One of the first snacks my daughter liked to eat, after moving past the beloved Cheerios, was graham crackers. She loved them, but frankly I thought they tasted like cardboard. How funny that I had never tasted a graham cracker that didn’t have a marshmallow and some chocolate sandwiched in between?
Graham crackers from scratch, like most anything, taste so much better. I mean it. So much better! I honestly don’t think I could buy a box again. The only problem I ran into was I couldn’t find graham flour anywhere. Yes, you can substitute, but I wanted the real thing since we would be enjoying these crackers by themselves. Thankfully, the amazing internet allowed a bag to be delivered to my door two days later
Now, you can truly enjoy these crackers enough to eat them alone, make a little sandwich out of them, or go ahead and enjoy a tasty S’more.
- 8 oz. (1 1/2 cups) graham flour
- 2 oz (1/2 cup) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 oz (1/2 cup) brown sugar
- 3 oz (3/4 stick) unsalted butter, cold
- 3 oz (1/4 cup) honey
- 1/8 cup milk
- 1 tsp vanilla extract
Add the graham flour, all purpose flour, baking soda, baking powder, salt, and sugar into a food processor. Pulse until combined.
Add the cold butter and pulse until the mixture resembles corn meal.
Add the honey, milk, and vanilla extract and pulse until the mixture forms a dough.
Lightly flour your counter and remove and knead for a few moments, if needed. Roll out into a 1 inch thick disk and wrap in plastic wrap. Refrigerate for 30 minutes.
Pre-heat oven to 350 F.
Roll the dough out to 1/4″ or 1/8″ thick. You can use a cookie cutter, pizza cutter, or a pasta wheel to create your crackers. Use a toothpick or skewer and poke some holes into whatever design your heart desires!
Place the cookies on a baking sheet lined with parchment paper. Bake for about 15 minutes for crackers that are 1 inch in size or about 20 minutes for 2 inch crackers, or until the sides get brown.
Makes about 32 2-inch cookies.