Homemade Graham Crackers

I’ve been on a tear lately when it comes to recreating some of my favorite packaged foods at home. I’ve managed to cross Pop-Tarts, fudge pops, Snickers bars, peanut butter cups, Lofthouse sugar cookies, English muffins and hot fudge sauce off my list. I’ve given graham crackers some thought before, but the dawning of summer and s’mores season finally pushed me over the edge. I always have a box of graham crackers in my pantry; they can easily become the basis for breakfast or a quick snack. My favorite way to eat them is slathered with peanut butter (shocking, I know) – either regular creamy or Cinnamon Raisin Swirl from Peanut Butter & Co. My Chief Culinary Consultant says that when he was a kid he would always dunk them in milk until they got nice and soggy and then devoured them. No matter your favorite way to eat them, one thing is certain – when it comes to summer, graham crackers become the key component to s’mores. When you’re spreading them with peanut butter, dunking them, or sandwiching them with chocolate and marshmallows, this homemade version is infinitely better than anything you’ll eat from a box!

Throwing these together are really quite easy. You’ll need graham flour for these crackers, which obviously gives them their characteristic flavor. I bought a small bag of Bob’s Red Mill graham flour, which I found in the health food section of my local grocery store and which is also available on Amazon. The dough gets mixed together in about 5 minutes, chilled for a couple of hours, and then you roll it out and cut out your crackers. I chose to poke holes on top so that the crackers looked like the ones from the box (it’s a good thing I had practice when I made the ice cream sandwiches!).

These crackers have a wonderfully deep flavor, thanks to the graham flour, dark brown sugar and honey. They are slightly more buttery than the boxed version, which is a very, very good thing. You can snack on these crackers, eat them for breakfast, spread peanut butter, Nutella or Biscoff on them…

Or, you could make s’mores… because it’s summer… and during the summer nothing smells better than a burnt marshmallow. Am I right?

Grab a bag of marshmallows (or make your own), a few chocolate bars, and start a fire (or your gas stove-top if it’s raining). Smoosh it all between two of your graham crackers, and enjoy the ooey, gooey, crunchy, chocolatey heaven that comes with making a s’more. A throwback to being a kid and reveling in the simplicity that summer days and nights bring.

One year ago: Dried Apricot-Pistachio Ice Cream
Two years ago: 10 of My Favorite Recipes
Three years ago: Cookies and Cream Oreo Cake
Four years ago: Basic Pizza Dough

Homemade Graham Crackers

Yield: About 20 (3-inch) crackers

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

Ingredients:

1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

Directions:

1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.

(Recipe adapted from Sweet Cream and Sugar Cones)

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109 Responses to “Homemade Graham Crackers”

  1. amanda @ fake ginger on June 26, 2012 at 12:53 am

    I totally love homemade graham crackers – they’re so buttery and delicious! Yours look perfect!

    Reply

  2. Averie @ Averie Cooks on June 26, 2012 at 2:18 am

    Awesome looking graham crackers. I recently made cheese crackers but have never tried graham crackers. Need to get some graham flour I guess! I almost want to use graham cracker crumbs, but I know they’re not the same…darn!

    Reply

  3. nasheta on June 26, 2012 at 3:07 am

    Hi – what is Graham flour? I’m from South Africa and I have never heard of it? Do you know what can be used as a substitute?

    Reply

    • Jessica on June 26th, 2012 at 4:24 am

      http://en.wikipedia.org/wiki/Graham_flour

      :-)

      I’m not sure what can be used as an exact substitute. The article lists a few possibilities, but they won’t taste the same.

      Reply

      • nasheta on June 26th, 2012 at 4:42 am

        thanks

        Reply

        • Leah Witte on November 16th, 2012 at 11:15 pm

          Actually graham flour is made from hard red wheat. Look for a whole wheat made from “hard wheat” it’s the same and will taste great. I made this recipe from the Bob’s Red Mill brand graham flour and from a local hard red wheat whole wheat flour and the crackers were the same – and great!

