Homemade Graham Crackers

Name: Homemade Graham Crackers
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 1 1/2 cups graham flour; 1/3 cup + 1 Tablespoon all-purpose flour; 1/3 cup packed brown sugar; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/8 teaspoon ground cinnamon; 6 tablespoons unsalted butter; 3-4 tablespoons molasses; 2 tablespoons whole milk; 1/2 teaspoon vanilla extract

User Reviews

5.0

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Course
Snacks
Cuisine
American

Homemade Graham Crackers

Jack Kelley

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Homemade Graham Crackers are easier to make at home than you'd think.

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Ingredients

1 1/2 cups graham flour or whole wheat flour
1/3 cup + 1 Tablespoon all-purpose flour 60 g
1/3 cup packed brown sugar 78 g
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
6 tablespoons unsalted butter cut into 1/4-inch cubes and chilled
3-4 tablespoons molasses
2 tablespoons whole milk
1/2 teaspoon vanilla extract

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Instructions

Add flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the cubed butter and pulse until the mixture has a cornmeal like texture.
Add the molasses, milk and vanilla extract to the food processor and pulse until the dough forms a ball, approximately 1 minute.
On plastic wrap, press the ball into a 1/2-inch thick disk, wrap in the plastic wrap, and chill in refrigerator for 30 minutes.
Preheat the oven to 350 degrees.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second piece of parchment paper. With a rolling pin, roll the dough out until it is 1/8-inch thick. Try your best to roll it into a rectangular shape.
Transfer the parchment paper with the rolled dough onto a large baking sheet. Gently peel away the top sheet of parchment paper and with a pasty cutter or pizza cutter, cut the dough, cut vertical cuts all the way across the dough every 2 inches and then again horizontal cuts all of the way across the dough every 2 inches, making 2-inch square pieces.
Using a fork, poke 3 rows of holes in each cracker. Leave the crackers on the parchment paper on the pan and bake on the middle rack of the oven for 20 - 25 minutes or until the edges just start to darken.
Remove pan from the oven, set the parchment paper with the crackers on a cooling rack and allow them to cool completely. Once completely cool, you can break them into individual crackers. Store in an airtight container for up to 2 weeks.