Graham Crackers From Scratch
This homemade Graham Cracker recipe is easy and delicious so put down the boxed version and soften some butter!
Equipment
- 3 Cookie sheets
- Mixing bowls
- Stand mixer or hand mixer
- Parchment paper
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Graham flour
- 1/3 cup Oat flour
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Unsalted butter at room temperature
- 1/3 cup Light brown sugar
- 1/3 cup Dark brown sugar
- 1/2 tsp Cinnamon optional
- 3 tbsp Honey
Instructions
- In a medium-sized bowl, whisk together all 3 flours, the baking soda salt, and cinnamon if using; set aside for later.
- In the bowl of a stand mixer, combine the butter, brown sugars and honey, beat together at medium-high speed until the butter/sugar mixture is light and fluffy, about 2 minutes.
- Once light and fluffy scrape the sides of the bowl down. Add the dry ingredients into the butter mixture and mix on low speed just until its combined and the dough comes together, which takes about 30 seconds.
- Transfer the dough onto 2 pieces of plastic wrap separating best as you can into two balls of dough; shape the dough balls into 2 a 5-inch disks about an inch thick, and wrap tightly. Refrigerate the dough disks for at least 2 hours, or if not using yet refrigerate up to 5 days.
- After your dough has refrigerated and you are ready to bake the graham crackers, preheat your oven to 350 degrees F and take your dough out for about 10 min to warm up slightly.
- Get 3 baking sheets out but don’t put parchment paper down yet, only cut 2 pieces out and make them the same size you would if putting on the baking sheets. Put one sheet on your counter and grab one of your disks put the other sheet on top of the disk. Between the two pieces of parchment paper roll out the dough to a 1/8-inch thickness
- Take one of your parchment pieces and place them onto the baking sheet. Cut into 2-inch and 1inch rounds then transfer them to the baking sheet, spacing the crackers at least ¾-inch apart, grab the other dough and another piece of parchment and roll the other disk follow above directions with the scraps.
- Only 2 trays at a time bake the crackers for 6 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are golden brown and just slightly firm to the touch.
- Let them cool for one minute on the baking sheets, then transfer them onto a cooling rack. Let them cool completely (they will get crispy as they cool). They stay fresh in an alright container for up to 5 days, they freeze nicely too if you place them into a zip lock bag, I wouldn’t freeze longer than 2 months.
Notes
*When shaping the dough make sure you are thoroughly pushing the dough into a round shape really form it together and avoid cracks.
*If the dough is very hard let it sit on the counter longer than 10 minutes.
*For people in warm climates or if you keep your house around 75 degrees when rolling the dough it may be hard to cut the dough I like to keep a sheet pan in the freezer, when I’m done rolling one disk I take the rolled one and put on the frozen sheet pan in the freezer for 5 minuets or until I’ve finished rolling the other dough. Then take the frozen rolled dough out and put the 2nd one in while you cut your shapes. This process makes it very easy to get the shapes cut with no issues. Repeat process if needed.
*Why I don’t use extra flour to roll my crackers? I feel like you dim some of the flavor when you use flour to roll them out and I find that I don’t waste much parchment paper since I use them on the cookie sheets. Extra bonus: LESS CLEAN UP!