My Recipe Box

Homemade Graham Crackers


Yields forty-five 2x2-inch crackers.

  • by from Fine Cooking
    Issue 105

These homemade graham crackers are the base of Yasmin Lozada-Hissom's Frozen Lemon Cream Cakes, but they're also a delicious snack in their own right. Or, layer them with Homemade Marshmallows and top-quality dark chocolate for the ultimate s'mores.

  • 5 oz. (1 cup) whole-wheat graham flour
  • 5 oz. (1 cup 2 Tbs.) all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground cinnamon
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
  • 3 Tbs. buttermilk
  • 3 Tbs. honey
  • 1-1/2 Tbs. unsulfured molasses
  • 1/2 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 350°F.

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.

nutrition information (per serving):
Size : per cracker, Calories (kcal): 50, Fat (kcal): 1.5, Fat Calories (g): 15, Saturated Fat (g): 1, Protein (g): 1, Monounsaturated Fat (g): 0, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 0, Sodium (g): 35, Cholesterol (g): 5, Fiber (g): 0,

Photo: Scott Phillips

I made these crackers to go with a white chocolate cheese ball, a combination of white chocolate & cream cheese rolled in toasted hazelnuts. A great pairing, especially with a glass of wine. Will make again.

Made these as part of a S'Mores dessert with brownies and homemade marshmallow cream I'm putting together. They tasted great. I love even store bought basic grahams. These were buttery with wonderful texture. Big difference! What isn't better homemade? I did not get the yield stated. When I rolled out the dough to the size of a half sheet pan (standard rimmed baking sheet) and baked I got about 20 full crackers. Maybe could have been a little thinner, but slightly thicker were good. There were some edges and incomplete crackers. I will crush those for topping. Rolling out the dough into a clean rectangle wasn't easy. The double parchment worked well. Need to try it again tomorrow and pre-shape the dough a bit from a ball into a rectangle. These are really good and its an easy recipe. A little more practice will make perfect. No comparison to store bought!

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