Why buy them when you can make your own graham crackers? Try out this graham cracker recipe – you’ll love it!
I don’t know about you, but boxed graham crackers just don’t taste like they used to. They are not as flaky as I remember as a kid and, quite frankly, bland. I started on a quest to make the best s’mores for summer and realized that the graham cracker needed to be perfected. What I found is that graham crackers are extremely easy to make and use ingredients that you probably already have on hand!
Don’t let the recipe scare you – it’s so simple to make. You can have your kids help you make them.
- 2 1/2 c all-purpose flour
- 1 c brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c butter (1 stick)
- 1/3 c honey
- 1/4 c milk
- 1 tbsp vanilla extract
- 3 tbsp sugar
- 1 tsp cinnamon
In the bowl of an electric mixer fitted with the paddle attachment combine flour, brown sugar, baking soda, and salt. Mix on low to incorporate.
Add cold, cubed butter and mix on low until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough comes together.
Divide in half and wrap in plastic. Chill until firm, about 2 hours in the fridge or 20 minutes in the freezer.
Once chilled, turn the dough out onto a lightly floured work surface and roll each dough sheet into a long rectangle about 15"x10" and 1/8" thick.
TIP: roll out onto a Silpat or parchment paper so that transferring to the baking sheet will be easier.
Using a knife or fluted pastry wheel, cut the dough rectangle into four columns and three rows.
Poke holes into crackers using a fork or toothpick.
Repeat with the second batch of dough.
The crackers may not all be the same size, however if you want a more consistent and uniform look use a square scalloped cookie cutter.
OPTIONAL: in a small bowl, combine 3 tablespoons of sugar and 1 teaspoon of cinnamon. Sprinkle on top before baking.
Preheat the oven to 350 degrees.
Bake for 15-20 minutes, until slightly browned. Allow to cool for 10 minutes.
Adapted from Nancy Silverton's Pastries from the La Brea Bakery Cookbook.
I hope you’ll give them a try. You won’t be disappointed!