📝 About This Recipe
Forget the waxen, store-bought boxes; these handmade graham crackers are a revelation of nutty whole wheat, warm cinnamon, and the deep floral sweetness of honey. Originating in the 19th century as a health food, our modern take elevates the snack into a sophisticated biscuit with a shattering crispness and a rich, buttery finish. They are the ultimate foundation for a gourmet s'more or a nostalgic companion to a cold glass of milk.
🥗 Ingredients
Dry Ingredients
- 2 cups Graham flour (or coarse whole wheat flour) (provides the signature nutty texture)
- 1 cup All-purpose flour (plus extra for dusting)
- 1/2 cup Dark brown sugar (packed)
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon (high quality Ceylon preferred)
Wet Ingredients
- 7 tablespoons Unsalted butter (cold, cut into 1/2-inch cubes)
- 1/3 cup Honey (wildflower or clover)
- 3 tablespoons Whole milk (cold)
- 1 teaspoon Vanilla extract (pure extract)
Topping
- 2 tablespoons Granulated sugar (for sprinkling)
- 1/2 teaspoon Ground cinnamon (mixed with the sugar)
👨🍳 Instructions
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1
In a large food processor, combine the graham flour, all-purpose flour, dark brown sugar, baking soda, baking powder, salt, and 1 teaspoon of cinnamon. Pulse a few times to aerate and combine.
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2
Scatter the cold, cubed butter over the flour mixture. Pulse in short bursts until the mixture resembles coarse cornmeal with a few pea-sized bits of butter remaining.
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3
In a small bowl, whisk together the honey, milk, and vanilla extract until the honey is well incorporated into the liquid.
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4
With the food processor running on low, slowly pour the honey mixture through the feed tube. Process only until the dough just begins to come together into a ball.
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5
Turn the dough out onto a lightly floured surface and knead gently 2-3 times. Shape into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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7
Divide the chilled dough in half. On a well-floured piece of parchment paper, roll the first half out into a rectangle roughly 1/8-inch thick. If the dough sticks, dust with a little more all-purpose flour.
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8
Using a pastry wheel or a sharp knife, trim the edges to make a neat rectangle, then cut the dough into 2x5-inch crackers.
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9
Carefully transfer the crackers to the prepared baking sheets, leaving about 1/2 inch of space between them.
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10
Use a fork or a docker to prick holes into the surface of each cracker; this prevents them from puffing up and gives them the classic look.
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11
Mix the topping ingredients (sugar and cinnamon) and sprinkle generously over the crackers.
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12
Bake for 15-18 minutes, rotating the pans halfway through, until the edges are slightly browned and the crackers feel firm to the touch.
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13
Let the crackers cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. They will crisp up significantly as they cool.
💡 Chef's Tips
For the best texture, use genuine Graham Flour, which is coarsely ground and includes the bran and germ; if you use standard whole wheat, the texture will be finer but less traditional. Ensure your butter is very cold to achieve a flaky, crisp snap rather than a soft, cookie-like bite. Do not skip the chilling step, as the dough is quite sticky and needs time for the flour to hydrate and the fats to solidify. If you want perfectly uniform crackers, use a ruler to measure your cuts and a pizza cutter for clean, straight lines. Avoid over-baking; the crackers should be golden brown but not dark, as the honey and brown sugar can turn bitter if scorched.
🍽️ Serving Suggestions
Serve alongside a platter of dark chocolate squares and toasted marshmallows for the ultimate DIY s'mores bar. Crush these crackers into a coarse crumble to create a superior crust for a New York-style cheesecake. Pair with a sharp cheddar cheese and apple slices for a sophisticated sweet-and-savory afternoon snack. Dip into a bowl of Greek yogurt sweetened with a drizzle of extra honey and fresh berries. Enjoy simply with a hot cup of Earl Grey tea or a cold glass of farm-fresh milk.