          Reply

          • jose on September 23rd, 2013 at 12:45 pm

            you can use potato flour for a great substituent it makes them sooo delicious

            Reply

  4. Kathryn on June 26, 2012 at 4:42 am

    Love the idea of making these at home!

    Reply

  5. Donna on June 26, 2012 at 4:45 am

    THANK YOU SO MUCH!!!…These are the perfect replica…bettered by butter..definitely…No time wasted making these babies..as graham crackers are virtually impossible to find here in this part of France…but I WAS able to find graham flour at our local health store….Plus…my husband is thrilled that I can finally make my Graham Cracker Torte (with ground walnuts/graham cracker crumbs)…he had always loved state-side…

    I just need to work on the perfect hole technique you seem to master! Any tips for this?….Love your blog as always…Thanks for sharing!

    Reply

    • Michelle on June 26th, 2012 at 1:54 pm

      Hi Donna, I actually used the tip of my instant-read thermometer – perfectly sized holes! I just took a graham cracker from the box and tried to replicate the pattern :)

      Reply

  6. Blog is the New Black on June 26, 2012 at 5:29 am

    I love making homemade graham crackers!

    Reply

  7. Food Home Delivery on June 26, 2012 at 6:12 am

    Yes, It seems like 100% pure & natural cookies :)

    Reply

  8. Jennifer @ Peanut Butter and Peppers on June 26, 2012 at 7:27 am

    The smore looks so good!!!!

    Reply

  9. Deb on June 26, 2012 at 7:40 am

    Martha Stewart had a recipe in her last magazine for these. She used a small star cookie cutter on some of the crackers so when you made s’mores the top cracker had a little star on it. Very cute for July 4th cookouts!!

    Reply

  10. shelly (cookies and cups) on June 26, 2012 at 7:56 am

    I have wanted to make graham crackers for so long! Yours are absolutely perfect…I bet they take S’mores to a whole new level :)

    Reply

  11. Melissa @ Treats With a Twist on June 26, 2012 at 7:57 am

    I love making homemade Grahams. I’ve found it’s one of the easiest “recreation” recipes and it always tastes great! Can’t wait to look for graham flour though because I’ve always used a combo of white and wheat flours. Thanks for a new spin! Here’s the ones I made, and come Xmas they’re great dipped in chocolate and peppermint pieces ;) http://www.treatswithatwist.com/2011/11/honey-graham-crackers.html

    Reply

    • Michelle on June 26th, 2012 at 1:55 pm

      Oooh, I love chocolate-covered graham crackers. Love the festive spin you put on them!

      Reply

    • Alex on June 26th, 2012 at 8:11 pm

      Brilliant idea!

      Reply

  12. Sues on June 26, 2012 at 7:59 am

    What a great idea! They’re perfect-looking and I have a feeling they’re so much tastier than the packaged variety! I definitely want to try this.

    Reply

  13. Annamaria @ bakewelljunction.wordpress.com on June 26, 2012 at 8:49 am

    I love the idea of making homemade versions of packaged favorites. These look wonderful.

    Reply

  14. Rachel {Studio Cuisine} on June 26, 2012 at 9:14 am

    I never even knew graham flour existed until now, you really do learn something new everyday!

    Reply

  15. Ali @ Gimme Some Oven on June 26, 2012 at 9:29 am

    So fun! I’m actually making homemade graham crackers this week too. :) Cheers to homemade!!

    Reply

  16. Jessica@AKitchenAddiction on June 26, 2012 at 9:39 am

    I love homemade versions of packaged foods! They usually taste so much better!

