There’s something special about making graham crackers from scratch. Whether you’re using them to sandwich a gooey marshmallow or press into the perfect cheesecake crust, these homemade treats are miles ahead of the store-bought kind. Thanks to the cozy mix of honey, cinnamon, and whole wheat flour, the flavor is rich, toasty, and just sweet enough. Plus, a sprinkle of cinnamon sugar on top before baking gives them that extra little sparkle.
Let’s Talk Ingredients, you’ll need:
- 1 cup whole wheat or whole wheat pastry flour (also called graham flour)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 to 3 tablespoons milk (plus a bit more for brushing)
- Optional: cinnamon sugar for topping
How to Make Them:
1. Start by mixing all your dry ingredients in a bowl: both flours, sugar, salt, cinnamon, and baking powder.
2. In another bowl, whisk together the egg, oil, honey, and 2 tablespoons of milk. Combine this wet mixture with the dry ingredients until you have a firm dough. If it's too dry, add a little more milk. Once the dough holds together, gently knead it until smooth.
3. Wrap it up and chill in the fridge for about an hour (or longer if you’re not in a hurry).
4. When you're ready, preheat your oven to 300°F.
5. Cut the dough in half. Roll out one piece at a time on parchment paper until it's super thin — about 1/16 of an inch. This thinness is key for that signature graham cracker crunch.
6. Place the rolled dough on a baking sheet and repeat with the second half. Brush both sheets with milk and sprinkle with cinnamon sugar if you’re feeling fancy.
7. Bake the dough for 10 minutes, rotating the pans halfway through. Take them out, and using a pizza wheel or a sharp knife, cut the dough into rectangles (around 3" x 2"). No need to separate them yet.
8. Pop them back into the oven for another 18 to 20 minutes. Then, turn the oven off, open the door for 5 minutes to let some heat out, and close it again with the crackers inside for 20 minutes more. This final step helps them crisp up just right.
9. Let them cool completely on a rack and store them in an airtight container. They’ll last about a week at room temp, or you can freeze them for later.
A Fun Fact
Ever wonder why they’re called graham crackers? It’s thanks to Sylvester Graham, a 19th-century preacher who believed that using whole wheat flour was the righteous way to eat. The flour we use today in these crackers — also called graham flour — is named in his honor. So every bite is a little piece of history!
Enjoy your homemade graham crackers — crisp, sweet, and made with love.
Source: https://www.kingarthurbaking.com/recipes/graham-crackers-recipe
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