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+ servings
Homemade graham crackers are a fun weekend project your kids will go nuts for, not to mention a delicious DIY!
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DIY Graham Crackers

Ingredients

For the crackers:

  • 2 cups plus 2 tbsp. all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup dark brown sugar lightly packed
  • 1 tsp. baking soda
  • 3/4 tsp. kosher or coarse sea salt
  • 7 tbsp. unsalted butter cut into 1-inch cubes and frozen
  • 1/3 cup mild honey
  • 5 tbsp. whole milk
  • 2 tbsp. vanilla extract

For the topping:

  • 1 1/2 tbsp. granulated sugar
  • 1/2 tsp. ground cinnamon

Instructions

  • To make the dough, combine the flours, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade. Pulse to incorporate. Add the butter cubes and continue pulsing in short bursts until the mixture resembles a coarse meal. (The dough can also be made in a stand mixer or by hand with a pastry cutter, just be sure to blend thoroughly to get the coarse meal texture.)
  • Combine the honey, milk, and vanilla extract in a small bowl or liquid measuring cup. Whisk carefully to blend. Add liquid ingredients to the food processor along with the flour mixture. Process until the dough just comes together; it will be very sticky and soft. Turn the dough out onto a large piece of plastic wrap, pat into a disc about 1 inch thick, wrap tightly, and chill until firm, at least 2 hours or overnight.
  • When you are ready to bake, whisk the sugar and cinnamon together in a small bowl and set aside. Line baking sheets with silicone mats or parchment paper. Remove the dough from the fridge, divide in half, and return the portion you are not working with to the fridge to stay cold. Generously flour a work surface and roll your portion of dough into a rectangle about 1/8 inch thick. The dough will still be sticky, so reflour it, the work surface, and rolling pin as needed. Cut into desired shapes using cookie cutters or a pastry wheel, and transfer cut crackers to the prepared baking sheets, spacing them 1-2 inches apart. Repeat with additional dough and scraps, being sure to keep what you are not currently using in the fridge.
  • Once the baking sheets are full, transfer them to the fridge or freezer so that the graham crackers can chill once again until firm, 30-45 minutes in the fridge or 15-20 minutes in the freezer.
  • Preheat the oven to 350 F. Once the crackers are chilled, decorate as desired. For a traditional look, you can use a knife to imprint a vertical line down the middle of each (just be careful not to cut through the dough), or use the blunt end of a wooden skewer to poke dotted patterns.
  • Bake for 15-18 minutes, rotating pans halfway through, until crackers are lightly browned and slightly firm to the touch. Immediately sprinkle with cinnamon-sugar mixture, and let the crackers cool briefly on the pans before transferring to a wire rack to cool completely. Store at room temperature in an airtight container.

Nutrition Estimate

Calories: 70kcal, Carbohydrates: 12g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 60mg, Potassium: 21mg, Sugar: 7g, Vitamin A: 55IU, Calcium: 8mg, Iron: 0.4mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!