I love these homemade graham crackers! They're surprisingly easy to make and free from artificial flavors and preservatives. After struggling to find store-bought options that fit my standards, I decided to take matters into my own hands. Now, I enjoy delicious, wholesome graham crackers perfect for snacking or as a base for desserts like cheesecakes. Plus, they're a great school snack.

Homemade Graham Crackers

Full Recipe in Details

Indulge in the warmth of homemade graham crackers, crafted with high-quality whole wheat flour, pure honey, and rich butter. Brown sugar adds a hint of caramel sweetness, balanced by cinnamon and vanilla extract. Perfect for school snacks or dessert bases, these wholesome crackers showcase the beauty of simple, natural ingredients.

STARTING GUIDE
  • Cuisine: Asian
  • Prep Time: 30 mins
  • Cooking Time: 10-12 mins
  • Total Time: 30-32 mins
  • Calories (AI Generated): 80
  • Fat (AI Generated): 3g
  • Carbs (AI Generated): 15g
  • Protein (AI Generated): 3g
INGREDIENTS
  • 2 cups organic whole wheat flour (plus more for dusting)
  • 1 teaspoon ground Ceylon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 7 tablespoons softened Maple Hills Grassfed unsalted butter
  • 3 tablespoons light brown sugar
  • 3 tablespoons whole organic milk (Vitamin D free)
  • 1/3 cup raw USA honey
  • 2 teaspoons vanilla extract
GUIDE / INSTRUCTIONS

Step 1 Make the Dough

  • Whisk flour, cinnamon, baking soda and salt in a medium bowl. Set aside.
  • Cream butter and sugar using a stand mixer or electric hand mixer.
  • Beat until light and fluffy (3 minutes).
  • Add flour mixture; mix until incorporated (2 minutes).
  • Add milk, honey and vanilla extract, mix until sticky dough forms.
  • Divide dough into two discs; wrap and chill for 1 hour.

Step 2 Roll and Bake

  • Preheat oven to 350°F (175°C). Flour counter or parchment paper.
  • Roll chilled dough to 15x11 inches and sprinkle with flour.
  • Score into 12 rectangles, mine looks random.
  • Bake 10-12 minutes or until firm and darkened.
  • Cool on baking sheets.

 

NOTES

For crispy crackers, bake 2-3 minutes longer, but careful might burn. Store in airtight container up to 3 weeks.

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