These buttery beauties are flavored with cinnamon, dark brown sugar, and honey then topped with turbinado and smoked sea salt. With each salty-sweet bite, a feeling of nostalgia is almost guaranteed, whisking you back to those adolescent times when graham crackers were consumed frequently and in great quantities. Homemade Graham Crackers are simple to make and much tastier than their store-bought counterpart. Enjoy as an afternoon snack or pair with toasted marshmallows and chocolate, elevating your s’more experience to the next level. These Homemade Graham Crackers go particularly well with my recipe for Maple Bacon S’mores. Continue reading for the recipe.
Homemade Graham Crackers
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon fine grain sea salt
- 1/2 teaspoon cinnamon
- 1 cup cold unsalted butter, cut into even cubes
- 1/4 cup honey
Turbinado sugar, for sprinkling (optional)
Smoked sea salt, for sprinkling (optional)
To a food processor, add all-purpose flour, whole wheat flour, dark brown sugar, fine grain sea salt, and cinnamon, pulsing to combine. Add the butter and honey, processing until the mixture comes together. It will look crumbly at first, but will eventually moisten up and clump together.
Turn the dough out onto a work surface (I used my silpat) and form into a ball. Cut the ball in half then form each half into a flat disk. Wrap each disk in plastic and chill in the refrigerator for about 1 hour. You want the dough to be cold but still pliable.
Preheat your oven to 350°F and place a rack in the center of the oven. Line two baking sheets with parchment paper or silpats.
Take one of the disks from the refrigerator, unwrap and place on a lightly floured work surface. Roll out the dough to an 1/8 inch thickness. Using a 2 1/2 inch cookie cutter, cut crackers out and place on prepared baking sheets about 1 inch apart (I did 12 per baking sheet). Pierce each cracker with a fork several times then sprinkle with turbinado sugar and smoked sea salt (if using). Transfer baking sheets to the refrigerator and chill for 15 minutes before baking. Bake for 13 - 14 minutes or until golden brown. Let the crackers rest on the baking sheet for 1 minute before transferring to a rack to cool completely. Repeat this process with the remaining disk of dough. Combine and reroll scraps to make the most of your dough.