    Reply

  17. Laura Dembowski on June 26, 2012 at 10:02 am

    These look great! I just made homemade graham crackers on my blog last week. They were quite a bit different with AP and white whole wheat flour, and I liberally sprinkled mine with cinnamon sugar, which gave them amazing flavor. Graham crackers are such a fun summer treat :) Here’s the link to mine in case you want to take a look: http://piesandplots.net/graham-crackers/

    Reply

    • Michelle on June 26th, 2012 at 1:56 pm

      So pretty! I also included an adaptation for cinnamon-sugar, but I left mine plain honey as I’m going to be doing something fun with them! ;-)

      Reply

  18. Catalina @ Cake with Love on June 26, 2012 at 10:05 am

    oh these look very nice, I hope you add a lot of butter to them and make a cheesecake soon! :)

    Reply

  19. Erin @ Dinners, Dishes and Desserts on June 26, 2012 at 10:19 am

    These are on my list of things to make this summer! I am on a quest to prove to my 7 year old you don’t have to buy everything from the store. We done granola bars, nutella, peanut butter, goldfish and a couple others – graham crackers are next!

    Reply

    • Suzanne on August 3rd, 2014 at 2:28 am

      I love that your making everything homemade. Please pass your recipes.

      Reply

  20. Tracey on June 26, 2012 at 10:21 am

    I just made this same recipe a few weeks ago – it was SO good!! Yours look perfect, I love the way you made the holes. That s’more is calling my name!

    Reply

  21. Colleen @ What's Baking in the Barbershop?! on June 26, 2012 at 10:51 am

    I love the idea of making your own graham crackers! I always have graham crackers in my cupboard… But these look SO much better than the store-bought variety!

    Reply

  22. caralyn @ glutenfreehappytummy on June 26, 2012 at 11:55 am

    oh my gosh those look outrageous! all you need now is a campfire:)

    Reply

  23. Katie @ Blonde Ambition on June 26, 2012 at 12:58 pm

    That’s funny that your CCC dunked graham crackers in milk till they were soggy when he was a kid…. Because my boyfriend is 25 (nearly 26) and STILL does that! :-P

    Reply

    • Michelle on June 26th, 2012 at 1:57 pm

      Ha! I just told him your reply and he said if he had graham crackers and milk around all the time like he did when he was a kid, he’d totally do it now too ;-)

      Reply

  24. Riley on June 26, 2012 at 1:37 pm

    I’ve been loving these homemade concoctions (especially the peanut butter cups). And these graham crackers couldn’t have come at a better time! S’mores!!

    Reply

  25. Paula @ Vintage Kitchen on June 26, 2012 at 2:05 pm

    Love the square cookie cutter. It´s perfect!

    Reply

  26. Maria on June 26, 2012 at 2:13 pm

    Homemade graham crackers are the best! We make them every Christmas and give them as gifts…with a S’mores pack:) So fun!

    Reply

  27. Jean on June 26, 2012 at 2:50 pm

    Twill be making these. And I loved your word: smoosh.

    Reply

  28. DB-The Foodie Stuntman on June 26, 2012 at 3:31 pm

    Hmmm…My favorite way to eat graham crackers is to grind them up to use in a cheesecake crust. Looks good!

    Reply

  29. Katrina on June 26, 2012 at 4:00 pm

    These look fabulous!

    Reply

  30. Nikki @Pennies on a Platter on June 26, 2012 at 4:19 pm

    Girl! You made these look insanely perfect! I need to pick up a cutter like that, because when I made homemade graham crackers last year, they were not as pretty as these. Nice job! :)

    Reply

  31. Mei-i @ gastronomic nomad on June 26, 2012 at 4:33 pm

    Ugh! Where were you when I needed you on Monday when I made my bourbon s’more bars?! Boo. I was looking for a good recipe and then gave up. I’ll save this for next time.

    Reply

  32. Dana on June 26, 2012 at 7:15 pm

    Where did you find your square cookie cutter? I MUST have one! I need to add it to my “Kitchen Gadgets to Get” board on Pinterest… :)

    Reply

  33. Michael @ BlueberryChuckle on June 26, 2012 at 7:33 pm

    Mmm! Homemade graham crackers actually don’t look that hard! I would step up my chocolate game though – get rid of that Hershey’s chocolate!

