These Homemade Graham Crackers are SO good, that you'll never want to eat the boxed version again!
Don’t you just hate it when you’re unpacking your groceries and realize that you’ve forgotten the one item that you went to the store for? Somehow, you end up spending five times the amount of the intended purchase and you come home with everything BUT that one item - in this case Graham Crackers for s’mores. AARRRGH! It’s kick-yourself-and-bang-your-head-against-the-wall annoying!
But baking calms and soothes me, so to get back into the happy zone, I figured it would take me less active time to make these Homemade Graham Crackers, than deal with the frustration of heading back. This was even quicker than I had anticipated - 10 minutes for the dough, 2 minutes to roll it out, and 15 minutes baking time. Full disclosure, the dough requires an hour resting time, but I skipped that the first time and still had a delicious result.
These were crazy good, and I can tell you, that I will never be adding Graham Crackers to my shopping list again - there’s no going back! Make these for your next s’mores night and you’ll never go back either! xoxo Kirsty
Ingredients for about 30 square crackers
2 cups (260g) whole wheat flour
3/4cup (110g) light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon kosher salt
7 tablespoons (100g) unsalted butter, at room temperature
1/4 cup (85g) honey
3 tablespoons (45ml) milk
1 teaspoon vanilla extract
In a large bowl, combine the whole wheat flour, brown sugar, baking soda, cinnamon and salt. Add the butter to the bowl and rub it through the flour with your fingertips until it looks, and feels, like wet sand.
In a separate bowl, combine the honey, milk, and vanilla extract, then add it to the flour mixture and mix with your hands until it forms a cohesive dough. Cover the bowl and chill for for at least 1 hour*.
When you’re ready to bake, preheat the oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
Divide the dough in half. Roll out one half of the dough on a lightly floured surface using a lightly floured rolling pin. Aim to get it as thin as possible (3/8-inch / 9mm) and cut it into 2-inch (5cm) squares using a long knife or pizza cutter. Transfer the crackers to a baking tray. If you place them next to each other, they will fuse together allowing you to break them along the lines, giving you that authentic Graham Cracker edge. Use a fork to prick holes on the surface. Repeat with the other half of the dough.
Bake the cookies for 12 minutes, and then turn off the oven and leave them in for another 5 minutes to ensure a crunchy cracker. If you prefer your cookies on the softer side, bake them for 10-12 minutes and remove them from the oven. Leave to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Repeat with the other half of the dough.
These keep well in an airtight container for 5 days. Enjoy for s’mores, crumble them on desserts or eat them just as they are, with a cup of tea!
*NOTE - The first time I made these, I only let it rest for 10 minutes, and they still tasted great! They looked a little bumpy which was a result of not letting the dough rest. However, if you’re short for time, it’s perfectly ok to give it a shorter rest. Resting the dough will make a smoother cookie like the ones pictured.