recipe

You can make dessert even s’more delicious with these homemade graham crackers.

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Advanced
time
  • 1 hour, plus cooling time
yield
  • Makes 24 crackers

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Prepare Ingredients

¾ cup (4⅛ ounces)
graham flour or whole-wheat flour
¼ cup (1¼ ounces)
all-purpose flour
¼ cup (1¾ ounces)
sugar
½ teaspoon
baking powder
¼ teaspoon
baking soda
¼ teaspoon
salt
⅛ teaspoon
ground cinnamon
4 tablespoons
unsalted butter, cut into ½-inch pieces and chilled
2 tablespoons
water
1 tablespoon
honey
½ teaspoon
vanilla extract

Gather Baking Equipment

Food processor
Rubber spatula
Bench scraper or chef’s knife
Plastic wrap
Parchment paper
Rolling pin
Ruler
Fork
2
rimmed baking sheets
Oven mitts
2
cooling racks
1
 

Adjust oven rack to middle position and heat oven to 375 degrees.

 
2
 
¾ cup (4⅛ ounces)
graham flour or whole-wheat flour
¼ cup (1¼ ounces)
all-purpose flour
¼ cup (1¾ ounces)
sugar
½ teaspoon
baking powder
¼ teaspoon
baking soda
¼ teaspoon
salt
⅛ teaspoon
ground cinnamon

Add graham flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon to food processor. Lock lid into place. Turn on processor and process until well combined, about 3 seconds. Stop food processor and remove lid.

 
3
 
4 tablespoons
unsalted butter, cut into ½-inch pieces and chilled

Sprinkle chilled butter over flour mixture and lock lid back into place. Turn on processor and process until mixture resembles coarse meal, about 15 seconds. Stop food processor and remove lid.

 
4
 
2 tablespoons
water
1 tablespoon
honey
½ teaspoon
vanilla extract

Add water, honey, and vanilla and lock lid back into place. Turn on processor and process until dough forms ball, 30 to 60 seconds. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).

 
5
 

Use rubber spatula to transfer dough to clean counter. Use bench scraper to divide dough into 2 even pieces. Wrap 1 piece of dough in plastic wrap and set aside.

 
6
 

Place remaining piece of dough in center of large piece of parchment paper. Place second large sheet of parchment on top of dough. Use rolling pin to roll and shape dough into graham crackers following photos, below.

2 up graham cracker shaping 1-2

Use rolling pin to roll dough into 8-inch square (about ⅛ inch thick), rolling dough between sheets of parchment paper.

While rolling dough, if square shape is uneven, remove top piece parchment. Use bench scraper to cut off edges, then patch and press dough scraps to fill in square.

2up graham cracker shaping 3-4

Place top piece of parchment back on top and continue rolling to finish reaching 8-inch square.

Remove top piece of parchment. Use bench scraper to cut off edges of dough to form tidy 7½-inch square.

2up graham cracker shaping 5-6

Use bench scraper to gently cut dough into nine 2½-inch squares (do not separate squares after cutting).

Prick each square several times with fork.

 
7
 

Slide dough (still on parchment) onto baking sheet. Place baking sheet in oven. Bake until graham crackers are golden brown, 8 to 12 minutes.

 
8
 

While first batch of graham crackers is baking, repeat rolling and shaping with remaining piece of dough and 2 more sheets of parchment to make 9 more graham crackers. Slide dough onto second baking sheet.

 
9
 

Use oven mitts to remove first baking sheet of crackers from oven (ask an adult for help) and place on cooling rack. Place second baking sheet in oven and bake until graham crackers are golden brown, 8 to 12 minutes. Use oven mitts to remove second baking sheet of crackers from oven and place on second cooling rack. Let crackers cool completely on baking sheets, about 30 minutes.

 
10
 

Use your hands to gently break graham crackers apart along lines. Serve. (Crackers can be stored at room temperature in airtight container for up to 2 weeks.)