thanks
RTD
I’ve made the graham crackers twice now and they are delicious! They turned out a bit thick on my first try, so I rolled my second batch out a bit thinner and they were perfect. I did purchase graham flour and think it’s worth it. I brushed the Graham crackers with melted chocolate and then made the marshmallows…which are outstanding! I had some girlfriends over for a brunch, and we ended our day outside roasting our marshmallows! It was a great day!
This sounds so lovely! Thank you for letting us know how the recipe went for you. We always appreciate reviews!