    Reply

    • Michelle on June 27th, 2012 at 1:33 pm

      Haha, I know, I usually am not a fan, but I just have to have it for my s’mores!

      Reply

  34. Sarah on June 26, 2012 at 8:27 pm

    Wow – this looks awesome! It’s just the excuse I need to try making your homemade marshmallows. I want to more often turn store bought into homemade. I’ve never thought of spreading graham crackers with PB (Picky Palate’s Fudgy Brownie Peanut Butter is super fun!).

    Reply

  35. SueAnn on June 26, 2012 at 8:27 pm

    Yummm! I’ll be making these soon! Where did you get that great cookie cutter?

    Reply

  36. Mi Vida en un Dulce on June 26, 2012 at 8:59 pm

    I’m so curious with graham cookies/crackers, I saw a lot of recipes of s’mores made with graham. I have to taste one day, but making at home is a little bit difficult here as there is no was to find graham flour…one day…

    Reply

  37. Shumaila on June 26, 2012 at 9:13 pm

    These look amazing! So much better than store bought

    Reply

  38. Alyssiya on June 29, 2012 at 1:04 am

    Graham crackers are my FAVORITE!!!! Would light brown sugar work instead of dark? ( I don’t have any dark right now…)

    Reply

    • Michelle on June 29th, 2012 at 3:42 pm

      Hi Alyssiya, I think you can use light brown sugar if that’s all you have, it will just have a little less of a deep molasses flavor. Enjoy!

      Reply

  39. Alex on July 1, 2012 at 9:35 am

    As I mentioned on FB, I made these yesterday for a birthday party. We roasted s’mores on the grill for about 20 adults. I don’t think I’ve ever made any item of food that ever received more compliments. Thank you!!

    Reply

  40. Tracy on July 1, 2012 at 4:34 pm

    These look lovely! I bet they make the most perfect s’mores. :-)

    Reply

  41. Tamara on July 2, 2012 at 11:44 am

    I already make homemade marshmallows so I have to try these homemade graham crackers. Thanks for sharing!

    Reply

  42. Concrete Illinois on July 3, 2012 at 11:33 am

    I never thought to make my own graham crackers… maybe I’ll add this homemade step to our annual bonfire with the neighbors.

    Reply

  43. Debra Kapellakis on July 5, 2012 at 10:26 am

    Yum! I can’t get graham crackers here on Santorini.

    Reply

  44. Clare Bills on July 13, 2012 at 5:36 pm

    I also am addicted to graham crackers slathered in peanut butter. However I top mine with dark chocolate chips for the perfect lunch:) This is such a wonderful idea. I cannot wait to make them. Thanks so much Michelle. Nana Clare

    Reply

  45. bets on July 18, 2012 at 2:02 pm

    I am dying to make these…can’t get them off my mind. They look amazing! I can’t find graham flour anywhere though. I’ve been to 4 stores already this morning. Could you tell me which health food store you found it in? Thanks!

    Reply

  46. bets on July 18, 2012 at 2:33 pm

    After searching King Arthur Flours online, I noticed that they call graham flour “whole wheat pastry flour”. Is this what you used? This I can find at Whole Foods and other stores. :-)

    Reply

    • Michelle on July 28th, 2012 at 3:29 pm

      Hi Bets, No I used actual graham flour, which I found at my regular grocery store in the organic/health food section. It is made by Bob’s Red Mill.

      Reply

  47. Janell on August 24, 2012 at 5:55 pm

    I’ve got my dough resting in the fridge now!

    Question: it seems awful crumbly and it doesn’t seem to quite be pulling together. I’m resisting the urge to add in ~1 Tbsp milk. Will the fridge time encourage the dough to pull itself together?

    Reply

    • Janell on August 25th, 2012 at 5:21 pm

      Alas, my dough became an unpliable brick in the refridgerator. A test cracker baked in the oven was not successful, so I didn’t even try to roll out the rest. Sad.

