Graham Crackers
Homemade graham crackers are a delightful treat that combines wholesome whole wheat flour with a touch of sweetness from honey and brown sugar. Perfectly crisp and subtly flavored with vanilla, these crackers are easy to make with simple pantry ingredients and take less than 30 minutes from start to finish. The buttery dough is rolled out, cut into classic rectangles, and pricked with fork holes for that iconic graham cracker look before baking to golden perfection. Enjoy them as a stand-alone snack, crumble them for pie crusts, or pair them with chocolate and marshmallows for the ultimate s’mores experience. This recipe yields 24 crackers and is perfect for a week’s worth of indulgent snacking or sharing with loved ones.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar, packed
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cut into small cubes
- 0.25 cups Honey
- 0.25 cups Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt until well combined.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse sand.
In a separate bowl, mix together the honey, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until a dough begins to form. Use your hands to gently knead the dough into a cohesive ball.
Divide the dough into two portions. On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.
Use a sharp knife or pastry wheel to cut the dough into rectangles (approximately 2 x 4 inches). Use a fork to prick small holes on the surface of each rectangle to mimic traditional graham crackers.
Transfer the rectangles to the prepared baking sheet, spacing them slightly apart. Repeat with the second portion of dough.
Bake the crackers for 10-12 minutes, or until the edges begin to turn golden brown. Rotate the baking sheets halfway through for even baking.
Remove the baking sheets from the oven and let the crackers cool completely on a wire rack. They will crisp up as they cool.
Store the graham crackers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 150.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
