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Recipe for Homemade Graham Crackers

Recipe Ingredients:
3/4 cup  Unbleached Organic All-Purpose Flour
1/12 cups  Whole-Wheat Graham Flour
1/2 cup  Sugar (use half brown sugar)
1 tsp  Baking Powder
1/2 tsp  Baking Soda
1/2 tsp  Salt
1/4 tsp  Ground Cinnamon
1/2 cup  Cold, Organic Unsalted Butter, cut into small pieces
4 tbsp  Raw Honey
1/4 cup  Cold Water
1 tsp  Vanilla or Maple Extract

Cooking Directions:
1.  In an electric mixer mix the flours, sugars, baking powder, baking soda, salt, and cinnamon together. Add the cold butter a few pieces at a time and mix until it resembles coarse crumbs or cornmeal. Add the honey, water, and vanilla (or maple). Mix until the dough comes together in a sticky ball. Roll the dough 1/2-inch thick between sheets of waxed paper.

2.  Chill for 1 hour, or until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutters, cut into 2-inch squares, or the shape of your choice. Arrange the crackers on a silpat, or parchment lined cookie sheet. With a fork, prick several holes in each cracker.

3.  Sprinkle with sugar crystals. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

    Arm & Hammer Baking Soda Arm & Hammer Baking Soda
The standard of purity. For baking, cleaning and deodorizing. Soothing softer skin.

Dark Brown Sugar Dark Brown Sugar
Dark brown sugar with the perfect amount of molasses completes any recipe.

Double Active Baking Powder Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Ground Cinnamon Ground Cinnamon
Ground cinnamon is a widely used spice found in many desserts, chocolates, spicy candy, tea, hot cocoa, and liqueurs. It can also be used in pickling.

Organic Graham Flour Organic Graham Flour
Organic Graham Flour is coarsely stone ground whole wheat flour made from U.S. #1 dark northern spring wheat. Use to achieve a coarse, hearty, whole grain bread.

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