It seems like graham crackers are an essential ingredient for so many things! Ok, maybe just crusts and s’mores, but I feel like you need them in enough recipes that it was time for some kitchen experimenting. Here is my easy recipe for graham crackers!
Taking on graham crackers!
I have never seen graham crackers here in Germany, and most of the store bought ones in Canada contain soybean oil, which is a no go for me (allergen). So the only thing to do was to make ‘em myself! And since they are a baking ‘staple’ finding an easy recipe for graham crackers was essential.
Also, where in the devil will I find graham flour!? So the recipe I was looking for needed to be graham flour free, but still be a ‘graham’ cracker or, at least, taste like one. The recipe I have for ya’ll is adapted from one on Handmade Charlotte (find the original here), which is a super cute website BTW and has nifty DIY projects. (FIY, not an endorsement but highly recommend checking it out. OMG how many acronyms can I fit into a sentence lol)
I modified a few things to suit my taste needs, for instance, I used more cinnamon, only honey instead of honey and molasses, and used raw cane sugar. My recipe is also designed for those who don’t live with a food processor. My tiny kitchen can only hold so many wine glasses and small appliances, a food processor is apparently not a priority! In any case, it’s more fun when you get your hands dirty.
I have made this graham cracker recipe a bunch of times and after eating over at least 100 crackers, I can tell you it makes an excellent accompaniment to a cuppa Earl Grey.
Oh and! These puppies are free from soybean oil and preservatives. So basically, you will never be buying graham crackers again!
Go on and get some marshmallows and chocolate because we’re gonna make some graham crackers 😀Print
This recipe was adapted from Handmade Charlotte. I have adapted it to use only honey, cane sugar and more cinnamon.
- 3/4 cup All Purpose Flour
- 1 3/4 cup Whole Wheat Flour
- 1/4 cup Turbinado Sugar (Raw Cane Sugar)
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Cinnamon powder
- 1 Stick Butter (113g) – cut into small pieces
- 3 tbsp Honey
- 3 tbsp Water
- Combine dry ingredients in a large bowl.
- Add Butter to dry ingredients and combine using your hands until the mixture resembles coarse sand.
- Mix honey and water together, the best way is to shake them together in a jar or Tupperware.
- Add honey-water mixture and stir with wooden spoon. The dough will still be crumbly.
- Knead the dough in the bowl until everything is combined.
- Turn the dough out onto a smooth surface and knead 4-5 times. The dough is naturally crumbly if you squeeze it together it sticks and will roll out better.
- Form dough into a ball and roll it out to about 1/4 inch thick. Slice the dough into rectangles (roughly 1.5″x1″)or use a cookie cutter of your choice.
- Gentle poke the top of the crackers with a fork to give it some texture (this step is for aesthetics).
- Let the cookies rest in the fridge for at least 45minutes.
- Preheat oven to 350°.
- Place on a parchment papered baking sheet and bake for 11-13 minutes or golden brown.
This recipe makes roughly 48 crackers 1.5″x1″ (4cmx2.5cm) in size.
- Category: Cookies
- Cuisine: American
- Serving Size: 1
Kortney is your typical atopic triad! She manages asthma, eczema, environmental and food allergies. Kortney is a co-creator of the online community Allergy Travels and co-host of The Itch Podcast. She wants to spread joy in a community that can easily see the hard side of life with atopic disease and believes that you can have a full life with food allergies, it may just be lived a little differently!