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[/donotprint]
Homemade Graham Crackers
- 1½ cups (187.5 g) all-purpose flour
- 1⅓ cups (160 g) graham flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) kosher salt
- 1 cup (227 g) unsalted butter, at room temperature
- ⅔ cup (146.67 g) dark brown sugar
- 3 tablespoons honey
- In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I haven’t made this yet but was wondering why the gram flour?
Also what is gram flour ?
Been wanting to make these and I’m so glad I did. They were great. Not that much work too.
could i roll this out into a pie dough and make a graham cracker crust???
Hi Amy, I’ve never tried that! If you do it, let me know how it turns out!
Do you poke holes in them ?
I made the first batch of these with my two granddaughters, using an assortment of cookie cutters, topping the crackers with little gingerbread candies & a little sugar with cinnamon. They didn’t appreciate them as much as I did, because kids these days expect SWEET, but they did enjoy making them & I thought the taste was fabulous. I will NOT buy them again. The next two batches, I learned it’s best to use a flat spatula to cut the dough in quarters & roll it between saran wrap. It’s far easier to handle smaller batches & you can pick up the bottom wrap to ease the cut crackers off to place on your cookie sheet. I had to use a paring knife to cut them out this time, but I’ll be ordering a square cutter soon. Also, to speed up the process, I used my pizza roller/poker to quickly make the holes. Thanks for an interesting recipe!
When you talked about making s’mores, you can also toast a marshmallow over a candle. Just be sure to use a plain white one with no scents or dyes!
Are these crispy like the store brands? I’d actually like to use them for the crust of a cheesecake.
So good! My dough was a little dry following the recice so i did my normal egg substitute of water and chia seeds and that made it come together beautifully. Did half with cinnamon sugar and half without. Totally delicious.
Hi. This is my first time to make this recipe. I just took the dough out of the frig and it’s too crumbly to roll out. What did I do wrong? Help!
Hi Sharon, If it seems crumbly, let it sit at room temperature to soften a bit, then knead together, adding a few drops of water a time if necessary, until soft and workable.
I made these, halved the recipe as best I could as a first-run test. Added about 1/4 tsp baking powder and a couple tsp milk, based on other recipes. Also added a tsp of molasses since my brown sugar was the light kind, a dash of vanilla and some cinnamon to the dough. Dough was a little soft and difficult to work with if not totally chilled, so I will try it without the milk next time. Although I liked the texture and crunch of the sugar mixture on top, the cinnamon in the mixture seemed to burn, so I’ll just keep the cinnamon in the dough next time. The dough thickness is crucial. I found my outer edges to burn, while the middle section was still soft. I just cut the rolled dough in squares and left them in place on the parchment. After about the first 15 minutes, I separated them slightly so they would bake more evenly and found that to be more successful. I needed a little more cooking time so I tented with foil and baked an extra 5 minutes or so until they were firm. They do crisp after they cool. These are soooo incredibly buttery, delicious, addictive and dangerous! Versatile too, you can try different flavors. There are several recipe versions out there, some with more or less sugar. I like mine on the less sweet side. Some with milk and egg added. I’ll experiment, but this first recipe test was quite successful. Definitely a keeper recipe to make often.
I’m curious – why can’t you use this dough as a graham crust without first making them into crackers?
Thanks so much :)
Made this today with my girls (6) who are headed back to school next week- we doubled the batch . I didn’t have dark brown sugar so I used light – and didn’t have quite enough of that so I added a few extra teaspoons of honey . Mine of course are lighter, but they’re absolutely amazing! I cut 1 inch rounds to make them lunch container friendly ( and so the kids think they’re getting more treat than they really are 😉) I got about 300 rounds from the double batch ❤️ Will use this recipe over and over ! Thanks!
Hi, Ilive in New Zealand ,and I havn’t heard of Graham flour, is it like wholemeal flour? Thank you.
Hi Judith, Here is a good description, I hope that helps! https://www.bobsredmill.com/graham-flour.html
I know this is an older post but I had to review which I usually don’t leave reviews or comments, but wanted to let others know these are perfect. I was looking for a good graham cracker recipe mainly to use the crumbs for a pie but I can’t keep my hands off these they are not only delicious but very easy. I have yet to use them for a pie crust but will probably do so this week. I highly recommend this recipe for anyone looking to replace store bought ones. I do not buy store bought cookies, crackers or even cereal anymore because most store bought processed stuff bothers my stomach so I stay away from it. These are spot on though definitely better than store bought version! Also would like to add I used 1/8 teaspoon of table salt, not a kosher salt fan in baking, also added a couple shakes of cinnamon to the recipe as well as a splash of vanilla and I used 1/3 dark brown sugar and 1/3 light brown sugar. This recipe is for sure a keeper!
I have made those twice and they are a hit!
I mill my own flour and used 100 g of hard white berries, 90 g of soft white berries and 155 g of hard red winter berries (for the graham flour).
