Homemade Honey Graham Crackers
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
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Your grahams look perfect. Sounds like a great cookbook.
So fun!! And they look perfect!!
Annalise!!!!!! These grahams look absolutely beautiful! Growing up my sisters and I would smear graham crackers with peanut butter and then sprinkle them with milk chocolate chips and I’ve just recently passed that tradition on to my girls. They’re SO good!
Thank you so very much for taking the time out of your busy schedule to make and share a recipe, it really means the world to me! XoXo!
Of course! Your book is awesome, and I seriously keep using it for all sorts of great basic things like ranch dressing and taco seasoning. Good job, Laurie!
I’ve always loved graham crackers and I’ve always wanted to try making my own too. This recipe looks perfect!
I’m a total food history nerd so I’d really like to try making them with graham flour like they used to be made back in the day. I think Bob’s Red Mill makes it.
I want to try a recipe with graham flour as well. If you find a good recipe, please let me know!
Did you end up making these with graham flour? I’m very curious how they turned out. I bought Bob’s graham flour to make digestive biscuits but haven’t done it yet. Perhaps I should use it to make these crackers. Thanks!
I’ve already tried these and they are sooo good. As a bonus my kitchen smelled wonderfully like nutmeg for a day.. Oh and I made a cheesecake with them and it was perfect.. I guess what I want to say is that i love your blog and everything I tried came out great… Keep up the good work 🙂
Yay! So happy to hear you loved them too. And I’ll have to make another batch to use as a graham cracker crust, sounds delicious. Mine got gobbled up too fast.
I am making these now, but after everything is incorporated the dough still looks more like cookie batter. There’s no way this could even be formed onto clear wrap for refrigerating. Should I add more flour until it is more dough like? Not sure if I should use regular or whole wheat for this. I followed the recipe exactly so I’m not sure what happened 🙁 any help would be appreciated!
Well I added just a tad more and it ended up coming to the right consistency fairly quickly! Chilling now, will let you know how they turn out when I bake them!
How did you score the center of each square and dock with a fork?
This is the best cracker I have ever tasted! Goodbye Nabisco! I like to roll them more thinly than the recipe but the thicker version is also great. I like to play with the spices adding cardamom, cloves and ginger. They come out consistently flaky and light as long as I chill the dough overnight.
Hi Annalise,
Lovely recipe and pictures by the way, can’t wait to try it! I was wondering if it’s possible to use only all purpose flour? Would the measurements still remain the same? Thank you.
Is it possible to only use all purpose flour? I have been trying to find whole wheat flour for weeks now, with no luck. Thank you!
All-purpose should work, though I haven’t tested it. A lot of the flavor of these crackers comes from the whole wheat flour so just know they won’t be at their best.
Have to get better at rolling even thickness but that is on me. Recipe was great!
I only have a bag of whole wheat pastry flour. Can I use that instead?
Sure! The dough may be a little softer to work with and you may need more flour when rolling it out.