Forewarning: These are highly addictive and you will never want to buy graham crackers again. If you’re okay with this…continue on.
They aren’t as hard and crunchy as your typical store-bought, preservative-filled, non-whole-wheat graham crackers. These are more like shortbread, but with the graham cracker flavor.
They make a really good s’more. In fact, I need some more right about now!
This is what they look like pre-baked. Just so you can get the idea of what you’re looking for when you’re making them.
Well, these were a total hit and a winning ‘suzy homemaker’ recipe in my book!
Homemade Whole Wheat Graham Crackers
adapted from Tracey’s Culinary Adventures
- 2 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/4 cup packed dark brown sugar
- 1/4 cup natural cane sugar
- 1/4 cup honey
- In a bowl, stir the flour, baking soda, and cinnamon together. Set aside.
- In the bowl of your stand mixer (or in a bowl with an electric mixer), beat the remaining ingredients together until combined.
- Add in the half of the flour mixture until combined.
- Add in the remaining flour mixture and beat until combined. You may have to scrape down the sides.
- Shape the dough into a rectangle on a large piece of plastic wrap. Wrap it up in the plastic wrap.
- Place the wrapped dough into the fridge for at least 30 minutes until chilled and hard.
- Preheat the oven to 350°F.
- Roll out the dough on a lightly floured surface until it’s 1/8″ thick.
- Cut the dough out into 3″ x 3″ squares with a pastry cutter or a knife. I ended up taking the scrapes, making another rectangle, wrapping it in plastic, chilling in the fridge, and cutting out more squares to bake.
- Place the squares on a baking sheet that have been covered with a silpat mat or parchment paper, leaving 1″ between them.
- Score the squares down the middle and poke some holes in the top with a fork.
- Freeze the baking sheet filled with the un-baked crackers for at least 10 minutes to allow the cookies to cool.
- Bake for 7 minutes, rotate the pan in the oven, and bake for another 6-7 minutes until light brown around the edges.
- Allow to cool completely before removing from the baking sheets.
- Store in an airtight container or plastic bag for up to 1 week.
Servings: 18-20 sheets.