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Graham Crackers

Homemade Graham Crackers topped with sweet Honey for a yummy after school snack. from #dietersdownfallChocolate Cheesecake – Day One – Graham Crackers

I’ve always wanted to make graham crackers. They looked so easy and so good.

However, I learned that I don’t make the prettiest graham crackers.  But that’s fine with me, because I made the best cheesecake with them!

Three recipes to the best Chocolate Cheesecake with homemade graham cracker crust and praline topping. from #dietersdownfallI don’t have square cookie cutters and without a proper cutters, mine are misshapen and honestly, ugly. I cut them with a knife and poked them with a fork. Hey, I had to make due…

I know. It’s ok. But let me tell you how yummy these ugly graham crackers were.

Homemade Graham Crackers, might not be pretty, but they are good. from #dietersdownfallNow, at first glance, don’t be fooled by “graham flour”. It’s not that easy to find, so if you can find pastry flour, go ahead and use that. It’s what I used to make these.  Wanna learn more about different flours, check out this Wikipedia post.

They had a rich flavor that was almost nutty. There is also a slight sweet flavor that was really good. Of course, that didn’t stop me from adding some honey to them.

Homemade Graham Crackers topped with sweet Honey for a yummy after school snack. from #dietersdownfall

Graham Crackers
Author: Karyn Granrud
Prep time:
Cook time:
Total time:
These Graham Crackers are crispy and full of flavor. Don’t eat them all, save some for the cheesecake crust.
  • 1 1/2 cups all-purpose flour
  • 1 1/3 cups graham flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup dark brown sugar
  • 3 tablespoons honey
  1. Place the flours, baking soda and salt into a bowl and set aside.
  2. Place the remaining ingredients into a mixer and beat for two minutes until light. Gradually add in the flour and blend until just combined and the dough starts to stick.
  3. Lay out a large piece of plastic wrap and place the the dough into the center. Cover with another sheet of plastic wrap and roll into a large disk. Refrigerate the dough for 2 hours or overnight.
  4. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.
  5. Roll out the dough to 1/8 inch thickness and cut out cracker shapes. Place them on the cookie sheets and poke with a fork. Re-roll and make more crackers from the leftover dough.
  6. Bake the graham crackers and rotate the pan after 10 minutes then bake another 6 minutes.
  7. Cool on a wire rack and enjoy crispy after they are completely cool.
Recipe from [url href=”” target=”_blank”]Brown Eyed Baker[/url]


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Holly Waterfall

Tuesday 15th of October 2013

I love making my own graham crackers. I'm pretty sure I cut mine with a knife and poked them with a fork as well. They don't look bad... Rustic is in, right??! :)

Karyn Granrud

Thursday 17th of October 2013

Yes... Rustic. I like that. They are rustic graham crackers, lol!