The holidays are very rapidly approaching and there are a ton of holiday recipes that use graham crackers. Everything from pies to cookies and even some candy recipes and frankly? $2-$3.00 per box each is just more than I want to spend. Luckily, homemade graham crackers are very easy to make and using them in your holiday baking will only make things taste so much better! Make up a batch to save on your Thanksgiving and Christmas baking or make them next summer for all of your camping trips and smores!
We really like making these instead of buying them! Instead of ending up with a box of preservatives, we know exactly what goes into them and yes, that makes me love them even more! These homemade graham crackers take about an hour to make plus baking time so if you’re planning on using them for holiday baking, be sure that you give yourself enough time to make them and for them to be ready to use when you plan the times you’ll be baking. Otherwise you’ll end up running around like a chicken with your head cut off and not being able to get things finished in time.
Homemade Graham Crackers Recipe
If your recipe calls for crushed graham crackers, just make these up then run them through your food processor. Voila! Homemade Graham Cracker Crumbs!
You will need:
- 1 cup softened Butter
- 3/4 cup Brown Sugar
- 1/2 tsp Salt
- 3 tbsp Honey
- 1 1/2 cup All Purpose Flour
- 1 1/2 cup Wheat Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
Preheat your oven to 350 degrees F then using a large spoon, combine the butter, brown sugar, salt, cinnamon and honey in a large mixing bowl until well blended.
Gradually add in the all purpose flour and the wheat flour alternating between them until both are fully combined.
Roll out your dough between sheets of wax paper to about 1/8″ thickness. Cut or score into individual cracker sizes and use a toothpick or fork to make holes in the crackers to help air circulate.
Once you’ve got each cracker scored, freeze for 30 minutes to harden the dough.
Cover your baking sheet with parchment paper and pull the dough out of the freezer. Separate each cracker then line them on the baking sheet. Bake for 10 minutes or just until your homemade graham crackers start to brown. If you want to add cinnamon to the tops of your crackers, melt a bit of butter (around 1 teaspoon), brush the tops of the hot crackers with the melted butter then sprinkle a cinnamon/sugar mix on top. Allow to cook completely before using.
Homemade Graham Crackers
Ingredients
- 1 cup softened Butter
- 3/4 cup Brown Sugar
- 1/2 tsp Salt
- 3 tbsp Honey
- 1 1/2 cup All Purpose Flour
- 1 1/2 cup Wheat Flour
- 1 tsp Baking Soda
- 1 tsp Cinnamon
Instructions
- Preheat your oven to 350 degrees F then using a large spoon, combine the butter, brown sugar, salt, cinnamon and honey in a large mixing bowl until well blended.
- Gradually add in the all purpose flour and the wheat flour alternating between them until both are fully combined.
- Roll out your dough between sheets of wax paper to about 1/8″ thickness. Cut or score into individual cracker sizes and use a toothpick or fork to make holes in the crackers to help air circulate.
- Once you’ve got each cracker scored, freeze for 30 minutes to harden the dough.
- Cover your baking sheet with parchment paper and pull the dough out of the freezer. Separate each cracker then line them on the baking sheet. Bake for 10 minutes or just until your homemade graham crackers start to brown.
Notes
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Hi Stacy, You don’t say where to add the baking soda. I would assume with the butter mixture.
Sorry about that Lisa. It would be added with the rest of the dry ingredients, flour, etc.
Can these be made without cinnamon and still taste good
I’m honestly not sure Debby. I don’t see why not though. It’s certainly worth a shot!
These graham crackers are a treat. Much, much better than store-bought (which always taste stale to me). I did make them without any cinnamon and will likely reduce the brown sugar a bit next time, as they are a bit on the sweet side for my taste in a graham cracker. Rolled out on waxed paper directly on a baking sheet and the recipe just filled the sheet. Froze as directed, then broke apart and placed on cookie sheets to bake. They did take a little longer than 10 minutes to start to brown for me, and stayed soft. More like a cookie than a cracker. Maybe try rolling thinner if you want a crispier texture. Still delicious though! I made these to make a pie crust for a cheesecake that I ended up not making, but the graham crackers/cookies are yummy to just eat on their own too.
Hi!
Can we make the dough and freeze it for up to a week before baking them?
I have never tried freezing the dough, but let me know if you try it! I’d love to know how it turns out!