Graham Cracker Recipe

These homemade graham crackers are easy to make and taste so much better than store bought. They're perfect for afternoon snacks and school lunch boxes!

📝 Ingredients

• 2 1/4 cups white whole wheat flour (or regular whole wheat flour)
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 6 tablespoons cold unsalted butter (cut into cubes)
• 1/4 cup plus 1 tablespoon cold milk
• 1/4 cup honey

👨‍🍳 Instructions

1. 1Preheat oven to 350° F.
2. 2Place the white whole wheat flour, brown sugar, baking powder, salt, cinnamon and cloves in the bowl of a food processor. Pulse to mix. (See note for how to make the dough without a food processor.)
3. 3Add the butter cubes to the food processor and pulse 10 times to cut in the butter. The largest butter pieces should be the size of small peas.
4. 4Add the milk and honey to the food processor. Pulse until the dough comes together.
5. 5Remove the dough from the food processor and cut it into two equal parts.
6. 6Shape each half of the dough into a ball and then flatten it a bit, shaping it into a square. Using a floured rolling pin, roll the dough out on a lightly floured piece of parchment paper or silicone baking mat until it is 3/16 of an inch thick. You want the rolled out dough to be in the shape of a square or rectangle as best you can. If desired you can cut off the uneven edges of dough and then re-roll them.
7. 7Use a pastry/ravioli wheel, pizza cutter or knife to cut the dough into graham cracker shapes. Do not separate the crackers until after baking.
8. 8Using a fork, gently prick each cracker a few times. Keeping the crackers on the parchment paper or baking mat, carefully transfer them to a baking sheet.
9. 9Bake crackers for 12 to 15 minutes, until lightly browned on the edges. If baking two pans of crackers at once, rotate the pans from top to bottom halfway through the baking time.
10. 10Let crackers cool on the baking sheet and then separate the individual crackers.