Homemade Graham Crackers: A Simple & Delicious Recipe
There’s something so nostalgic about the taste of graham crackers—whether they remind you of childhood snacks, s’mores by the campfire, or a sweet and crunchy pairing with a cup of milk. Store-bought versions are convenient, but nothing compares to the warm, lightly spiced flavor of homemade graham crackers fresh from the oven.
If you’ve never made your own before, you’re in for a treat! These homemade graham crackers are buttery, crisp, and just the right balance of sweetness. Plus, they’re made with wholesome ingredients, so you know exactly what’s in them.
Why Make Graham Crackers at Home?
Homemade graham crackers are not only delicious but also versatile. You can enjoy them as a snack, crumble them into a pie crust, or even sandwich them with marshmallow and chocolate for an upgraded s’more experience. Plus, they are free from preservatives and artificial flavors, making them a healthier alternative to store-bought brands.
Milling Your Own Whole Wheat Flour
If you want to take your homemade graham crackers to the next level, consider milling your own whole wheat flour. Freshly milled flour retains more nutrients and has a richer, nuttier flavor than store-bought flour. A quality grain mill allows you to grind wheat berries into fine, fresh flour in minutes. The freshness of home-milled flour enhances the taste and texture of your graham crackers, giving them an even more wholesome and hearty flavor.
How to Store Freshly Milled Flour:
- Use immediately: Freshly milled flour is best used right away to take advantage of its nutrients and natural oils.
- Refrigerate or freeze: If you don’t plan to use it within a day or two, store it in an airtight container in the refrigerator for up to a week or in the freezer for longer shelf life.
- Keep it sealed: Because freshly ground flour has natural oils that can go rancid, always store it in a cool, dark place in an airtight container.
Ingredients You’ll Need:
- 1 ½ cups whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup salted butter, cold and cubed
- 1/3 cup sugar
- ¼ cup honey
- 1/4 cup molasses
- ¼ cup milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. I like to use the whisk attachment with my kitchen aid.
- Add the Wet Ingredients: Switch to dough hook and mix honey, milk, molasses, and vanilla extract. Pour into the flour mixture, stirring until the dough comes together.
- Roll Out the Dough: Place the dough between two sheets of parchment paper and roll it out to about 1/8-1/4-inch thick.
- Cut and Shape: Use a knife or cookie cutter to cut the dough into squares or rectangles. Use a fork to poke holes on the surface for that classic graham cracker look.
- Bake: Transfer to the prepared baking sheet and bake for 18-22 minutes or until lightly golden. Let them cool completely to crisp up.
Tips for Perfect Graham Crackers:
- For extra crisp crackers, roll the dough as evenly as possible.
- Store them in an airtight container for up to a week.
- Sprinkle a little extra cinnamon sugar on top before baking for a sweeter touch.
Ways to Enjoy Your Homemade Graham Crackers:
- Dip them in chocolate for a fun dessert.
- Crumble them into yogurt for a crunchy topping.
- Use them as a base for homemade ice cream sandwiches.
- Crush up and use as a pie or cheesecake crust.
My favorite way to use homemade graham crackers is to crush them up and use them in a cheesecake crust. The rich, slightly spiced flavor of homemade graham crackers adds an incredible depth that store-bought versions just can’t match. The buttery crispness makes for a firm yet delicate base that complements the creamy filling perfectly. Whether you’re making a classic New York-style cheesecake or a no-bake version, using homemade graham crackers will elevate the texture and taste, making each bite more flavorful and delicious!
Making homemade graham crackers is simpler than you might think, and the results are well worth the effort. Whether you enjoy them plain or use them in a recipe, these homemade treats bring comfort and warmth to any kitchen.
Have you tried making graham crackers at home? Let me know how they turned out in the comments!
Homemade Graham Crackers
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup chilled, salted butter, cubed
- 1/4 cup molasses
- 1/4 cup honey
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Using a standard mixer with the whisk attachment, combine flours, salt, and baking powder.
- Add in cubed butter and whisk (or use a pastry cutter) until the dough is the consistency of coarse crumbs.
- Switch to your dough hook or paddle attachment and add the molasses, honey, sugar, and combine.
- Add the milk and vanilla. Work to bring it to a stiff dough. It may be slightly crumbly but should hold its form.
- Split the dough in half, and place on a flour piece of parchment paper. You can start rolling out from here, or place another piece of parchment paper on top and roll. Roll into a rectangle about 1/8-1/4-inch thick.
- With the dough still rolled onto the parchment, transfer it to a cookie sheet and trim any excess that doesn't fit. If there are open spots around the corners, you can fill them in and smooth out with your hand.
- Cut the dough into the sizes/shapes you want. Lightly prick all over with a fork.
- Repeat with remaining dough. If so desired, sprinkle with cinnamon and sugar.
- If time allows, place in fridge for 15 minutes. Bake for 18-22 minutes, or until the edges are lightly browned. The crackers will harden as they cool.
- Crackers can be stored in airtight container up to 2 weeks, or in the freezer for 2 months.