      Reply

    • Casandra on October 11th, 2013 at 3:12 pm

      My dough was very crumbly and impossible to roll out after being in the fridge. I had to let it set out until it got back to a more dough-like texture to roll out. Was still very crumbly, so I pretty much “mashed” it together as I rolled it. Took forever, but they are tasty.

      Reply

  48. April on August 26, 2012 at 10:16 pm

    These look positively scrumptious! I should make a list of foods to recreate too. What a fun idea! You’ve gained a new fan :) nice to meet you!
    ~ April
    Dimplesanddelights.blogspot.com

    Reply

  49. www.lifeisaparty.ca on September 7, 2012 at 10:37 am

    I tried the recipe and I love it. So much better than store bought. I paired it with homemade marshmallows for the perfect s’mores and shared the pics with a link to your recipe on my blog today
    http://www.lifeisaparty.ca/2012/gourmet-smores/
    thanks so much for a great recipe!
    Dannyelle.

    Reply

  50. LJ on December 18, 2012 at 2:47 am

    Howdy. I was wondering if there is a way to convert this to use spelt flour, as I love the flavor of spelt, prefer the lower gluten, and I have lots of it around. I have heard when using spelt subbed for wheat in breads, that one should decrease the liquids in the recipe by 10% (tho I kinda cheat and just increase the spelt by 10% instead). Do you think that would apply here? Any info is appreciated. Thanks.

    Reply

    • Michelle on December 18th, 2012 at 6:05 pm

      Hi LJ, I don’t have any experience using spelt flour, so I would go ahead and use the adjustments that have worked for you in the past. I’d love to hear your feedback on how they turn out with the spelt!

      Reply

  51. Lillian Anderson Mahoney on January 10, 2013 at 11:16 am

    My mother made graham crackers when I was a child (76 now) and all she did was pat onto a cookie sheet and flatten with her hands and then cut into squares, not quite like storebought but oh so good.

    Reply

  52. John Miller on January 21, 2013 at 1:41 am

    I’m one who had Graham Crackers & Milk as a bedtime snack as a boy in the 1950’s. Nabisco Honey Grahams used to be heartier and coarser, with flavor! They got worse, then came back only somewhat. At one time, Nabisco marketed a variant with OAT BRAN which was quite tasty, so I am going to experiment by adding just a little. The wikipedia article is interesting for the history / origin of graham flour which is named for a person, not a grain.

    Reply

  53. Kristin on January 30, 2013 at 6:36 pm

    They’re in the oven now and looking delicious! My little ones love graham crackers, but I’m trying to feed them healtheir snacks. I followed your recipe exactly, but am using coconut sugar instead of brown sugar. The dough tasted great; I’m looking forward to trying the cookie. (: Thanks for sharing!

    Reply

  54. Sonya on February 1, 2013 at 6:32 am

    How long are these good for? And what’s the best way to store them?

    Reply

    • Michelle on February 1st, 2013 at 10:47 am

      Hi Sonya, I actually provide the storage instructions at the end of the recipe (step #6 above).

      Reply

      • Sonya on February 1st, 2013 at 2:37 pm

        oops..guess I should’ve read the recipe all the way through. Thanks!!

        Reply

  55. CathyB on February 19, 2013 at 5:01 pm

    These are amazing! Made last weekend. I let the dough sit in the frig for about 5 days. Was wondering if you know how to modify this recipe to make CHOCOLATE graham crackers? Thanks for great recipes!

    Reply

    • Michelle on February 19th, 2013 at 8:41 pm

      Hi Cathy, I have not yet tackled chocolate graham crackers, but I will add them to my list!

      Reply

  56. Amra on February 27, 2013 at 6:33 pm

    The first time I did this recipe I thought it said to melt the butter, sugar, and honey together. It turned out great. When I re-read it I followed the directions and mixed them all together without melting. They didn’t turn out the second time. The dough was super dry and not malleable. Any advice on what might have happened?

