Homemade Graham Crackers on a blue paper napkin.
Homemade Graham Crackers
Prep Time
5 mins
Cook Time
15 mins
Chilling
30 mins
 

Homemade Graham Crackers. Use these to make S'mores, enjoy them plain or dipped in chocolate.

Course: Dessert
Cuisine: American
Keyword: graham crackers, homemade graham crackers, whole grain baking
Servings: 30
Hanielas.com: Hani Bacova
Ingredients
  • 1 3/4 cup whole wheat pastry flour (237grams)
  • 1/3 cup all purpose flour (45grams)
  • 1/3 cup brown sugar, packed (75grams)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 8 tbsp unsalted butter chilled, cut into cubes (115grams)
  • 2 tbsp milk
  • 1 tbsp freshly squeezed orange juice
  • 1/4 cup honey (65grams)
  • 1 tsp vanilla extract
Instructions
  1. In a medium bowl (or use a food processor)combine Whole wheat pastry flour ( 1 3/4cup), All purpose flour (1/3cup), brown sugar (1/3 cup, packed), baking powder (3/4tsp), baking soda (1/2tsp), cinnamon (1tsand salt (1/2tsp).
  2. Add chilled butter(8tbsp/1stick) and work the dough with your hands until it resembles cornmeal, set aside.
  3. In a small bowl combine together milk (2tbsp), orange juice (1tbsp), honey (1/4cup), Vanilla extract (1tsp).

  4. Pour all the wet ingredients into the dry ingredients and stir all ingredients together with a wooden spoon then using your hands form the dough into ball, make a disk, wrap it in a plastic wrap and chill for 30 minutes.
  5. You can also make the dough in the food processor if you have one.Follow the same instructions, don’t over process.
  6. Roll the dougg out between 2 pieces of parchment paper or use a Dough EZ Rolling System. Dust the work surface lightly with flour. It's okay to roll it out thinly about 1/8 inch or even less is fine.
  7. Either cut out shapes or use a ruler and divide rolled dough into even pieces. Cut straight lines with a pastry wheel.
  8. Transfer cookies onto a baking sheet lined with parchment. Cookies don't spread much, it's okay to space them out closely.
  9. Use a fork to poke holes into the cookies. Or if you have a small decorating comb like I have use it instead of the fork. It's much faster and easier.
  10. Re-roll scraps.
  11. Bake at 350F for 12 -14 minutes, or until golden brown, watch carefully so they don’t burn. Thicker cookies need more baking time, thinned cookie will be done faster.

  12. Let the cookies cool completely.
Recipe Notes

If desired melt about 1/2 cup Chocolate in a pan over simmering water, let melted chocolate cool slightly and then fill a small ziploc bag. Cut a small opening on the bag and drizzle some chocolate on the top of the cookies, let harden.