Homemade Graham Crackers Recipe
Learn how to make homemade graham crackers with a handful of ingredients and simple techniques
Ingredients
- 1 cup graham flour
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon optional
- 1 teaspoon baking powder
- ⅓ cup unsalted butter cubed and cold
- 1 large egg cold
- 2 tablespoons molasses
- 2 tablespoons honey
- 1 - 2 tablespoons milk
Instructions
- Add together both flours, sugar, salt, cinnamon, and baking powder in a food processor. Pulse 2 - 3 times to mix.
- Add in the cubed butter and pulse about 5 - 6 times or until the mixture resembles coarse meal.
- Add in the egg, molasses, and honey. Pulse until well-combined.
- Drizzle in a tablespoon of the milk and pulse until the dough comes together in a ball. Add up to another tablespoon, if needed.
- Turn out the dough onto plastic wrap. Form into a disc and wrap tightly.
- Chill for about an hour, then divide the dough in half. Preheat the oven to 300F.
- Roll out half the dough between two sheets of parchment paper so it forms a large rectangle. Trim the edges so they are straight, then cut rectangles about 2 x 3 inches, but do not separate them. Prick the rectangles with a fork a few times.
- Repeat with the other half of the dough.
- Take any trimmings and repeat until you’ve used up all the dough.
- Bake the graham crackers for about 20 - 25 minutes, or until the crackers are slightly lighter in color.
- Allow to cool completely on the baking sheets.
- Break apart the graham crackers along where you cut.
Notes
Can store the dough in the refrigerator for up to three days before baking.
Baked crackers can be stored in an airtight container for up to 2 weeks.