Homemade Graham Crackers

Hey there, Happy Thursday! In honor of football season approaching my current batch of graham crackers I made with our sports cookie cutters.

Here’s the recipe I use. Do not be intimidated by making your own dough these puppies are easy and so good! The whole family loves them. Go Giants 🙂 IMG_9118


  • 1 cup whole wheat flour
  • 1½ cups all purpose flour
  • ½ cup dark brown sugar, packed
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ cup butter, chilled & cubed
  • ¼ cup honey
  • ¼ cup water (I end up using around 1/2 cup of water, so if it’s crumbly just add water in small increments)
  • 1 teaspoon vanilla
  • optional: 1 tablespoon wheat germ or flax seed
  1. Preheat oven to 350 degrees.
  2. In a food processor or mixer combine the first 6 ingredients. (If using wheat germ or flax seed add here.)
  3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
  4. Add honey, water and vanilla and continue to mix until it all combines.
  5. Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper. (I found it easier to roll the dough w/o a sheet on top of the dough.)
  6. Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.
  7. Place cookies on a Silpat or parchment lined baking sheet and bake for 13-15 minutes.
  8. Cool and serve.

To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

*For thinner graham crackers roll dough out to ⅛” thickness and bake for about 10 minutes.

I have not frozen the dough yet. If any of you do it let me know how it turns out!
Recipe taken from Love To Be In The Kitchen 

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