Graham crackers are a nostalgic treat that transports us back to cherished childhood moments. They make a delicious snack on their own, but there are so many ways to enjoy them.! Whether dunked into a cold glass of milk, or transformed into the ultimate s’more, sandwiched between gooey marshmallows and melted chocolate – graham crackers are the perfect snack for summer. No matter how you enjoy them, homemade graham crackers are sure to become a summer tradition that the whole family will cherish for years to come!

Why Make Them From Scratch?

Homemade graham crackers allow you to avoid the the unnecessary additives and preservatives found in the commercially produced ones, like soy bean/canola oil, soy lecithin, artificial flavors, and more. All of these unprocessed additives can wreak havoc on our health, and cause a multitude of chronic issues ranging from allergies, cardiovascular disease, and cancer. Baking from scratch ensures a pure and wholesome treat for you and your loved ones. Not only will the ingredients give you peace on mind, but they are super fun and simple to make! Even the kids can help with the mixing, rolling and cutting of the basic ingredients!

What You Will Need

• Stainless Steel Ruler – This makes measuring and cutting so easy!
• Fluted Pastry Wheel – Another alternative to making cutting so easy!
• Parchment Paper
• Baking Sheet Pan
• Coarse Sprinkling Sugar

Ingredients Needed

These simple pantry staples come together to create the perfect graham cracker dough. The brown sugar adds a rich, caramel-like sweetness, while the cinnamon provides warmth and depth of flavor. The butter ensures a delightfully crumbly yet tender texture, and the honey is a great substitute for refined sugar. With these basic ingredients, you’ll be well on your way to recreating the nostalgic taste of graham crackers in your own kitchen.

Ingredients

• 1 ½ cups whole wheat flour (170 grams)
• 1 ½ cups all-purpose flour (180 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon coarse salt
• 1 teaspoon ground cinnamon
• ½ cup salted butter , at room temperature (113 grams)
• ⅓ cup packed light or dark brown sugar (70 grams)
• ⅓ cup honey (112 grams)
• 1½ teaspoon vanilla extract
• ½ cup heavy cream (125 ml)
• Coarse sugar , for sprinkling (optional)

instructions

1. In a bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, honey and vanilla until creamy, scraping down the bowl as needed.

3. Add the flour mixture in small portions. Scrape down the sides of the bowl as needed.

4. Add in the heavy cream until combined. Scrape down the sides of the bowl as needed.

5. Divide the dough in two and shape into 2 rectangular disks. Cover with plastic wrap and chill in the fridge for at least 2 hour or up to several days.

6. When ready to bake, preheat oven to 350°F. Line a baking pan with parchment paper.

7. On a lightly floured surface, roll one disk of dough out at a time into a rectangle about 1/8-inch thick. The thinner you roll out the dough, the crispier the cracker will be.

8. With a ruler, measure the dough into 3 inch squares. I used my ruler to cut into the dough. You could also use a pasty cutter or pizza cutter.

9. Once you have created the individual squares, take your ruler again and lightly press into the middle of the dough in each cracker. Make sure not to cut through all of the way through. This creates the middle line of the graham cracker. Using a pointed utensil to draw the line will create crumbling of the dough. The ruler ensures a smooth line.

10. Using the sharp point from a kitchen utensil, lightly poke 10 holes into each side of the cracker (5 in each row).

11. Gently place the squares onto the prepared baking sheet. Sprinkle with coarse sugar, if using.

12. Bake until edges begin to turn golden, about 10 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

13. Graham crackers can be stored in an airtight container at room temperature for up to 1-2 weeks.