Homemade Graham Crackers
Erica Lea on Sep 27th 2008
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:: Graham Crackers ::
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Adapted from King Arthur Flour
- 2 cups (8 ounces) Whole Wheat Pastry Flour
- 1/4 cup Sucanat
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup butter or coconut oil, melted
- 1/4 cup (3 ounces) honey
- 2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
- additional milk for glaze
- cinnamon-sugar (optional)
In a mixing bowl, combine whole wheat flour, sucanat, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add butter, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).
Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Alternately, you can use a pasta machine to roll out your crackers. This makes the whole process a lot easier.
Preheat your oven to 375°F. Cut dough into 3-inch squares, or use a cookie cutter to cut into any shape you please. Prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Store in an airtight container. Makes about 2 dozen graham crackers.
Filed in Baking, Crackers & Flatbreads, Snacks
mmm i just made these too - i made smores for my nieces a few weekends ago and did homemade grahams and marshmallows. they were amazing! your’s look beautiful - i love the idea of making them round!! so cute!!!
I keep wanting to try making the homemade grahams but
am a bit reserved. I am afraid of too much whole wheat taste.I like whole wheat but often times it is a little heavy.
Your photos really have me tempted to just jump in. Worse case scenario I would have to dip them in chocolate.
ive always wanted to do this!
Penny Wolf, I encourage you to give it a try! The whole wheat pastry flour in this recipe helps to keep it “light”. If you’re really worried, you could follow the original recipe, which calls for half whole wheat, half all purpose flour.
Click Here for the recipe
Dipping them in chocolate sounds yummy!
Can you fridge the dough overnight?
Is Graham flour an acceptable substitute?
I’m looking forward to trying these!
Jenny: I have never attempted to put the dough in the fridge. It should be okay - you could sure give it a try!
If you choose to use Graham flour, I would suggest substituting half or a quarter of the flour with AP flour. Otherwise, the crackers might be a tad tough.
Hope this helps!