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Graham Crackers

September 1, 2010

It's not that I make everything our family eats from scratch, but I do try to make as many of the sweet treats my kids eat as possible. I recently realized that Kenya had never eaten a graham cracker before. How is that possible?! Graham crackers are like a total cookie rite of passage for kids! When I was Kenya's age, I think I ate them every day of my life. So, my next recipe challenge was born.

It's not that I'm against pre-packaged cookies or crackers (I've definitely bought a few boxes in the past two years), but it's so much more fun to make them with your kids. I have to say this is one of my favorite new sweet treat recipes, especially when it comes to school lunch. Not only does the recipe make a TON of cookies, but you can cut them out and freeze them to bake as you need them. It takes no time for me to make the dough, roll it out and then let Kenya take over, using mini cookie cutters to pop out the sweetest, crispiest graham crackers I've ever tasted. They reminded me of the ones I used to eat as a kid, but even better!

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Graham Crackers  (Makes A LOT, depending on the shape you cut them in)

  • Prep Time:10 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1 cup whole wheat flour
  • 1 1/2 cups all purpose flour
  • 1/2 cup dark brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup butter, chilled & cubed
  • 1/4 cup honey
  • 1/4 cup water

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. In a food processor or mixer combine the first 6 ingredients.
  3. 3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
  4. 4. Add honey and water and continue to mix until it all combines.
  5. 5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
  6. 6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.
  7. 7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
  8. 8. Cool and serve.
  9. To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
  10. ** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!
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Comments






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  1. Pingback: Homemade Graham Crackers | Measuring Bliss

  2. chrisaxthelm

    May 9, 2013 at 2:56 pm

    Reply

    These are amazing! My little guy loves graham crackers, they are his “cookies.” I pinned this recipe and made these when we ran out of the boxed kind. I didn’t have any honey, but they turned out perfect. They were so good in fact, that my husband and I had trouble not eating a ton too. What I really like about making these is that I can cut these to a size I don’t mind giving more that one to my son, and then he thinks he’s getting more. :)

  3. Chris B

    May 7, 2013 at 3:22 pm

    Reply

    I was wondering if it work to make this graham cracker dough in a standing mixer instead of a food processor? I’ve made your shortcake recipe in my food processor, but I cannot get this one to combine well in my food processor. I have a Kitchen Aid Little Classic….maybe it is too small for this recipe? If a standing mixer would not work, what else could I use to mix up the dough for this recipe?
    Thanks!

    • catherine

      May 7, 2013 at 3:53 pm

      Reply

      You could probably do this with just your fingertips. Like when making scones or pie crust. It probably doesn’t work well in the stand mixer because the intent is not to cream the butter. You need to get the butter incorporated into the flour before you add everything else to hold it together!

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  7. Stacy

    March 7, 2013 at 4:54 pm

    Reply

    I’ve made the graham crackers (from your cookbook) twice now and they are delish!!! BUT….the second time I made them, the dough was way too crumbly and I had to roll it out in small batches to keep it from falling apart. I’m thinking the butter was too cold. What exactly do you mean when you say the chilled butter? I used it right out of the fridge. Please help :)

    • catherine

      March 7, 2013 at 6:18 pm

      Reply

      Chilled butter is exactly that! Butter straight from the fridge! I usually chop it and then put it back in the fridge for a few minutes! Doughs are tricky because the consistency is totally determined by the humidity in your kitchen. If you have the oven running, if its summer or winter or if its raining the humidity inside will be different. If it is too crumbly next time just add a touch of cold water (working in 1 tablespoon increments). If it is too wet add a touch more flour! :)

      • Stacy

        March 12, 2013 at 5:02 pm

        Reply

        Thanks for the reply! Humidity…who knew ;)

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  9. Kate

    February 3, 2013 at 4:49 pm

    Reply

    We LOVE both these and the chocolate grahams. Thanks for the fun and delicious recipes!!! Have you tried the dough in a cookie press? I’m thinking to do sticks like cheese straws rather than the spritzer cookie look. Trying to take a more nutritious snack for preschool ; )

    • catherine

      February 4, 2013 at 11:18 am

      Reply

      I haven’t tried this dough in a cookie press. Hmmm good idea! I wonder if it’s too thick, though. This dough is so easy to work with I would say just cut it into sticks by hand! Maybe roll it a tiny bit thicker.

      • Kate

        February 12, 2013 at 1:16 pm

        Reply

        So far, the recipe works beautifully with a cookie press! It’s a sturdy (and inexpensive) press. I’m in Mississippi, so the humidity plus an extra tbsp of water makes the dough a little softer. Still bake up crunchy and delicious!!! The bar form works best so far for graham “biscuits.” I love cookie cutters, but I’m a notoriously messy baker.

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  12. Annie

    November 9, 2012 at 1:23 pm

    Reply

    They are delicious! However i found the dough to be really sticky and tacky….i needed an extra cup of flour just for rolling..is that normal? Love your blog thanks!!!

    • catherine

      November 9, 2012 at 1:26 pm

      Reply

      Strange. My dough never comes out like that. Although, if you live in a more humid or moist climate that will have an effect on your doughs and baking!

  13. Elly

    November 5, 2012 at 11:57 pm

    Reply

    My 2 1/2 year old son and I made these amazing cooking today. Not only was it fun and easy to make with him, but they are absolutely addicting!!! We both couldn’t stop eating them. I had to hide it in the pantry to try to forget about them!!!! :) thanks again for your amazing work. Loving the book too.

  14. Annie

    November 4, 2012 at 4:52 pm

    Reply

    found you on pinterest. so glad i did!!

    my little man is eating quite a bit and we want to cut back on eating processed foods. these graham crackers look delicious! thanks so much!

  15. Annie

    November 4, 2012 at 4:50 pm

    Reply

    found you on pinterest. So glad i did!!

    have my little man now eating quite a bit and want to start eating less processed foods. thanks so much for your amazing recipes. these graham crackers look great!

  16. Kristin

    November 4, 2012 at 12:44 pm

    Reply

    We are a gluten free family. I made these using 2 1/2 cups of Bob;s All purpose gf baking flour. I couldn’t roll them out because the dough was too sticky, but I spooned teaspoon fulls onto the baking mat. Then I used the back of the spoon to make sure that the dough was 1/4″ thick. They were amazing! We used them for s’mores and even our non GF friends told me that they were the best graham crackers they had ever had. Thanks so much for this recipe!

  17. Pingback: Graham Crackers | morepeasplease.com

  18. Trish

    September 21, 2012 at 2:30 pm

    Reply

    Can I use all wheat flour? I rarely ever buy AP flour anymore. I would LOVE to try this recipe if I can make it without :)

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  20. 1gbmommy

    September 19, 2012 at 2:47 pm

    Reply

    LOVE THESE! Our 2 yr old helped cut these out. All the kids loved them even my hubby & I. Next time I’m going to roll out a little bit thinner to get a more cracker like crunch. Ours turned out a little cakey like but I think it’s because I rolled out too thick….however still delicious! :)

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