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!).

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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: 20 (3-inch) crackers
Prep Time: 1 hour
Cook Time: 15 minutes
Resting time: 2 hours
Total Time: 3 hours 15 minutes
A copycat recipe for the famous crackers
4.43 (28 ratings)
Print Pin Rate

Ingredients

  • 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

Instructions 

  • 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.

Notes

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.
Nutritional values are based on one serving
Calories: 182kcal, Carbohydrates: 23g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 116mg, Potassium: 22mg, Fiber: 1g, Sugar: 9g, Vitamin A: 285IU, Calcium: 10mg, Iron: 0.8mg

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Author: Michelle Lettrich
Course: Snack
Cuisine: American