Go Back
+ servings

Homemade Graham Crackers

These little cookies are crunchy, buttery, sweet and satisfying. They don't even compare to store bought!
0 from 0 votes
Print Pin
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip cookie, cinnamon, cracker, graham cracker, honey
Prep Time: 15 minutes
Cook Time: 14 minutes
Freezing Time: 30 minutes
Total Time: 59 minutes
Servings: 20 crackers
Author: Rachel Alexandra

Equipment

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

Ingredients 

  • 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 sugar
  • 1 Tbsp molasses
  • 2 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.
Tried this recipe?Tag your photo with @roots_and_rosemary