0 In Uncategorized

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 

You Might Also Like

No Comments

Leave a Reply