5 from 1,119 votes
Graham Cracker
This Graham Cracker recipe produces a soft yet sturdy cracker with a hint of cinnamon and honey sweetness. Using whole wheat flour gives it a wholesome texture. The dough is chilled before rolling and baking to maintain shape, resulting in golden baked crackers ideal for snacking or use in desserts.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
24
crackers
Calories:
115 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 2 cups whole wheat flour plus more for dusting (see note 1
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons butter softened
- 1 cup light brown sugar packed
- 3 tablespoons milk whole
- 1/3 cup honey
- 2 teaspoons vanilla extract
Instructions
To make the dough:
- In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric hand mixer, cream butter and sugar together.
- Increase speed to medium and beat until light and fluffy, about 3 minutes. Reduce speed to low and add flour mixture until incorporated well and a soft dough forms, about 2 minutes.
- Add the milk, honey, and vanilla extract. Mix until incorporated. The dough should be sticky and soft.
- Divide the dough in two discs and wrap both in plastic and chill for at least one hour.
Cup of Yum
To roll and bake the dough:
- Adjust oven rack to the middle position and preheat oven to 350 degrees. Generously flour your counter or a piece of parchment paper and place one ball of dough in the center.
- Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin, about 1/8-inch thick. Slide the parchment paper onto a baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alike, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick. Otherwise, leave the dough uncut.
- Bake until crackers and firm and darkened, about 10-12 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets.
- The graham crackers can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
Notes
- Do not substitute stone ground or white whole wheat flour to maintain proper texture.
- Store crackers in an airtight container for up to 3 weeks at room temperature.
- For longer storage, freeze crackers for up to 3 months.
- This recipe yields about 24 crackers, suitable for snacks or desserts.
Nutrition Information
Serving
1 cracker
Calories
115kcal
(6%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
9mg
(3%)
Sodium
124mg
(5%)
Potassium
56mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
106IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
15mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24 crackers
Amount Per Serving
Calories 115
% Daily Value*
| Serving | 1 cracker | |
| Calories | 115kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 124mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.