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Homemade Graham Crackers

These little cookies are crunchy, buttery, sweet and satisfying. They don't even compare to store bought!
Prep Time15 mins
Cook Time14 mins
Freezing Time30 mins
Total Time59 mins
Servings: 20 crackers
Author: Rachel Alexandra

Equipment

  • Stand mixer with paddle attachment
  • Rolling Pin
  • Pastry wheel

Ingredients 

  • 2 cups whole wheat flour
  • ¾ tsp ground cinnamon
  • ½ tsp baking powder
  • ½ tsp Celtic sea salt
  • ¼ tsp baking soda
  • ½ cup salted butter softened
  • cup pure maple syrup
  • 1 Tbsp molasses
  • 1 Tbsp raw honey
  • tsp cinnamon extract

Instructions

  • In a medium bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugar, molasses, cinnamon extract, and honey.
  • Beat on medium speed until light and fluffy.
  • Remove bowl from stand mixer and gently fold the flour mixture into the wet ingredients.
  • When the dough comes together, knead it by hand to form it into a ball. Divide in half.
  • Take one half of the dough and place it between two sheets of parchment paper. Use a rolling pin to roll it out into a rectangle, ¼ inch thick.
  • Remove the top layer of parchment and use a pastry wheel to trim the edges of the rectangle and cut the sheet into crackers about 2x3½ inches.
  • Use a fork to poke each cracker twice. Do not separate the crackers yet. Set aside and repeat with the remaining dough.
  • Place the rolled out dough on a baking sheet. Stack the layers on parchment paper and freeze for 30 minutes.
  • Meanwhile, preheat the oven to 350°F.
  • When the 30 minutes is up, separate the sheets of dough and place on individual baking sheets. Bake for 12-14 minutes or until golden brown. Halfway through baking, rotate the pans and switch which oven racks they are on.
  • Remove from oven and let rest for 2-3 minutes before transferring to a cooling rack. When they are totally cool, break them along the cut lines to serve!

Notes

Recipe adapted from the Joy of Cooking cookbook.
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