Homemade Graham Crackers
Homemade graham crackers are so easy to make and taste way better than store bought. Perfect for making s'mores or crushing for pie crusts.
Equipment
- Mixing bowl
- Pastry blender
- Pizza cutter or knife
- Fork
- Parchment Paper
- Baking sheets
Ingredients
- 1½ cups whole wheat flour
- ½ cup all purpose flour
- ½ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon cinnamon optional
- ½ teaspoon salt
- 3 tablespoons butter
- 3 tablespoons oil vegetable or canola
- ⅓ cup honey
- 2-3 tablespoons milk
Instructions
- In a large bowl combine whole wheat flour, all purpose flour, sugar, baking soda, cinnamon (if using) and salt,
- Using a pastry blender, 2 knives or even your fingers, cut the butter and oil into the dry mixture. It should resemble coarse oats and not have any large chunks of butter remaining.
- Add honey and just enough milk to form a pliable dough. Divide in half and wrap each piece in plastic. Refrigerate for 30 minutes.
- Preheat oven to 350℉/177℃. On a piece of parchment paper cut to the size of your baking sheet, roll dough into a ⅛ inch thick rectangle. (Cover other half of dough in plastic and keep refrigerated while working with first half.) Trim the edges of the rectangle with a pizza cutter. Bake these scraps along with the crackers to snack on or crush into crumbs. Score the rectangle into as many crackers as you'd like but do not separate. Prick crackers with a fork to create holes.
- Bake for 8-10 minutes on the middle rack. Crackers will puff and should barely spring back when lightly pressed. While still hot from the oven, cut through the score marks again to separate crackers. Cool 3-5 minutes on baking sheets before transferring onto wire racks to cool completely. Store graham crackers in an airtight container for up to 1 month.
Notes
You can use an additional 3 tablespoons of butter if you prefer not to use oil. Alternately, you can use additional oil if you do not want to use butter.
When scoring the graham crackers before baking, you can make an additional score to divide each cracker in half. Do not score these areas again when they come out of the oven. The line remaining will break perfectly when snapped in half.
You may need more or less milk when binding the dough. It all depends on the hydration level of your flour.
Baking times may vary from oven to oven. Watch carefully at the 7 minute mark to prevent over baking.