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Graham Crackers

Classic homemade crackers
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Cookie, Cracker
Author: Tricia


  • 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
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cut into 1/4 inch cubes and chilled
  • 2 1/2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract


  • N 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 1/2 inch thick disk.  Seal in the plastic wrap and refrigerate at least an hour.
  • Preheat oven to 350 degrees.  Slice off about 1/3 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 1/8 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.


(Slightly adapted from a recipe by Alton Brown, 2008, on Foodnetwork)