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Homemade graham crackers on a marble countertop

Homemade Graham Crackers

These graham crackers are named after the flour, not my husband, whose name is also Graham. Graham flour is a whole-wheat flour that’s more coarsely ground than regular whole-wheat flour. It is what these childhood favorites were originally made with and gives them their classic flavor and texture.
Servings: 48 2-inch graham crackers

Ingredients

  • 1 3/4 cups / 240g whole-wheat flour
  • 1/2 cup / 55g cake flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 Tbsp ground cinnamon optional
  • 1/2 cup / 100g lightly packed brown sugar
  • 1/2 cup / 110g unsalted butter at room temperature
  • 1/2 cup / 170g honey
  • 1 tsp pure vanilla extract
  • 1/4 cup / 60ml water

Instructions

  • In a stand mixer fitted with the paddle attachment, mix together the whole-wheat and cake flours, baking soda, salt, and cinnamon (if using) on low speed. Add the brown sugar, butter, honey, vanilla, and water and mix on medium-low speed until just evenly combined and no flour remains.
  • Divide the dough into two equal pieces. Form each into a rectangle 1/2 inch / 1.3cm thick and wrap in plastic. Refrigerate the dough for at least 1 hour or freeze for up to 1 month.
  • Preheat the oven to 350°F / 175°C.
  • On a lightly floured silicone mat or piece of parch- ment paper, roll each piece of the chilled dough into a 10 by 13-inch / 25 by 33cm rectangle, about 1⁄8 inch / 3mm thick. Transfer the mat or parchment paper onto a baking sheet.
  • Dock the dough with a fork all over to prevent it from puffing too much. Use a pastry or pizza wheel to score the dough all the way through, cutting the crackers to whatever size you like, so when they are baked and cooled, they easily break into neat graham crackers. Bake for about 18 minutes, or until the crackers are golden brown and dry. The baking time very much depends on how thick you roll the dough, so check them a bit early. If the dough is not entirely even, some of the thinner crackers will bake faster and will need to be removed. You can continue baking the rest until they are all golden brown.
  • Allow to cool completely on the baking sheet. Then break apart and store wrapped in an airtight container in a dry, cool place. If the crackers lose their snap, you can reheat them in a 350°F / 175°C oven for about 5 minutes.