Homemade Graham Crackers

by Christina Reif · September 10, 2015

I don’t know how it is around your house, but in my house, if there are graham crackers in it, they don’t last for long. They are by far the snack of choice. So naturally, for me anyways, I have been looking for a way to make them myself. I think I’ve found the recipe.

These graham crackers are delightfully crunchy and crumby, just like the crackers out of the box. And look at that side view! The texture is definitely right.

The flavor is a little different from the boxed variety, a little heartier, but it’s a nice taste. Not too sweet, but sweet enough to satisfy. But definitely not a cookie. Some recipes I tried were straight up cookie. This is a graham cracker. This is the graham cracker.

Homemade Graham Crackers

slightly adapted from Real Fit Real Food Mom

2 1/2 cups whole wheat pastry flour
1 tsp. cinnamon
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted
1/2 cup packed brown sugar
1 T maple syrup
1 tsp. molasses
1 tsp. pure vanilla extract

Preheat oven to 375 degrees F.
Whisk together the flour, cinnamon, baking soda, and salt in a large bowl. Stir together the rest of the ingredients in another bowl.
Add the dry ingredients to the wet ingredients and mix until a ball forms. Place the ball on a piece of parchment paper and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick. (I used a piece of plastic wrap on top so the dough didn’t stick to my rolling pin.)
Using a knife or pizza cutter, cut the crackers into 2 1/2 by 2 1/2 inch squares. Pierce the tops of the crackers with a fork to create the ‘graham cracker look.’
Bake for 9-10 minutes (or until edges just start to brown) and then turn off the oven. Keep the graham crackers in the oven, with the door cracked open, for an additional 5 minutes.
Once they’re out of the oven, re-cut them and let cool on a wire rack.