Have you ever wanted to try to make homemade graham crackers but it seemed a little too intimidating? I was too, but now that I’ve tried them from scratch, I realize just how much the store bought graham crackers taste like cardboard. There is no comparison! They are so worth the extra time it takes to make, instead of just grabbing a box off the shelf at the grocery store. These crackers have such a wonderful flavor and texture. They are more like a crisp cookie, with a hint of cinnamon and honey. My kids devoured them and haven’t even wanted to touch the crackers out of box since.
Homemade Graham Crackers
adapted from Martha Stewart
1 1/2 cups all-purpose flour, plus more for work surface
1 cup whole wheat flour
1/2 cup untoasted wheat germ
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup unsalted butter, room temperature
2 tablespoons honey
1. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
2. Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
3. Turn out dough onto a floured surface and divide into quarters. Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
4. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3 inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2 inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer dough to large baking sheets lined with parchment paper. Bake at 350 degrees, rotating halfway through, until dark golden brown, about 8-10 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Makes 4 dozen
Enjoy!
Love this. It’s on my list.
Steph! I love you. I have been looking for a graham cracker recipe. And I know if you recommend it, then it’s probably reliable and awesome.
Wow. It just occurred to me today that I might be able to make graham crackers from scratch and then… while I was nosing around Zupas website trying to find nutritional information… I found this!!! Wonderful! I’m going to make these and I’ll come back and let you know what I thought. (probably July~ish)
So…you mention mixing brown sugar in step 2 but I’m not seeing it on the ingredient list…I’m determined to make these tonight so I’m going to try and find a similar recipe to gauge the amount but a correction would be appreciated for future reference.
Thank you.