    Reply

    • Michelle on February 28th, 2013 at 7:53 pm

      You may have overmixed the dough; it should be a very soft dough.

      Reply

  57. Jessica on April 21, 2013 at 2:03 am

    My dough was super crumbley. Is that normal? It was hard to work with right out of the fridge but once it warmed up it was much easier to handle. Did I do it right?! They still taste delicious and the kids gobbled them right up!

    Reply

    • Michelle on April 21st, 2013 at 4:21 pm

      Hi Jessica, At first, yes. I’m glad you all enjoyed the crackers!

      Reply

  58. Lorissa on June 3, 2013 at 9:23 pm

    Hi, the graham crackers look amazing. I was curious as to where you purchased graham flour? I have had a little trouble tracking it down. Thanks

    Reply

    • Michelle on June 5th, 2013 at 9:19 am

      Hi Lorissa, I bought at the grocery store (Bob’s Red Mill brand). I think you could also get it from King Arthur Flour if you can’t find it at your local grocery store.

      Reply

  59. Machele on June 9, 2013 at 12:49 pm

    LOVE that these have no corn syrup like commercial grahms! Thanks for the fabulous recipe! Yummmy with homemade marshmallow for smores. Here’s a link for them that contains no corn syrup. Easy and way healthier as there is also no dye like commercial marshmallows. (blue dye is added to most brands of marshmallows) http://www.food.com/recipe/homemade-marshmallows-no-corn-syrup-384069

    Reply

  60. Marina on June 10, 2013 at 6:12 pm

    I just tried this recipe and my dough is SUPER crumbly and I can’t work with it — very frustrating. Is there an error in the recipe, by chance? I followed it exactly!

    Reply

    • Michelle on June 11th, 2013 at 10:36 am

      Hi Marina, I’m sorry you’ve had some trouble with this recipe. I just double-checked all of the ingredient amounts and directions, and there are no errors.

      Reply

      • Marina on June 11th, 2013 at 10:39 am

        Thanks for checking! Not sure what I did wrong, then. It looks like somebody else melted the wet ingredients, first — do you think that might help with the consistency of the dough?

        Reply

        • Michelle on June 11th, 2013 at 3:28 pm

          Hi Marina, I haven’t tried doing that, so I’m not sure how it would affect the outcome, but if you try it, let me know how it goes!

          Reply

  61. chiyo on July 1, 2013 at 8:05 pm

    will this be okay for the bass for a s’more cupcakes? i was planning on filling the bottom of a muffin tin with graham cracker and filling it with brownie batter, but i’m not sure if the brownie and graham cracker will bake at the same time.

    Reply

    • Michelle on July 1st, 2013 at 11:27 pm

      I’ve never used it for that, but I think it should be okay. Let me know how it turns out!

      Reply

  62. chiyo on July 2, 2013 at 7:27 pm

    will do

    Reply

  63. Leslie on August 11, 2013 at 12:20 pm

    My dough is super crumbly. So far the only way I can work with it is to knead together small chunks, flatten by hand and then roll out and cut. Any advice? They are also cracking while waiting to be baked…brush butter on them maybe?

    Reply

    • Kasey on January 23rd, 2014 at 12:45 pm

      I added just a splash of milk till it was at a good consistency. I am at high altitude and have wondered if that was part of the problem? Are you?

      Reply

  64. Spice Sherpa on September 2, 2013 at 9:04 am

    LOVE this recipe. After saving it for an entire year I finally made it with great results. So much so, that I’ve made 4 batches in the last 2 weeks! (Lots of camping and BBQs.) I love to take recipes and tweak them a bit so I couldn’t resist here. On s’mores added a tablespoon of ground cinnamon when blending the flours. Did the cinnamon sugar topping and used dark chocolate. Hope you don’t mind but I used this recipe for my own post but also added a list of spiced variations. Someone suggested nutmeg and orange zest. Mmmm…served with some honey drizzled goat cheese? That is one sophisticated graham cracker! They are now an official staple in our cupboard. Note on the dough: I found that the dough is crumbly and on the verge of being difficult. But it did roll out well. The cracks fuse right back up with a little pressure. Also let the dough sit for 5-10 min. after being in the fridge. Also, I broke the toothpick in half and flattened the end to use the holes. Here’s my contribution to Brown Eyed Baker’s awesomeness: http://www.spicesherpa.com/2013/08/30/homemade-graham-crackers/

