Graham Cracker Recipe
Easy Homemade Graham Cracker Recipe – Crispy, honey-sweetened, & ready in 1 hour! Better than store-bought, perfect for s’mores, pie crusts, or snacking. Step-by-step guide for beginners
Equipment
- Large mixing bowl
- Medium bowl
- Pastry cutter or fork
- Measuring Cups & Spoons
- Rolling Pin
- Parchment paper or silicone mat
- Pizza cutter or sharp knife
- Baking sheets (2)
- Fork or skewer
- Wire cooling rack
Ingredients
- Whole wheat flour or graham flour
- All-purpose flour
- Brown sugar packed
- Ground cinnamon
- Baking soda
- Salt
- Unsalted butter cold and cubed
- Honey
- Milk dairy or plant-based
- Vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, cinnamon, baking soda, and salt.
- Ensure everything is evenly combined – this step is key for uniform flavor in your graham cracker recipe.
- Add the cold, cubed butter to the dry mixture.
- Use a pastry cutter, fork, or your fingers to work the butter in until the mixture resembles coarse crumbs, like pie dough.
- In a small bowl, stir together the honey, milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients.
- Stir with a wooden spoon until a dough forms – it should be slightly sticky but hold together. If too dry, add a teaspoon of milk; if too wet, add a sprinkle of flour.
- Divide the dough in half and form into discs.
- Wrap in plastic wrap and chill in the fridge for at least 30 minutes. This makes rolling easier and prevents spreading during baking.
- On a lightly floured surface, roll one disc to about 1/8-inch thickness.
- Use a pizza cutter or knife to cut into 2×3-inch rectangles (or fun shapes!).
- Prick each cracker with a fork to mimic the classic dotted look and prevent puffing.
- Transfer cut crackers to prepared baking sheets, spacing them 1 inch apart.
- Bake for 12-15 minutes, rotating sheets halfway, until edges are golden brown.
- Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. They’ll crisp up as they cool!
- Optional Topping: For extra sweetness, sprinkle with cinnamon sugar before baking.