Homemade Basics: Graham Crackers

Cookies Homemade Basics Snacks

First, I have some big news!  I am designing my very own webpage!  I am super excited about this new adventure.  I know just a little about web design and when I say a little I mean the size of a gnat!  I am learning more and more as I go-which is pretty exciting.  I am hoping to have my new website up and running in February.  There is still a lot to be done but as the days go by and my knowledge grows it gets closer to completion!
Now on to these graham crackers!  I am not sure if you’ve noticed but I like to make as many things as possible from scratch.  I am starting a series titled “Homemade Basics” to categorize all the great things you can make as home instead of buying fro  the store.  I am very excited to share with you some of my favorite homemade basics over the next few weeks.  I have already shared some really easy and great homemade recipes: Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough just to name a few.  These graham crackers are so much better than store bought and so much cheaper!  I hope you enjoy these as much as we do.


2 cups plus 2 tbsp. All-Purpose Flour
1/2 cup Whole Wheat Flour
1 cup dark brown sugar, lightly packed
1 tsp. Baking Soda
7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes
1/3 cup honey
5 tbsp. Milk
2 tbsp. Vanilla extract
Cinnamon sugar topping, optional
Combine the flours, brown sugar and baking soda in the bowl of a food processor.  Pulse until combined.  Add the butter and pulse on and off on low speed until the mix is the texture of course meal.  In a small bowl whisk together the milk, honey and vanilla.  Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms.  The dough will be very soft and sticky.  Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape.  Refrigerate the dough for up to 2 hours preferably overnight.  
To make the crackers:
Divide the dough in half and place one half back in the refrigerator.  Lightly flour your work surface.  Roll the dough out into a large rectangle about 1/8 inch thick.  You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape.  I used a square cookie cutter with a fluted edge.  Place the crackers on a baking sheet lined with a silicone mat or parchment paper.  Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes. 
Preheat the oven to 350 degrees.  You can pierce the cookies with a skewer.  I have done this with other batches but did not do this for the pictured crackers.  If desired, sprinkle the crackers with cinnamon sugar.  Bake for 15-20 minutes turning the pan 1/2 way through.  Let crackers cool for 4 minutes then transfer to a wire rack to cool completely.  Store crackers in a airtight container.
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