After we made wheat thins, we decided we’d like to try some other crackers. We found this recipe on the internet (at Kitchen Simplicity), and we’re also planning to try one from America’s Test Kitchen, just to compare the two.
These were a lot easier to make than the wheat thins because we didn’t roll the dough so thin. Also, this recipe had us roll the dough out right on the baking sheet, which is so much easier than trying to transfer rolled dough to the baking sheet.
They tasted great, and we thought they tasted quite a bit like regular graham crackers, except they were better! They’re not quite a sweet as a cookie, but they’re really good.
I’ll definitely make these again!
To make these, preheat the oven to 350° F. Combine the dry ingredients.
Then cut in the butter.
Add the honey and the water, and mix until you have dough.
Place the dough on a baking sheet lined with a silicone baking mat or with parchment paper (we tried both and it didn’t seem to make a difference!)
Roll the dough into a rectangular shape until it’s about 1/4 inch thick.
Trim the rough edges with a pastry cutter. If you don’t have a pastry cutter, you can just use a pizza cutter.
Then cut the dough into squares and use a fork to poke holes into the dough.
Bake for 15 minutes, or until the crackers are browned and slightly crisped. They’ll continue to crisp up as they cool.
Store these in an airtight container. We ate all of ours within 24 hours (!), but the recipe says you can keep them for up to a week.
Homemade Graham Crackers
Printable Graham Cracker Recipe
1 cup whole wheat flour
1.5 cups all-purpose flour
½ cup brown sugar, packed
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ cup cold unsalted butter, cubed
¼ cup honey
¼ cup water
Preheat the oven to 350°.
Combine all of the dry ingredients in a medium bowl. Cut in the butter. Then add the water and honey and mix until you have dough.
Divide the dough into four pieces. Roll one piece out into a 1/4 inch thick rectangle on a silicone baking mat or parchment paper. Cut into squares and poke with a fork.
Bake for 15 minutes (watch for burning edges!). Remove from baking sheet to cool.
Repeat with remaining dough.
Store cooled crackers in an airtight container.