I reduced the sugar to 1/3 cup and increased the honey to 5 tbsp (instead of 3). I also add 4 tsp of cinnamon.
They bake for 13 minutes at 330 F, 6 minutes uncovered and 7 minutes covered as I burned my first batch…
I don’t have a square cookie cutter, so I use my pizza cutter to cut the dough directly in the pan and I break them apart once cool. Then, I put them in my dehydrator for 8 to 12 hours (or overnight) and they stay crisp for a week and up to 10 days (though they never last that long!) . I dehydrate all my cookies as I loath mushy cookies.
A great recipe!!
One of my favorite pot luck foods in the summer are Smores sandwiches. Home made marshmallows between Graham crakers half dipped in chocolate. With a pot luck this weekend I needed a recipe to make my own Graham crackers since the store bought ones are a little big. I will be picking up the ingredients tonight and can’t wait.
I just made these and they’re delicious..thankfully they cool quickly! I used the end of a chopstick to make the dots. We have to pay a fortune to get these in Australia so I think I’ll be making these often. Thanks for the great recipe!
What do I do if my dough is too dry to roll? It just keeps turning to crumbs.
Hi Manni, Hmmm you could try incorporating a little water into the dough to see if it makes it more cohesive.
An eggwhite would work as well.
If I leave out the kosher salt, can I use salted butter?
Hi Carrie, Yes you could do that.
I found these when my audiologist told me to avoid processed foods and sodium. I can’t believe how much more flavorful these are compared to the store bought ones. I make these at least once or twice a week. I also add a couple tablespoons of flax seed to the crackers for extra fiber. I did try using coconut oil. That maybe more healthy, but I didn’t like the coconut taste, so I stay with the unsalted butter.
Taste is great. However, the dough was extremely dry and hard to roll out. It kept falling apart. Is that normal?
Hi Sarah, Mine wasn’t extremely dry; next time you can try to knead in a few drops of water to help it become more cohesive.
The first time, that happened to me too, I added a little milk to the dough.
Been surfing for graham cracker recipes, was curious why yours has no cinnamon in it, as so many do?
Hi Mary, Personal preference. I’ve always liked the honey flavored graham crackers, but you could certainly add cinnamon if you’d like.
Karen T– I tried Smitten Kitten’s recipe last week and her’s is perfect! The dough is totally workable, no crumbly mess or too sticky, it works perfect and also very delicious. But Browneyedbaker’s recipe is also very delicious, we just need a better explanation on how to get the dough to turn out right. Hope this helps :)
Hi! I have tried your graham cracker recipe a few times now, and although they taste absolutely delicious, I can never seem to get the dough quite right… It never really comes together during the mixing process, and it’s always too sticky to roll after refrigerating, so I end up just cutting squares or whatever shapes I can make out of it and baking it that way… It’s delicious, don’t get me wrong.. but quite disappointing on the looks because I would like for mine to look perfect just like yours! :) So please, tell me what I’m doing wrong, or what I’m missing and how I can fix it, thank you so much!
P.S… I do follow the recipe to the T EVERY time I make it. I am an experienced home cook, but just can’t seem to get this one right… So please I need help, thanks again :)
Hi Cleopatra, I would just make sure that after you mix the dough, you really press it all together when it press it into the square. I didn’t have any issues with crumbling, just make sure you squeeze it all together and then if it’s too cold to work with easily out of the fridge, let it sit for 5 or 10 minutes until it’s more workable.
I roll my dough between parchment paper, to fit the pan I bake them on. I then lift the top piece of paper and use that for the next batch, with a new piece.
The parchment paper helps a lot, no need for extra flour, no need to use sticky fingers. I then use a pizza cutter to cut the dough the size I want my cookies to be and split them open once cooked and cooled.
Yuck. These do not taste like graham crackers. Waaaaay too buttery.
I attempted this recipe and as other commenters (who actually MADE the recipe) noted, the dough turned out crumbly and dry. I rolled them with wayyyy too much effort and ended up throwing away ⅓ of dough due to a dry crumbly mess. Will try Smitten Kitten’s recipe next.
Made these over the weekend. Simply in love!! Me and my son just kept eating them. I don’t think I will refrigerate though for the 2 hours next time. The dough was hard and I had to let it sit out on the counter for about an hour to get it workable. Other than that simply wonderful.
Can you make these chocolate graham crackers by adding cocoa? I would use for the base of a peanut butter pie. Thanks so much! Our family loves the original!
Hi Carrie, I’ve never tried making a chocolate version, let me know if you give it a go!
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.
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!!
Has anyone has any luck freezing these after they’re made?
the recipe does not call for any liquid….. is that right?
Hi Clif, Yes, that is correct.
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.
Hi Diane, I would bake the crackers as directed, them crumble them for the crust.
Thanks so much! :)
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?
