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5 from 1 vote

Graham Crackers

A classic graham cracker sweetened with molasses, honey and dark brown sugar
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Crackers, Snacks
Author: Tricia

Ingredients

  • 1 1/4 cups whole wheat pastry flour, or graham flour
  • 1 1/4 cups all-purpose flour, plus extra for dusting rolling surface
  • 1/2 cup packed 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 cold unsalted butter, cut into 1/4 inch cubes
  • 2 1/2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons whole milk
  • 1/2 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 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.  Cut the crackers using a 2 1/2" by 1 1/2" rectangle cookie cutter.  Using a fork poke holes on the top of the dough.  Place the crackers an inch apart on a baking sheet lined with parchment paper.
  • Bake until lightly browned on the edges, about 10-11 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.

Notes

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