Homemade Graham Crackers Recipe | Graham Crackers Recipe | Homestead Kitchen Skills

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

In a bowl, combine 2 cups of whole wheat flour, 1 cup of packed light brown sugar, 1/2 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Mix the dry ingredients together, breaking up any lumps of brown sugar.

Melt 7 tablespoons of unsalted butter and let it cool for about 5-10 minutes.

Pour the cooled melted butter into the dry mixture and stir to combine, creating pockets of fat in the flour.

Add 1/3 cup of honey to the mixture and ensure all of it is used from the measuring cup.

Measure out and add 3 tablespoons of milk to the mixture.

Add 2 teaspoons of vanilla extract and mix everything together, preferably using your hands to feel the texture.

Knead the mixture until it forms a soft dough, ensuring it cleans the bowl as you work.

Shape the dough into a rough rectangle disc and wrap it in plastic wrap.

Refrigerate the wrapped dough for at least 1 hour, or up to overnight.

After an hour, remove the dough from the fridge; it should be soft but firm enough to work with.

Flour your work surface generously with whole wheat flour to prevent sticking.

Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.

Roll out the dough to about 1/4 inch thick, keeping it as rectangular as possible.

If the dough cracks while rolling, push it back together as needed.

Cut the rolled dough into squares or rectangles and place them on the prepared baking sheets.

Prick the tops of the crackers with a fork to prevent puffing during baking.

Bake in the preheated oven for 12-15 minutes, or until golden brown.

Remove from the oven and let cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens