Homemade Graham Cracker Recipe

Store-bought graham crackers will never be the same after you try these homemade Honey Grahams.

48 wafers

Prep Time 10

Cook Time 15

Total Time 25

Sift together 1¼ cup unbleached all-purpose flour, 1 cup whole wheat flour, and ½ teaspoon ground cinnamon, if using, ½ teaspoon baking soda and ½ teaspoon salt.

Beat until combined: ¾ cup unsalted butter, chilled, ⅓ cup lightly packed light brown sugarand 3 tablespoons granulated sugar together. Add 2 tablespoons honey, 1 large egg and 1 teaspoon vanilla extract and continue to mix.

Add dry ingredients in three batches, mixing just until ingredients are combined and come together in a ball.

Divide dough into 3 equal portions. Place each dough ball inside of lightly floured gallon-sized zippered plastic bag. If dough is very soft, refrigerate for 15-30 minutes.

Remove from refrigerator and use a rolling pin to roll dough out inside plastic bag until evenly distributed and the same thickness everywhere. If wrinkles develop, use your hand to smooth out bag.
Roll the dough evenly within the plastic bags using a rolling pin. Smooth any wrinkles with your hand. Freeze the bags until the dough hardens. (Dough can be frozen for several weeks.)

When ready to bake, use scissors to barely trim edges from 3 sides of the bag. Carefully pull plastic from one side (the ugliest side). Place ugly side down on parchment paper or a silicone mat. Peel other side of plastic from dough.
Use a large knife or pizza cutter to make 16 equally sized squares. Make 4 holes in each wafer with a wooden k-bob skewer. Sprinkle with sparkling or sanding sugar. If making cinnamon grahams, add a bit of cinnamon to granulated sugar and sprinkle crackers.

Bake at 350˚F (170˚C) for 13 minutes.
Remove from the oven and re-cut the squares in the same place as previously cut.

For Chocolate Grahams: Replace ½ cup of flour with ½ cup of Dutch-processed cocoa powder.
Storage: Freeze the dough for up to several weeks or store baked crackers in an airtight container.