Recipe For Homemade Graham Crackers


Well, I will never buy graham crackers again. Although at first, the texture was crunchy, after storing them in a Tupperware container, they achieved that classic graham cracker texture. They were good, I tell you, good, good, good!

1. Info for Homemade Graham Crackers

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Homemade Graham Crackers

  • 2½ cups whole wheat flour
  • ⅓ cup brown sugar, lightly packed
  • 1 tsp baking soda
  • 1 tsp salt
  • 7 Tbsp butter, cut into 1-inch cubes
  • ⅓ cup honey
  • 5 Tbsp milk
  • 2 Tbsp vanilla extract

3. Directions:

  1. Cream brown sugar, butter, honey and vanilla until smooth.
  2. Combine whole wheat flour, salt and baking soda.
  3. Add to honey mixture.
  4. While the beaters are going on slow, add milk.
  5. Wrap dough in plastic and chill until firm, about 2 hours or overnight.
  6. Divide the dough in half.
  7. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about ⅛ inch thick.
  8. The dough will be sticky, so flour as necessary.
  9. Trim the edges of the rectangle to 4 inches wide.
  10. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4½ inches to make 4 crackers.
  11. Gather the scraps together and set aside.
  12. Place the crackers on one or two parchment-lined baking sheets.
  13. Repeat with the second batch of dough.
  14. Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
  15. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough.
  16. Using a toothpick or skewer, prick the dough to form two dotted rows about ½ inch for each side of the dividing line.
  17. Bake for 20 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

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