I have been wanting to try to make my own graham crackers for a while, and I finally did it today. It was a great “Baking Wednesday” activity for the kids to help with! This recipe actually uses basic wheat flour, rather than graham flour, which makes it a little more practical for using items already in your cabinet. Best of all, they are DELICIOUS!


  • 1/2 cup all-purpose flour
    1 3/4 cup wheat flour
    1/8 cup rapadura
  • 1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/4 tsp. ground cinnamon
    1/2 cup butter, melted
    2 Tbs. honey
    2 Tbs. molasses
    1/4 cup water
    1 tsp vanilla

In medium mixing bowl, mix together all dry ingredients. Add butter, and mix thoroughly until mixture resembles wet crumbs, or about 30 seconds. Add the remaining liquid ingredients. Mix until dough begins to stick together into a “dough ball” of sorts, or about another 30 seconds. If it seems too loose, just add sprinkles of wheat flour until desired consistency. Scrape dough out of bowl, and lay on seasoned baking stone (or parchment paper).


Flour rolling pin, and roll dough until about 1/8 inch thick. Chill in fridge for about an hour or until firm. Preheat oven to 350 degrees. If dough is not already on a baking stone, then remove from paper and put on cookie sheet. Re-roll to ensure 1/8 inch thickness. Using a pizza cutter, cut into 1×3 inch (or as desired) rectangles (these can be snapped apart later). With a toothpick, prick holes spaced about 1 inch apart.


Bake about 15 minutes, or until lightly browned on edges. Remove from oven and use pizza cutter to re-cut into desired sized sections. Set aside to cool on pan about 20 minutes. Using a thin, firm spatula, gently scrape cracker sections off the baking sheet and onto a flat surface. Cool completely. Enjoy!

Tips:

  • These are pretty sweet crackers, so you can eliminate the sugar if desired.
  • These crackers rise to almost double while baking, so be sure they are thin enough before baking.
  • If you use a baking stone, be sure to scrape the stone when finished and save your homemade “graham cracker crumbs” for later use.
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