Delicious Homemade Sourdough Graham Crackers

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Grab your kitchen scale and a large mixing bowl.

Add 280 G (about 2 cups) of whole wheat flour to the bowl.

Add 6 G (1 teaspoon) of baking soda to the flour.

Add 2 G (1 teaspoon) of ground cinnamon and 3 G (1/2 teaspoon) of salt to the bowl.

Whisk the dry ingredients together and set aside.

In a bowl of a stand mixer, add 100 G (7 tablespoons) of softened unsalted butter.

Add 220 G (1 cup) of light brown sugar to the butter.

Beat on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.

Add the flour mixture to the butter mixture and mix on low until combined, it will look crumply.

Stop to scrape the sides of the bowl as needed.

Add 140 G (heaping 1/2 cup) of sourdough discard to the mixture.

Add 70 G (1/3 cup) of honey and 8 G (2 teaspoons) of vanilla extract.

Mix on medium low until all ingredients are combined.

Remove the dough from the bowl onto your work surface using a bench scraper or sharp knife.

Divide the dough into two pieces and roll each into a disc.

Cover the discs with plastic wrap and chill in the fridge for at least 1 hour.

Preheat your oven to 350°F (175°C).

On a piece of parchment paper, sprinkle some flour and pat the dough into a rectangle.

Roll the dough out to about 15 by 11 inches thick.

Cut the dough into graham cracker shapes, traditionally 4 inches by 2 1/4 inches, using a sharp knife or pizza cutter.

Poke the tops of each cracker with a fork to prevent puffing during baking.

Place the cut crackers onto a baking sheet and cover them.

Chill the crackers in the fridge for 30 more minutes.

After chilling, place the crackers in the preheated oven.

Bake for 15 to 17 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens