When I saw this recipe for Graham crackers on Smitten Kitchen, I was fascinated for I had never seen a graham cracker recipe before (or more appropriately, never looked for one)! Luckily, I knew what Honey Maid Grahams tasted like for I had tried them a few months ago and knew what to expect. Turns out, these crackers were better than the boxed version! Nothing beats fresh, out of the oven goodies, right? I had them warm just by itself, but I bet it’d be so good with some whipped cream. They were a little more dense and a little more chewy, but very satisfying!
Every recipe for cheesecake calls for a Graham cracker base and because of the unavailability of graham crackers here I’ve had to use locally available digestive biscuits. Now i know I won’t have to and the next time I make cheesecake I’m going to make these homemade grahams and really live up to the term “baked from scratch!”
Graham Crackers
Adapted from: Smitten Kitchen
Yield: 10 4 x 4.5-inch graham crackers or 48 2-inch squares
1 cup / 176g dark brown sugar, lightly packed
1 tsp / 6g baking soda
3/4 tsp / 4g kosher or coarse sea salt
7 tbsp / 3 1/2 ounces / 100g unsalted butter, cut into 1-inch cubes and frozen
1/3 cup / 114g mild-flavored honey, such as clover
5 tbsp 77g milk, full-fat is best
2 tbsp / 27g pure vanilla extract
Topping (optional, I skipped this because the crackers themselves were sweet enough for me)
3 tbsp / 43g granulated sugar
1 tsp / 5g ground cinnamon
- Combine together the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.(Alternately, you can cut the ingredients together with a pastry blender).
- In a small bowl or a Pyrex jug, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
- Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it and chill it until firm, about 2 hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
- Divide the dough into two halves. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8th inch thick.
- Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, score the dough every 4 1/2 inches to make 4 crackers. As you can see, I just rolled with the flow without any precise measurements. Lift with a metal scraper gently, the dough is sticky.
- Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping, if you’re using. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough as well as the remaining scraps of dough.
- Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.
- Bake for 15 minutes, until browned and slightly firm to the touch rotating the sheets halfway through to ensure even baking.
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{ 30 comments… read them below or add one }
How cute! I used to put them into a bit of icecream or a shake. Yummy!
We love Graham Crackers around here. I bet homemade ones are amazing. I love putting some frosting in between too and having a Graham Cracker treat!
Great photos.
We made homemade graham crackers and mallows for our friends for Christmas. We dipped the crackers in chocolate for homemade smore's. They were a hit. Your crackers look great!
I used to snack on graham crackers with nutella when I was a kid. So yum. I've seen this before at SK but never tried it. Yours look amazing!
I've had that recipe bookmarked for awhile, and now I'm definitely going to make them. They look absolutely delicious, especially the texture. I love the last pic!
Lovely! I love how everyone is coming back to basic food. I always try to make my own basics (like yogurts, ketchup, jams, juices), because the store-bought ones contains preservatives and artificial flavors. You really get the real deal. I just bookmarked your recipe. Thanks!
You made your own graham crackers?! Holy Moly! I'm impressed.
Nice recipe… the crackers look really good and really crispy
I've always had to hunt for graham crackers everytime i make cheesecake! they're not a staple in the grocery stores here, i'm afraid. but now, i think i'll just make my own!!
thanks!
I've always had to hunt for graham crackers everytime i make cheesecake! they're not a staple in the grocery stores here, i'm afraid. but now, i think i'll just make my own!!
thanks!
homemade graham crackers sound delicious, kudos to you for making them at home! thanks for sharing!
I do so love graham crackers and have yet to make my own. My older son's name is Graham and when we were contemplating naming him that, my husband said, "But kids will call him Graham cracker!" and I said, "So what? Graham crackers are good!". So, I got my way.
These look great. I made some graham crackers the other day too!
Graham crackers are so versatile. There is a lot to do with them! I will save your recipe to try some time. Thanks!
It is my first time I hear about a graham craker recipe! That is great!
Yumm!!! I love Deb's recipes. So simple and fool-proof. And this modified recipe is just as great! Looks super delicious!
Curiosity is a perfectly good reason to try something new!!
These looks delicious and very authentic. I would totally sandwich some ice cream in them!
Your blog is lovely, i'll continue to visit you
Thanks, all.
Hi Purple Foodie, thanks so much for your comment on my Peas blogpost! We soooo love eating produce from our own garden… such a thrill.
My twitter handle is kaveyf and I'd love to keep in touch via twitter. Thank you for asking!
I too have never tried a graham cracker as we can't get them here in UK either. Will be trying this very soon.
Nice and love this idea!!! Heck now I am actually half tempted to try and make them. Plus I am thinking the same thing cheesecake crust…drooll…or smores….
Purple foodie,
You are the best! NY cheesecake is only better with homemade graham crust! Just don't forget the all time best use of graham crackers is Smores!
I've been wanting to try my hand at baking my own. Yours look good. Glad to hear that they are worth the work.
~ingrid
Very interesting! I never thought about making my own either! thanks!
great job, i think i might try making these too. Yours turned out fab
These look awesome! I tried my hand at cheese crackers some time ago. Now you've got me thinking about trying these too. Thanks for sharing it.
that looks great! my boyfriend eat them with icing on top! he says it's the best dessert he remembers from when he was a kid. go figure.
Michelle: Let me know when you try these!
Peggy: Icing on top of graham crackers sounds like fun!
Does anyone know how long these last before going stale?
Sorry Anon, I've used them up withing a few days of making it so can't comment on that. But given that it's high on honey and sugar, this should last a while…
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