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    Home / Recipes / Course / Dessert

    4 Feb 21, 2012 Cookie  |   Jump to Recipe

    Homemade Graham Crackers

    Homemade Graham Crackers

    This post may contain affiliate links.

    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

    Homemade Graham Crackers

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 4 dozen

    Ingredients
      

    • 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)

        Instructions
         

        • 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.
        Tried this recipe?Tag @brandiego on Instagram so I can check it out!

        4
        Brandon and Federico
        Brandon

        I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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        Categories: Cookie Tags: all purpose flour, butter, cinnamon, dark brown sugar, honey, sea salt, smoked sea salt, turbinado sugar, whole wheat flour

        Reader Interactions

        Comments

        1. Amanda @ foodfascinations says

          February 21, 2012 at 4:49 pm

          Wow. These look amazing! I love the addition of the smoked sea salt.

          Reply
        2. Simply Tia says

          February 23, 2012 at 12:00 pm

          Well done! They look fabulous.

          Reply
        3. susan armstrong says

          May 18, 2013 at 7:59 pm

          Lovely cookies with turbinado or with smoked sea salt added, lovely sort-of crackers that would be great with Brie. They bear not the slightest resemblance to graham crackers.

          Reply

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        Brandon and Federico

        I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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