My take on homemade graham crackers!
Yields 7.5 oz.
Total Time: 1 hr. 40 min
Prep Time: 20 min
Cook Time: 20 min
Chill Time: 1 hr.
- 2 oz. unsalted butter, softened
- 1 oz. brown sugar (approximately 1/8 cup)
- 1 oz. maple syrup
- 1 oz. milk
- ½ tsp. vanilla extract
- 4 oz. white whole wheat flour (approximately 1 cup)
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp baking powder
- Cinnamon sugar for dusting (optional)
- Using a hand mixer or stand mixer with the paddle attachment, cream together the butter and brown sugar until light and fluffy (4 minutes).
- Add the maple syrup, milk, and vanilla extract. Beat until combined.
- Beat in the flour, salt, cinnamon and baking powder until just combined – the dough will be sticky.
- Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Place the dough in the center of the baking sheet and place plastic wrap over the top.
- Roll out the dough into a 10 x 15-inch rectangle that is 1/16 inch thick.
- Cut the dough into rectangles and prick each one multiple times with a fork. Sprinkle with cinnamon sugar if desired.
- Bake for 10 minutes, then remove the pan from the oven. Recut the dough, then return to the oven for another 8 – 10 minutes or until golden brown.
- Place on a wire rack to cool completely. As they cool, the crackers will crisp up.
- Store in an airtight container at room temperature.
Graham crackers were originally made with graham flour, which is named after Rev. Sylvester Graham. According to Bob’s Red Mill website, “Graham Flour is our most coarsely stone ground whole wheat flour, made from dark northern hard red wheat. It contains all the germ, oil and fiber from the whole wheat kernel.”
Since graham flour is difficult to find in stores and is really only used for breads and graham crackers, I decided to use white whole wheat flour. It’s not exactly the same as graham flour, but is readily available and a bit milder than whole wheat flour.
Here are the ingredients for today: the aforementioned white whole wheat flour, milk, baking powder, kosher salt, cinnamon, vanilla extract, maple syrup, brown sugar, and butter.
This recipe begins with creaming the butter and brown sugar together.
Then add the wet ingredients – milk, maple syrup, vanilla extract.
Next up, beat in the dry ingredients – salt, baking powder, cinnamon, and flour.
At this point, it’s ready for chilling!
The dough will still be sticky. I use a spatula to scoop the dough onto plastic wrap; then wrap it up and place in the refrigerator for an hour. During this time, the dough will firm up nicely.
After the hour is up, it’s time to roll! Line a baking sheet with parchment paper and place the dough in the center.
Cover this with plastic wrap:
And roll, roll, roll! We want this dough really, really thin to make crispy crackers – a thickness of 1/16 inches.
You can roll this out thicker if you like – the crackers will be more soft than crispy and will take a few more minutes to bake. Here was a trial batch – about 1/8 inch:
Once the dough is rolled out to the desired thickness, it’s time to cut the dough and prick it with a fork. This will prevent the dough from rising too much. My tools of choice? A pizza cutter and a fork!
Now is also a good time to sprinkle on some cinnamon sugar if you so desire.
Place these into a 350 degree Fahrenheit oven for 10 minutes. Then remove and recut them – I found this made them easier to break apart later on… otherwise they just meld together into a GIANT graham cracker; lol.
Then back into the oven for another 8-10 minutes, or until nice and golden brown! Feel free to ignore the extra crispy corner – got a little carried away with the rolling pin 😉
Place these on a wire rack to cool.
As they cool, they will continue to crisp up.
And that’s it! Perfect, homemade graham crackers. Enjoy!