Easy, clean ingredients, and so so delicious. Graham crackers were a daily part of my and my siblings lives growing up so I knew I wanted to create a recipe for them with clean ingredients for my kids to enjoy. These are a weekly staple for us!
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Graham crackers are one of the most nostalgic snacks that (in my humble opinion) are so much better homemade with clean ingredients. It’s still got that buttery, honey, sweet flavor with none of the junk.
The dough comes together super quick with minimal effort and after a short rest in the fridge, baking is a breeze! Just follow a few simple steps and you’ll be snacking on these amazing graham crackers in no time.
Let’s talk ingredients.
Nothing super fancy in this recipe just some simple pantry staples. Whole wheat flour is a must here. You won’t want to skip out on this – it gives it that classic nutty flavor you’d miss out on if you don’t use it.
The cinnamon is optional but I think it adds an extra depth to the crackers so I add in a tablespoon!
You can top these with cinnamon and sugar before they bake if you’re feeling adventurous but they’re super delicious as is!
Instructions
- Add dry ingredients to a bowl – I used a stand mixer for this but it’s definitely not a must, they’re very easy to mix by hand.
- Add in the wet ingredients – honey, butter, vanilla – and mix on low/medium until a dough forms.
- Split the dough in half and make a small square out of each portion and wrap in plastic wrap. Set in fridge for at least 1 hour.
- On a lightly floured piece of parchment paper turn out the dough and flour the top. Set another piece of parchment on top and roll out as evenly as you can until its around 2-3mm thick. You want to get it as thin as you can here. if the crackers are rolled too thick they won’t set with that snap, they’ll be more like cookies.
- Set the parchment paper with the dough on a sheet pan and cut squares with a pastry wheel or pizza cutter into your desired sizes. Dock the dough with a fork to keep it from puffing up.
- Cover and set in fridge while your oven preheats to 350.
- Bake them at 350 for about 15 minutes or until the crackers are nice a golden brown. The baking time can vary depending on how thin you’ve rolled the dough so be sure to check in on it at around 10 minutes and turn the pan if needed. Allow more time if the crackers aren’t browned by 15 minutes.
- Take them out of the oven – and here I like to run a knife through the lines that I created before baking just to fully ensure the crackers will break apart well.
- Allow them to cool completely and break them apart. If the crackers seem soft (sometimes the middle can be thicker and those crackers can be soft) – put the soft crackers back in the oven for a few minutes to finish them off. Once they cool again they should be good to go!
- Store in an airtight container at room temp and enjoy! 🙂
Equipment I Use
Let’s get to the recipe!
Best Graham Crackers
Ingredients
- 1 ½ cups whole wheat flour 200g
- 1 cup all purpose flour 125g
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 2/3 cup brown sugar 150g
- 1 ½ sticks unsalted room temp butter ¾ cup or 170g
- ½ cup honey 170g
- 1 tsp vanilla extract
Instructions
- Add dry ingredients into the bowl of a stand mixer. Add in sugar, butter, honey, and vanilla and mix on low until just combined into a nice dough.
- Split the dough in half and create disks in the shape of squares and wrap in plastic wrap.
- Refrigerate for at least 1 hour. Or freeze for up to a month.
- Roll out each piece of dough between two sheets of parchment paper using flour when needed. Roll it into a rectangle until it's around 2-3mm thick. Try to get it as evenly rolled as you can as this affects baking.
- Using a pastry wheel or pizza cutter, create squares or rectangles in your desired sizes. Dock the dough with a fork all over.
- Set in fridge or freezer while oven preheats to 350℉.
- Bake at 350℉ for 15 minutes or until nicely brown all over. Keep an eye on it as baking time varies depending on thickness of the dough. After baking, while the dough is still soft, take a knife and run through the lines you created to ensure the crackers break apart well.
- Let cool completely and then break apart the crackers. Enjoy!
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