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{Recipe} Homemade Honey Graham Crackers


These homemade honey graham crackers are so much better than the store bought version that it doesn’t really seem fair to compare the two. Sweetened with honey, molasses, and only a quarter of a cup of sugar, they are subtly sweet with a rich, whole grain flavor. Sprinkling the tops with a cinnamon sugar mixture before baking brings them into the realm of dessert – especially when served alongside a scoop of vanilla ice cream!

{Recipe} Honey Graham Crackers

Time: about 1 hour


  • 1 1/2 cups graham flour
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons unsalted butter (1 stick), cut into 1/2 inch pieces, chilled
  • 1/4 cup honey
  • 4 tablespoons water
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract


  1. Heat oven to 375 degrees. Process dry ingredients in food processor until combined. Add butter and process until mixture resembles coarse cornmeal, about 15 seconds. Add honey, water, molasses, and vanilla and process until mixture just comes together, about 20 seconds.
  2. Turn dough out onto a cutting board and gather it together with your hands. Divide into 4 equal pieces. Roll pieces, one at a time, between two layers of parchment paper until they are 1/8 of an inch thick. Ideally, the rolled piece of dough will be a rectangle of approximately 9 x 6 inches, which divides neatly into 6 crackers. “Score” around the edges of the crackers using either a fluted 3 inch square biscuit cutter or a fluted pastry wheel, and cutting only about half way through the dough. (You can also just use the tip of a sharp knife, but then your crackers won’t have the scalloped edges of traditional graham crackers.) Trim edges. Scraps can either be re-rolled, or you can save them and bake a sheet of scraps at the end after you have finished making the rest of the crackers.
  3. Prick each cracker several times with a fork. Slide pieces of rolled out and scored dough onto baking sheets, leaving them on the parchment. Bake until crackers are golden brown at the edges, about 15 minutes. If you’re baking two sheets at once, switch and rotate half way through.
  4. Remove crackers from the oven. Slide baked crackers, still on parchment, onto a wire rack. Cool slightly, then transfer to a cutting board and cut crackers apart at the scoring lines. Put back onto wire racks to cool the rest of the way. Can be stored at room temperature, in an airtight container for up to two weeks.

* To make cinnamon sugar graham crackers, mix 1/4 cup sugar with 1 teaspoon ground cinnamon, and sprinkle over the tops of the crackers before baking.

Recipe adapted from The America’s Test Kitchen Do-It-Yourself Cookbook: 100+ Foolproof Kitchen Projects for the Adventurous Home Cook from the Editors at America’s Test Kitchen.



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