Graham Crackers

I am going to share two recipes with you.  One recipe calls for ‘graham flour’ which gives a more authentic taste.  The other recipe comes pretty darn close but you can use all purpose flour.  I’ve used both depending on when I have graham flour on hand.  You can do a traditional rectangle shape, or let your kids go crazy with play-doh or cookie cutters.  The scrap dough can be rolled out again to make more crackers.  Expect the narrow and pointy edges and ends to brown or burn before the rest of the cracker – they will cook quicker than the rest.  My kids didn’t seem to care, so I let them use whatever cutters they wanted.

Ingredients “Authentic” Graham Crackers:

  • 2.5c graham flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4tb butter
  • 6tb brown sugar
  • 1 large egg
  • 1/4 c honey


  1. Preheat oven to 350F.
  2. Mix together flour, salt and baking soda in a small bowl.  Set aside.
  3. In a separate bowl, cream together the butter and brown sugar.  When the butter and sugar are creamed, add the egg, then honey.
  4. Add flour mixture to the butter mixture and mix together to form a stiff dough.  I like adding everything to the food processor at this point using the dough blade, or you can use your stand mixer or your hands.
  5. Roll dough out 1/8 in. thick, cut into rectangles or different shapes.  Lay on an ungreased cookie sheet and bake for about 9 minutes or until the crackers start to brown.  You may also bake these on parchment paper.

Ingredients for Recipe #2:

  • 2.5c all purpose flour
  • 1c brown sugar, lightly packed
  • 1tsp baking soda
  • 3/4 tsp salt
  • 7TB butter, cold and cut into small chunks
  • 1/3c honey
  • 5TB whole milk
  • 2TB pure vanilla extract


  1. Preheat oven to 350F
  2. Using a food processor or a pastry cutter, combine flour with butter, sugar, baking soda and salt.  Cut butter in until it resembles course meal.
  3. In a separate bowl, whisk honey, milk and extract.
  4. Combine wet ingredients with dry ingredients and mix until dough has formed and is still slightly sticky. Turn dough into a lightly floured bowl, cover with plastic wrap and chill for a minimum of about two hours.  Overnight is fine.
  5. Remove from fridge and cut in half. Keep one half in the fridge while you work the other half.  Roll dough on a lightly floured surface to about 1/8 in. thickness.  Flour as necessary as dough may still be sticky.
  6. Cut dough into desired shapes.  Squish your scraps back together and put them back in the fridge to be re-rolled after you work the second half of the dough.
  7. Lay cut cracker dough on a cookie sheet lined with parchment paper.  Once the sheet is full, bake for about 25 minutes or so, rotating the tray halfway through.  Check them a few minutes prior so they don’t overcook as all ovens differ a bit.  Bake until crackers are firm.

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