Both slightly crisp and tender, these homemade honey graham crackers are far more flavorful than the store-bought variety.
Graham crackers were a staple in my childhood home and remain a favorite now. Recently I introduced my three-year-old to a nostalgic treat—graham crackers dipped in milk—and it was every bit as delightful as I remembered. It looks like the next generation is hooked too.
What makes that snack even better? Making graham crackers from scratch.
This recipe comes from the cookbook Simply Scratch: 120 Wholesome Homemade Recipes Made Easy by Laurie, the author of the Simply Scratch blog. The book is packed with approachable, from-scratch recipes—everything from pantry basics like ketchup and taco seasoning to comfort dishes and indulgent desserts like steak and mushroom sandwiches and fudgy toffee brownies. I was excited to try a number of recipes, but started with these graham crackers.
I’m very happy with how these turned out. The family gave them an enthusiastic thumbs up. They’re simple to make and require little fuss. Texturally they land somewhere between a cracker and a cookie—lightly crisp at the edges with a bit of tenderness in the center—and the honey gives them a warm, rich sweetness that beats processed crackers from the store.
Thanks to Laurie for the recipe!
Honey Graham Crackers
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Ingredients
- 1 ½ cups whole wheat flour (170 grams)
- 1 ½ cups all-purpose flour (180 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon coarse salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ cup unsalted butter, at room temperature (113 grams)
- ⅓ cup packed light or dark brown sugar (70 grams)
- ⅓ cup honey (112 grams)
- 1 teaspoon vanilla extract
- ½ cup heavy cream (125 ml)
- Coarse sugar , for sprinkling (optional)
Instructions
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In a bowl combine the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
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Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter, brown sugar, honey and vanilla until pale and creamy, scraping down the bowl as needed.
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Add the flour mixture in four additions, alternating with the heavy cream. Scrape the bowl between each addition until the dough comes together.
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Divide the dough in two and shape each portion into a rectangular disk. Wrap in plastic and chill for at least 2 hours or up to several days.
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When ready to bake, preheat the oven to 350°F and line a sheet pan with parchment paper.
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On a lightly floured surface, roll one disk at a time into a rectangle about 1/8-inch thick. Use a sharp knife or pastry wheel to cut the dough into roughly 3-inch squares—using a ruler helps for even pieces.
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Place the squares on the prepared sheet pan about 1/4 inch apart. Sprinkle with coarse sugar if desired.
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Bake until the edges just begin to brown, about 12 minutes. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
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Store the graham crackers in an airtight container at room temperature for up to one to two weeks.
Notes
Disclosure: I received a copy of the Simply Scratch cookbook but was not compensated for this post. All opinions are my own.