My 3 year old saw me taking these photos and asked “when are we going camping?” Crying laughing emoji face.
I don’t go camping. I understand that lots of people enjoy the great outdoors, pitching a tent and doing camping things. The closest I am willing to get to camping is a day at the beach (at a beach park, with a access to coffee, lounge chairs and an umbrella) Bugs. Putting up the tent. Making the Fire. Where do people pee? Did I mention the bugs? No thanks!
Anyway, graham crackers are’t just for camping and making s’mores. I love graham crackers with a little peanut butter or even Nutella. But also, pie crusts. Elevate that pie crust game with your own graham crackers! Just typing that sentence makes me want to whip up a Key Lime pie or Homemade Moon Pies. Baking. Game. Elevated.
It honestly never occurred to me to make graham crackers myself until I made BraveTart’s vanilla wafer recipe. Mind. Blown. Making a graham cracker from scratch is supremely satisfying. If you have any type of OCD, cutting the lines will annoy you, but you get to poke the hell out of the dough before you put it in the oven. This is a win/win in my book.
Notes about the recipe:
Parchment paper is your friend. In order to get a good cracker you need to roll the dough very thin. When you roll the dough on the parchment paper you eliminate the epic fail that is trying to move the dough from one place to the next. Trust me on this.
Lined parchment paper is next level. Before this recipe I never even noticed the lines. But listen, not having to break out the ruler to measure out the rectangles saved so much time. Yes, I do have a kitchen ruler, who doesn’t?
The original recipe has a 15 minute baking time. I found that my crackers needed 20-22 minutes to develop an even golden brown color. I didn’t know that so I was checking my oven in one minute intervals for 7 minutes. Face. Palm.
Homemade Graham Crackers
Homemade graham crackers made with whole wheat and touch of honey.
- ½ cup all purpose flour
- 1 ½ cups whole wheat flour
- ¾ cup powdered sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter
- 2 tbsp honey
- 2 tbsp cold milk
Preheat the oven to 325º F. Cut two sheets of parchment paper to fit two baking sheets.
Whisk together the flours, sugar, baking powder, salt and cinnamon. Cut the butter into the flour mixture with a pastry cutter, two forks or your hands until the texture is crumbly.
In a small bowl whisk together the milk and honey until the honey dissolves. Pour the milk and honey into the flour mixture and toss with a fork until a dough begins to develop.
Press and fold the dough in the bowl 10-12 times until it becomes smooth. Divide the dough in half.
Place one half of the dough on a sheet of parchment paper. Roll the dough (on top of the parchment) into a rectangle roughly 10x14. The dough will be very thin around 1/16 inch. Trim the edges to create an even rectangle.
Cut the dough into 16 rectangles using a pizza cutter. The crackers need bake together in one large sheet, so don’t separate the rectangles.
Use a fork to prick the dough evenly to prevent irregular puffing.
Slide the dough and parchment back on the baking sheet. Bake for 15-20 minutes, until they reach a golden brown color.
Cool completely on the baking sheet and then carefully break apart the rectangles.
Graham crackers should be stored tightly wrapped in wax paper.