This easy Homemade Graham Crackers by Turkuaz Kitchen recipe is perfect for snacking, baking, or making the best s’mores! Lightly sweetened with honey and brown sugar, these crisp and crunchy crackers have a warm hint of cinnamon. Enjoy them on their own, pair with chocolate and marshmallows, or crush them for a delicious pie crust! Simple ingredients, amazing flavor!
Ingredients Needed:
- 2 ¼ cups (295g) whole wheat flour
- 1 tsp ground cinnamon (or ½ tsp for a milder flavor)
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 7 tbsp (100g) unsalted butter, room temperature
- ¾ cup (150g) light brown sugar (reduce by 2 tbsp for a less sweet cracker)
- ¼ cup (60ml) whole milk
- ¼ cup (80g) honey
- 1 tbsp (15ml) vanilla extract
How To Make Homemade Graham Crackers:
- Prepare the dry ingredients: In a medium bowl, whisk together whole wheat flour, cinnamon, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a separate bowl or the base of a stand mixer, add butter and sugar. Beat together until light and creamy.
- Combine the dough: Add the dry ingredients to the butter mixture and mix until the texture becomes sandy and crumbly. Add milk, honey, and vanilla extract, then knead with your hands or a paddle attachment until fully combined. The dough should be soft and pliable.
- Shape and chill the dough: Divide the dough into two equal pieces. Place each on a large sheet of plastic wrap and press into a 6 x 8-inch (15 x 20cm) rectangle. Wrap tightly and refrigerate for 1 to 1 ½ hours.
- Preheat the oven: Set the oven to 350°F (175°C).
- Roll out the dough: Lightly flour a large piece of parchment paper. Remove the first piece of dough from the fridge and place it on the parchment. Flour the top and roll into a 16-inch (40cm) long rectangle. Turn the dough and roll until it is 11 inches (28cm) wide. Roll evenly to keep the crackers crisp.
- Score and poke holes: Use a ruler to indent a line down the middle lengthwise, then add five crosswise lines to create 2 ½ x 5-inch (6 x 13cm) crackers. Indent the edges for straight lines. Poke 10-12 holes in each cracker with a fork.
- Bake the crackers: Transfer the parchment to a baking sheet and bake for 10-12 minutes.
- Repeat with the second batch: While the first batch bakes, repeat the rolling, scoring, and poking process with the second piece of dough.
- Cut and cool: Once the first batch is done, transfer the parchment to a work surface. Use a pizza cutter or sharp knife to cut along the indented lines. Let cool for 10 minutes, then transfer to a wire rack to cool completely for 1 to 1 ½ hours until crisp.
- Bake the second batch: Place the second set of crackers on the baking sheet and repeat the baking and cutting process.
Recipe Tips:
- Chill the dough properly: Refrigerate the dough for at least 1 hour before rolling. This helps it firm up, making it easier to handle and ensuring crisp crackers.
- Roll the dough thinly and evenly: Aim for about ⅛ inch (3mm) thick. If the dough is too thick, the crackers will turn out soft instead of crispy.
- Score and poke holes before baking: Use a ruler to create straight lines and a fork to poke holes. This helps the crackers bake evenly and prevents them from puffing up.
- Don’t overbake: Bake just until the edges are lightly golden, about 10-12 minutes. They may seem soft at first but will harden as they cool.
- Cool completely before storing: Let the crackers cool for at least 1 hour on a wire rack to become fully crisp. Store in an airtight container to keep them crunchy.
How To Store:
- Refrigerate: Let the homemade graham crackers cool completely to room temperature. Then, store them in an airtight container at room temperature for up to 1 week. Refrigeration is not recommended as it can make them soft.
- Freeze: These crackers are best enjoyed fresh, but you can freeze them if needed. Place them in a sealed container or freezer bag, separating layers with parchment paper. Freeze for up to 2 months. To enjoy, let them thaw at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 cracker (20 servings)
- Calories: 130
- Total Fat: 4.5g
- Saturated Fat: 2.7g
- Cholesterol: 11mg
- Sodium: 4mg
- Potassium: 78mg
- Total Carbohydrate: 21.5g
- Dietary Fiber: 1.6g
- Sugars: 10.9g
- Protein: 2.1g
Try More Turkuaz Kitchen Recipes:
- Fudgy Brownie Recipe
- Plum Crumb Cake
- Dulce De Leche Ice Cream and Affogato
- Blueberry Galette With Toasted Coconut Ice Cream Recipe
Homemade Graham Crackers
Description
This easy Homemade Graham Crackers by Turkuaz Kitchen recipe is perfect for snacking, baking, or making the best s’mores! Lightly sweetened with honey and brown sugar, these crisp and crunchy crackers have a warm hint of cinnamon. Enjoy them on their own, pair with chocolate and marshmallows, or crush them for a delicious pie crust! Simple ingredients, amazing flavor!
Ingredients
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together whole wheat flour, cinnamon, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a separate bowl or the base of a stand mixer, add butter and sugar. Beat together until light and creamy.
- Combine the dough: Add the dry ingredients to the butter mixture and mix until the texture becomes sandy and crumbly. Add milk, honey, and vanilla extract, then knead with your hands or a paddle attachment until fully combined. The dough should be soft and pliable.
- Shape and chill the dough: Divide the dough into two equal pieces. Place each on a large sheet of plastic wrap and press into a 6 x 8-inch (15 x 20cm) rectangle. Wrap tightly and refrigerate for 1 to 1 ½ hours.
- Preheat the oven: Set the oven to 350°F (175°C).
- Roll out the dough: Lightly flour a large piece of parchment paper. Remove the first piece of dough from the fridge and place it on the parchment. Flour the top and roll into a 16-inch (40cm) long rectangle. Turn the dough and roll until it is 11 inches (28cm) wide. Roll evenly to keep the crackers crisp.
- Score and poke holes: Use a ruler to indent a line down the middle lengthwise, then add five crosswise lines to create 2 ½ x 5-inch (6 x 13cm) crackers. Indent the edges for straight lines. Poke 10-12 holes in each cracker with a fork.
- Bake the crackers: Transfer the parchment to a baking sheet and bake for 10-12 minutes.
- Repeat with the second batch: While the first batch bakes, repeat the rolling, scoring, and poking process with the second piece of dough.
- Cut and cool: Once the first batch is done, transfer the parchment to a work surface. Use a pizza cutter or sharp knife to cut along the indented lines. Let cool for 10 minutes, then transfer to a wire rack to cool completely for 1 to 1 ½ hours until crisp.
- Bake the second batch: Place the second set of crackers on the baking sheet and repeat the baking and cutting process.
Notes
- Chill the dough properly: Refrigerate the dough for at least 1 hour before rolling. This helps it firm up, making it easier to handle and ensuring crisp crackers.
- Roll the dough thinly and evenly: Aim for about ⅛ inch (3mm) thick. If the dough is too thick, the crackers will turn out soft instead of crispy.
- Score and poke holes before baking: Use a ruler to create straight lines and a fork to poke holes. This helps the crackers bake evenly and prevents them from puffing up.
- Don’t overbake: Bake just until the edges are lightly golden, about 10-12 minutes. They may seem soft at first but will harden as they cool.
- Cool completely before storing: Let the crackers cool for at least 1 hour on a wire rack to become fully crisp. Store in an airtight container to keep them crunchy.
Homemade Graham Crackers