    Reply

  65. Beverly on October 22, 2013 at 2:46 pm

    I have recently discovered your blog and I love it! I want to make the Graham crackers and I was wondering where you got your 3 in cutter. I don’t remember seeing one before.

    Reply

  66. kristin bebelaar on November 29, 2013 at 7:01 pm

    Re: difficulty working with the dough: I had the same problem. The first time I tried to make homemade graham crackers, I used a Martha Stewart recipe I found on line, and it was also very crumbly, but much easier to work with. In her recipe, you roll out the dough and cut it into crackers as soon as you finish mixing it, and then stack the unbaked crackers on sheets of parchment paper, and put them in the freezer for 20 minutes. Then you take them out and bake them. I found they came out perfectly that way, and the dough was pretty easy to handle. I am giving this recipe a try, though (waiting for the dough to sit in the fridge for a couple hours now), and hope that the time in the fridge will permit enough gluten to form that the dough will be easier to work with.

    Reply

  67. kristin bebelaar on November 30, 2013 at 12:10 pm

    Follow up: The dough was a little easier to work with after refrigerated, but I was afraid that using more flour to roll it out would make it fall apart, so I rolled it between to sheets of parchment paper. I think when I do it again (and I will, because they are delicious!), I will roll the dough between two sheets of parchment paper and cut into crackers before refrigerating, and then stack the crackers with parchment paper between each layer to refrigerate. These are so much better than store bought!

    Reply

  68. JL Figure on December 16, 2013 at 9:13 am

    Hi there, I’m making a Chocolate cheesecake and am looking to make a graham cracker crust for it, only I think CHOCOLATE graham crackers would be PERFECT. And suggestions for altering this recipe to make those?

    Thanks!!

    Reply

    • Michelle on December 16th, 2013 at 2:08 pm

      That sounds fabulous! I haven’t done any playing around with a chocolate version of these graham crackers, so unfortunately I’m not much help :(

      Reply

      • JL Figure on December 16th, 2013 at 2:14 pm

        Thank you anyway! I’ll play = )

        Reply

  69. Diane on January 11, 2014 at 3:06 pm

    Hi Michelle,
    I need to make a graham cracker crust. Do you know if I should roll these out, bake and then crumble to make a crust or just bake the dough in the pie tin? Thanks for your help.

    Reply

    • Michelle on January 11th, 2014 at 9:32 pm

      Hi Diane, I would bake the crackers as directed, them crumble them for the crust.

      Reply

      • Diane on January 12th, 2014 at 5:12 am

        Thanks so much! :)

        Reply

  70. clif on January 31, 2014 at 9:28 am

    the recipe does not call for any liquid….. is that right?

    Reply

    • Michelle on January 31st, 2014 at 10:30 am

      Hi Clif, Yes, that is correct.

      Reply

  71. Tiffini on March 3, 2014 at 3:38 pm

    Has anyone has any luck freezing these after they’re made?

    Reply

  72. Sarah on May 13, 2014 at 1:49 pm

    I have made these 3 times now and each time with slightly different ingredients but 2 of those times I used 1 cup of coconut oil in place of the butter and I gotta say I like them way better that way! This last time I cut out mini gingerbread men and I was able to get 90!! The batter is more crumbly with coconut oil but I just keep flouring and rolling. Thanks so much for posting this recipe Brown Eyed Baker!!

    Reply

  73. Sharon on October 22, 2014 at 5:17 pm

    I had a difficult time with these….very hard to roll the dough out…wanted to crumble. I believe the milk has been left out of this recipe.

    Reply

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