Homemade Graham Crackers
This easy homemade graham cracker recipe is perfect for eating plain, making s’mores, and for graham cracker crust recipes! Make this with einkorn flour or any all-purpose wheat you have on hand!
Servings 12 Large Crackers
Calories 200kcal
Ingredients
For Cracker
- 2 1/2 cups all-purpose flour (300g) we use all-purpose einkorn flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/3 cup butter at room temperature
- 1/3 cup brown sugar
- 1/8 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons honey
- 1/2 cup milk
For Topping
- 1/8 cup granulated sugar
- 3/4 teaspoons cinnamon
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- In the bowl of an electric mixer, combine the flour, baking soda, and cinnamon. Next, add in butter, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add the milk and process until a dough ball forms.
- Dump the dough out onto a well floured counter. Divide the dough into two balls.
- Working with one piece of dough at a time, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter).
- With a pastry cutter, pizza cutter, or very sharp knife – cut into 3x5 inch pieces and pierce each square with a fork several times. (Or make it easy and use this graham cracker cookie cutter!)
- Sprinkle cinnamon and sugar over the top of the dough. You may need to use your hands to even out the coverage.
- Use a very thin spatula and pick up the pieces and place them on the prepared baking sheets. (They can be very close, as the dough doesn't spread much while baking.)
- Repeat with the remaining dough until all the dough has been used.
- Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.
Notes
Store in an air tight container with a silica pack for freshness. Lasts for 3-6 months!
LINK: Graham Cracker Cookie Cutter
Ingredients
Here is a quick overview of the ingredients with notes on any substitutions you can make without causing issues for the recipe.- All-Purpose Flour – We use einkorn flour, but you can use any all-purpose (white) flour you have on hand. If you want to use whole wheat or fresh milled einkorn flour, you can try my conversion app The Einkorn Kitchen for free to automatically convert it!
- Baking Soda – Do not substitute with baking powder, they are not the same!
- Cinnamon – My favorite is Saigon Cinnamon, but whatever you have will be delicious!
- Butter – Both salted and unsalted butter yield the same results, so use what you have.
- Brown Sugar – If you don’t have any on hand, you can quickly make your own brown sugar!
- Granulated Sugar – White sugar is the best for helping the recipe to crisp properly, but you can use coconut sugar or maple sugar if you are ok with a slightly softer cookie.
- Vanilla Extract – We use homemade vanilla extract, but anything you have on hand will be great!
- Honey – Creates that classic graham cracker taste. You can also use maple syrup if you prefer.
- Milk – Any type of milk will work! We use whole, raw milk typically.
How to Make Graham Cracker Crust
If you love making cheesecakes or no-bake pies, this graham cracker recipe is perfect for a delicious, tender, and healthy graham cracker crust!- Pulse – In a food processor, pulse graham crackers into crumbs – you’ll need 3 cups of crumbs.
- Mix – Combine crumbs with 1/2 cup white sugar and 3 tablespoons melted butter. Mix until well combined.
- Shape – Press mixture into a parchment paper-lined spring form pan. Bake at 375°F (190°C) for 7 minutes. Cool.
Nutrition
Serving: 1cracker | Calories: 200kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 234mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Calcium: 27mg | Iron: 1mg