Homemade Graham Crackers
User Reviews
4.4
Homemade Graham Crackers
Description
The recipe combines standard flour and graham flour with baking soda and kosher salt for texture and leavening. Butter, dark brown sugar, and honey are beaten until creamy, then mixed with the dry ingredients to form a cohesive dough. After chilling, the dough is rolled out thinly to about 1/8 inch, then cut into 3-inch squares. These are spaced apart on baking sheets to allow even baking.
While baking at 350 degrees, the crackers develop a lightly crisp edge and a golden color, balancing sweetness from brown sugar and honey with the slightly nutty taste of graham flour. They have a firm texture suitable for dipping or snacking.
They pair well with cheeses, dips, or as a component in desserts requiring crumbly crackers. Sprinkling a cinnamon-sugar mixture before baking can add a spiced variation.
Ingredients
- 1½ cups all-purpose flour
- 1⅓ cups graham flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup butter at room temperature, unsalted
- ⅔ cup dark brown sugar
- 3 tablespoons honey
Instructions
- In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
- In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
- Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.
- Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.
Notes
- Sprinkle graham crackers with cinnamon sugar before baking for a spiced variation.
- These crackers can be used for snacking or as components in desserts such as pie crusts or s'mores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(3-inch) crackers
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 116mg | 5% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 285IU | 6% |
| Calcium | 10mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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