Updated: Mar 30
Graham Crackers are a nostalgic treat for me and it always reminds me of long summer days. I especially enjoyed the version with cinnamon sugar and loved breaking up the squares during school snack time or a Girl Scout meeting. They are wholesome, comforting and it is such a joy to see my kids enjoying them now.
We always have a store bought box on hand, but I have been meaning to create a homemade version. It took me a couple of tries but I had some of Annabel's friends to help me out as taste testers. They quickly made their way over to my house to give me a their honest critique. When this final recipe disappeared quickly, I knew we had a winner.
I know Graham Crackers and S'mores go hand in hand, but they are so delicious on their own. These grahams are what Paul Hollywood would call "a proper biscuit." It has a great snap, chewy texture and a hint of honey and cinnamon. I also like to sprinkle more cinnamon sugar on top before I bake them off. I'm glad I made a double batch, because I will crumble a few into a Lemon Ice Cream and use the rest for a S'mores Cake. I am super excited to share those with you so please stay tuned! In the meantime, lets whip up a batch or two of these Homemade Graham Crackers.
HOMEMADE GRAHAM CRACKERS
(makes about 2 dozen crackers)
1 stick unsalted butter, room temp
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons honey
2 tablespoons buttermilk or milk
1 teaspoon vanilla
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
Cinnamon Sugar, to sprinkle on top
1/2 cup sugar
2 tablespoons cinnamon
In a medium mixing bowl, sift the flours, baking soda, cinnamon and salt together. In a bowl of a stand mixer, cream the butter and sugar with a paddle attachment until light and fluffy. This will take about 3-4 minutes on medium speed. Add the vanilla, honey and milk. Mix for another minute until combined and scrape down the sides with a rubber spatula. Add the flour mixture and mix on low speed until a smooth dough is formed. Turn the dough onto a lightly floured surface and divide into two portions. Wrap each half in plastic wrap and chill in the fridge for 1 hour. Preheat the oven to 350F and roll each dough portion to a 1/8 inch thickness. Sprinkle the Cinnamon Sugar on top and pierce the dough with the tines of a fork. Place each dough half on a sheet pan and bake for 10 minutes. Remove one pan and using a pizza cutter or knife, cut squares or rectangles in the dough. Repeat with the second pan and bake for another 5-7 minutes until golden brown and the dough is set in the middle. Let the crackers cool completely before separating the squares or rectangles.
Replace the cinnamon sugar with raw sugar or your favorite sprinkles.
Cut the crackers into long, thin strips and dip them into chocolate or caramel.
Crumble them over yogurt or ice cream.
Make the world's best s'mores with these.
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