DIY Graham crackers: just in time for your epic Labor Day, last-summer-campout s’more session.
I originally ran across this recipe on Brown Eyed Baker. The recipe is so crazy easy, so delicious, so beyond what we expected—I’ve made four batches in two weeks.
We’ve been gobbling them up plain, smearing them with peanut butter, crumbling them on vanilla ice-cream and using them to make the granddaddy of graham cracker creations; s’mores. The ingredient list is short, the effort is minimal and they are healthier than their processed compadres.
I poked holes in mine with a toothpick. Totally unnecessary but it boosted the street cred from my kids’ perspective.
Introducing Homemade Graham Crackers…
…and a few suggested variations.
Here’s the basic recipe from Brown Eyed Baker with some additional helpful tips and sources.
- 1½ cups all-purpose flour
- 1⅓ cups graham flour–I looked in 3 different stores with no luck. Finally ordered Bob’s Red Mill. Arrived in 3 days. Get it here.
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 2/3 cup dark brown sugar
- 3 tablespoons honey
1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.
3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5-7 days.
4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll and cut out more cookies. (Need square cookie/biscuit cutters? Drive around town or order some here.)
6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely They crisp as they cool. Store in an airtight container for up to 5 days. NOTE: I used the convection oven set at 335 F and cooked them for 10 minutes. The additional 6-8 minutes was too long.
DIY Graham Cracker Variations
- Try added a tablespoon of ground cinnamon to your dry ingredients. Then sprinkle the graham crackers with cinnamon sugar before cooking. The cinnamon sugar will melt onto the surface.
- Try a teaspoon of fresh ground cardamom.
- Grate a teaspoon of fresh ground nutmeg and a tablespoon of orange zest. (Getting fancy…)
- Dip half the graham cracker in melted chocolate, place on wax paper and let it cool.
- Substitute 1/4 cup unsweetened cocoa powder for 1/4 cup plain white flour. Optional: Add 1/2 teaspoon chili powder for a Mexican Chocolate graham cracker.
Wouldn’t a ginger graham cracker be divine for the holidays? Sprinkled with finely chopped crystallized ginger? Or dip them in chocolate and sprinkle the ginger over the chocolate?
If you have any suggestions of your own please share! (The nutmeg/orange combo trickled in on Facebook.)
You see where these can go. Which leads to me to one final action in the discover of DIY graham crackers.
Let me put this delicately. You’re lovely, but it’s over. 🙂