Name: Homemade Graham Crackers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 servings
Cuisine: American

From the Cook

1/8

Warning0 allergens identified

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Preheat oven to 350°F.

In a food processor or mixer combine the first 6 ingredients.

Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

Add honey and water and continue to mix until it all combines into a dough.

Remove and shape the dough into a flat disk and place between two pieces of parchment paper.

Roll dough out until 1/4 inch thick. Cut into crackers or fun shapes using cookie cutters.

Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.

Cool and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Your Dough Thoroughly ❄️
Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading during baking and achieve crisp, defined edges with clean perforations.
Toast Your Whole Wheat Flour 🌾
Lightly toast the whole wheat flour in a dry skillet for 2-3 minutes before mixing to deepen its nutty flavor and enhance the authentic graham cracker taste.
Perforate Before Baking 🔲
Use a fork or specialized perforating tool to prick the crackers before baking—this prevents puffing, creates the classic graham cracker appearance, and helps them break naturally into squares.
Brown Butter for Depth 🧈
Brown your butter slightly before adding to the dough to introduce a subtle nutty undertone that complements the honey and cinnamon beautifully.
Cool on the Pan First ⏱️
Let crackers cool on the baking sheet for 5 minutes before transferring to a wire rack—this allows them to firm up and maintain their structural integrity without breaking.