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 :(
Thank you anyway! I’ll play = )
Did you figure out how to make them chocolate? I am trying do the
same for a recipe I am using. Thanks!
Try replacing 2–4 T of flour with the same amount of cocoa. You can also throw in a 1/2 t. of instant espresso to enhance the chocolate flavor but that’s optional.
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!
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.
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.
Hi Beverly, I got it in this set: http://www.amazon.com/gp/product/B001V5Y2YI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001V5Y2YI&linkCode=as2&tag=broeyebak-20
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/
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?
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?
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.
I’ve never used it for that, but I think it should be okay. Let me know how it turns out!
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!
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.
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?
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!
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
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
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.
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!
Hi Jessica, At first, yes. I’m glad you all enjoyed the crackers!
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?
You may have overmixed the dough; it should be a very soft dough.
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!
Hi Cathy, I have not yet tackled chocolate graham crackers, but I will add them to my list!
How long are these good for? And what’s the best way to store them?
Hi Sonya, I actually provide the storage instructions at the end of the recipe (step #6 above).
oops..guess I should’ve read the recipe all the way through. Thanks!!
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!
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.
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.
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.
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!
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
thanks so much for a great recipe!
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!
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?
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.
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.
Mine is crumbly beyond usability also. :( Triple checked the measurements. . . . Can’t quite figure this one out.
Same thing for me!!
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. :-)
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.
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!
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
Yum! I can’t get graham crackers here on Santorini.
I never thought to make my own graham crackers… maybe I’ll add this homemade step to our annual bonfire with the neighbors.
I already make homemade marshmallows so I have to try these homemade graham crackers. Thanks for sharing!
These look lovely! I bet they make the most perfect s’mores. :-)
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!!
Graham crackers are my FAVORITE!!!! Would light brown sugar work instead of dark? ( I don’t have any dark right now…)
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!
These look amazing! So much better than store bought
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…
Yummm! I’ll be making these soon! Where did you get that great cookie cutter?
Hi SueAnn, They are a set of Ateco square cutters (also available in rounds), and you can get them on Amazon: http://www.amazon.com/gp/product/B001V5Y2YI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001V5Y2YI&linkCode=as2&tag=broeyebak-20&l=as2&o=1&a=B001V5Y2YI
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!).
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!
Haha, I know, I usually am not a fan, but I just have to have it for my s’mores!
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… :)
Hi Dana, I love them! They are a set from Ateco (you can also get them in circles, which I have, too): http://www.amazon.com/gp/product/B001V5Y2YI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001V5Y2YI&linkCode=as2&tag=broeyebak-20&l=as2&o=1&a=B001V5Y2YI
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.
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! :)
I just got those cutters and LOVE them! I got a set of square and a set of rounds. They are Ateco: http://www.amazon.com/gp/product/B001V5Y2YI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001V5Y2YI&linkCode=as2&tag=broeyebak-20&l=as2&o=1&a=B001V5Y2YI
These look fabulous!
Hmmm…My favorite way to eat graham crackers is to grind them up to use in a cheesecake crust. Looks good!
Twill be making these. And I loved your word: smoosh.
Homemade graham crackers are the best! We make them every Christmas and give them as gifts…with a S’mores pack:) So fun!
Love the square cookie cutter. It´s perfect!
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!!
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
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 ;-)
oh my gosh those look outrageous! all you need now is a campfire:)
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!
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!
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!
I love that your making everything homemade. Please pass your recipes.
oh these look very nice, I hope you add a lot of butter to them and make a cheesecake soon! :)
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/
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! ;-)
I love homemade versions of packaged foods! They usually taste so much better!
So fun! I’m actually making homemade graham crackers this week too. :) Cheers to homemade!!
I never even knew graham flour existed until now, you really do learn something new everyday!
I love the idea of making homemade versions of packaged favorites. These look wonderful.
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.
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
Oooh, I love chocolate-covered graham crackers. Love the festive spin you put on them!
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 :)
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!!
The smore looks so good!!!!
Yes, It seems like 100% pure & natural cookies :)
I love making homemade graham crackers!
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!
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 :)
I’m in France too. What is graham flour in French?
Love the idea of making these at home!
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?
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.
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!
you can use potato flour for a great substituent it makes them sooo delicious
These turned out very nicely using vegan margarine. I can’t get graham crackers where I live, but I had some Bob’s graham flour from the US. Subbing potato flour (starch) which is a terrible idea. It has no gluten and the crackers would be nothing like graham crackers.
Is Bob’s Red Mill Flour graham cracker gluten free?
No, it’s not. It is made from hard red wheat, and wheat has gluten.
I know this post is really old but I just ran across it looking for a recipe for graham crackers for a friend in Ireland who needs them for a recipe but can’t get them there. I just want to say that coarse wholemeal flour is very close to the texture and flavor of graham flour and is a good substitute.
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!
I totally love homemade graham crackers – they’re so buttery and delicious! Yours look perfect!