Both slightly crisp and slightly soft, these homemade honey graham crackers are absolutely 100% tastier than what you can purchase at the store.
Graham crackers were a staple in my house growing up, and still are now that I’m an adult. I just can’t give them up. Just last week I introduced my three year-old to one of my favorite childhood snacks— graham crackers dipped in milk. It was just as delicious as I remember! And I think I’ve got the next generation hooked too.
Possibly the only thing that could make the snack more fabulous? Homemade graham crackers, of course!
The recipe for these graham crackers comes from the new Simply Scratch: 120 Wholesome Homemade Recipes Made Easy cookbook. The cookbook comes my friend Laurie, author of the blog Simply Scratch. I was so excited to get my hands on this cookbook, and got even more excited as I flipped through the pages.
It’s filled with so many fabulous recipes, like from scratch basics like ketchup and taco seasoning, and other completely original dishes and desserts, like the ultimate steak and mushroom sandwiches and fudgy toffee brownies. YUM. How am I supposed to decide what to make first?
I settled on these graham crackers and I’m so pleased with how they turned out. Everyone in my family gave them a huge thumbs up! They were pretty easy and fuss-free and definitely worth the effort. Sort of in between a cracker and a cookie I thought these honey grahams were delicious. And the perfect alternative to the processed stuff you find at the store.
Thanks for the recipe, Laurie!
Honey Graham Crackers
- 1 ½ cups whole wheat flour (170 grams)
- 1 ½ cups all-purpose flour (180 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon coarse salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup unsalted butter , at room temperature (113 grams)
- ⅓ cup packed light or dark brown sugar (70 grams)
- ⅓ cup honey (112 grams)
- 1 teaspoon vanilla extract
- ½ cup heavy cream (125 ml)
- Coarse sugar , for sprinkling (optional)
- In a bowl combine the whole wheat flour, all-purpose flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, honey and vanilla until pale and creamy, scraping down the bowl as needed.
- Add the flour mixture in 4 additions, alternating with the heavy cream. Scrape down the bowl between each addition.
- Divide the dough in two and shape into 2 rectangular disks. Cover with plastic wrap and chill for at least 2 hour and up to several days.
- When ready to bake, preheat oven to 350°F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll one disk of dough out at a time into a rectangle about 1/8-inch thick. Use a sharp knife or pastry wheel to cut the dough into roughly 3-inch squares. You may want to use a ruler (I did).
- Place the squares onto the prepared sheet pan 1/4 inch apart. Sprinkle with coarse sugar, if using.
- Bake until edges just begin to turn brown, about 12 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Graham crackers can be stored in an airtight container at room temperature for up to 1-2 weeks.
Disclosure: I received a free copy of the Simply Scratch cookbook, but was not compensated for this post or review. All opinions are always 100% my own.