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If I was a new mom I think I’d be “that” mom. You know the one that makes everything from scratch starting with baby food. I would never buy soda and would try to avoid anything with preservatives. I mention soda because that seems to be the only thing I’ve successfully given up for over 4 years now. There is something about spending money on a completely artificial can of calories with absolutely no nutritive value that makes me crazy. And no … beer is not the same thing – it’s completely different. Don’t even try to argue that one with me! It’s medicinal. Period. End of discussion.
I made homemade graham crackers – which seems fitting since I’m now a “Gram.” That’s my new name or at least that’s what my grandson will call me when he starts talking. Now that he can eat real food I thought I’d introduce him to graham crackers. He liked it.
The original recipe posted by Alton Brown called for graham flour. After searching three different grocery stores I gave up trying to find Graham Flour and used this whole wheat pastry flour – it worked perfectly.
I cut the crackers in several different designs before deciding I liked this one best. The original recipe mentions baking the crackers in one piece as pictured above. I preferred separating them so each one had a nice crunch on the edges.
The grams have a hint of cinnamon and a lightly sweet taste. They taste just like graham crackers – go figure! They are so easy to make, keep for weeks in an airtight container and are made with no preservatives – and they’re delicious!
A glass of milk, a homemade graham cracker with a smear of Nutella – the perfect after school snack. It’ll take you back to your childhood. Can I have a nap now?
And I got to use my rolling pin – and you know I love to roll out the dough.
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| Homemade Graham Crackers
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Graham Crackers
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 25 -30
Course: Cookie, Cracker
Classic homemade crackers
Ingredients
- 6 ounces whole wheat stone ground pastry flour, or graham flour
- 6 ounces all-purpose flour, plus extra for dusting rolling surface
- 3 ounces dark brown sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cut into ¼ inch cubes and chilled
- 2 ½ tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- In the bowl of a food processor, add the flour, sugar, baking powder, baking soda, salt and cinnamon. Pulse a few times until combined. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk and vanilla. Process until the dough forms a ball. Remove to a large piece of plastic wrap and press into a ½ inch thick disk. Seal in the plastic wrap and refrigerate at least an hour.
- Preheat oven to 350°F. Slice off about ⅓ of the refrigerated dough and place on a lightly dusted piece of parchment paper large enough to fit your baking sheet. Keep the remaining dough in the refrigerator until ready to roll.
- Rub AP flour on your rolling pin and roll the dough to ⅛ inch thick. Dust with additional AP flour as needed to keep the dough from sticking. Using cookie cutter, a square bar glass or a pastry wheel and a ruler, cut the crackers to a size close to 2 inches by 2 inches. Using a fork press poke holes all over the top of the dough. Separate each cracker on the baking sheet.
- Bake until lightly browned on the edges, about 10-15 minutes. (Check after 10 minutes as cooking time will vary depending on how thick or thin the dough was rolled.)
- Remove to a rack and cool completely. Store in an airtight container for up to 2 weeks.
Recipe Notes
- (Slightly adapted from a recipe by Alton Brown, 2008, on Foodnetwork)
Nutrition
Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 84mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 87IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg
I used my scale and the weight measurements above instead of converting to cups, etc. I believe the weight is important here as each flour will come up a little different. If you feel the dough is too sticky add a tablespoon or two of AP flour and process again. The dough should be soft but not wet. I did not test with graham flour so you may want to stick with Alton’s original measurements if you are able to find the product in your stores. For a sweeter snack sprinkle with cinnamon sugar before baking. No matter which flour you use – be sure to put these on your list of good things to bake! I’ve saved a few for another recipe to post next week so stay tuned.
We’re supposed to get 10 inches of snow tomorrow night and all day Wednesday. What-up with that? Winter has decided to make one last visit even though spring is just around the corner. Oh well – bring it old man winter – we’ll just roast some marshmallows and put them on our grahams! And I guess we’ll shovel some snow too 🙂
Thanks so much for stopping by!
Tricia
Jane
Thank you so much for posting this recipe. I did not have ww pastry flour, so used regular whole wheat flour, and cannot read, so I only put in half of the butter (maybe it’s math I can’t do), and they were still FANTASTIC! And I whirred it all up in my food processor and failed to chill the dough – it didn’t matter – this is a friendly recipe! Thanks again,
Jane
Tricia Buice
Thank you for the feedback Jane! I love a recipe that doesn’t depend on exact measurements and still comes out great. Glad your adaptation worked!
Rashida Shaikh
Hello,<br />Its a pleasure to meet such a fine cook, I've never come across with graham cracker, don find it in India.<br />You have made them beautifully with so much ease, bookmarking it.<br />Have a lovely week ahead!
Shiloh Barkley
I have that same scale!
Jessica | Cajunlicious
Tricia these are beautiful! Thanks for sharing this great recipe!
Inside a British Mum's Kitchen
So fun I was thinking of making graham crackers myself! your pics are gorgeous – the cookies look so good I think I can smell them cooking!!<br />mary x
Tanna at The Brick Street Bungalow
You are just the best Gram, Tricia!! My Little Men and Little Lady are not as forutnate with their Noni's cooking! Hope y'all stayed warm and not too much snow!! blessings ~ tanna
Mary
Tricia, how perfect are these? You did a spectacular job with the crackers. I am really in awe. I hope you've had a great day. Blessings…Mary
SavoringTime in the Kitchen
These are delightful! I want to make these for my grandson next time he's over 😉
Sue/the view from great island
Tricia these are adorable! And I have Bob's Red Mill Graham flour languishing in my cupboard! I can't wait to try these, they would be sooo good with homemade marshmallows and chocolate. Your photos are so fantastic, I am so jealous of this whole post 🙂
Angie's Recipes
These graham crackers are so adorable! I want 2 pieces with nutella, please.
The Café Sucré Farine
So fun and yet so pretty at the same time, at least the way YOU do them Tricia! They look delicious too! YUM! You're a wonderful Gram!
Abbe@This is How I Cook
What a great gram you are. I have always wanted to make graham crackers. I guess I'm bit like you! Now I have no excuse.
Wendy
Tricia, these are beautiful graham crackers! By using whole wheat pastry flour you may have stumbled onto something even better than graham flour. Yours look like they have a finer texture. And about that graham flour: you were looking at it all the time. I don't really understand the difference between whole wheat flour and graham flour but if you look very carefully at a bag of Hodgeson
Blond Duck
I used to eat three of these with peanut butter a day in college….yum!
Maureen | Orgasmic Chef
When I tell you that graham crackers don't exist in Australia except at the horrendously expensive American food import store thousands of miles from me, you'll know the joy this post brings me. 🙂 Yay!
Mary Younkin
These are beautiful, Tricia! I like the different shapes too. I'm sure your grandson loved them!