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!).
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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
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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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
http://www.lifeisaparty.ca/2012/gourmet-smores/
thanks so much for a great recipe!
Dannyelle.
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
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.