These homemade graham crackers ride the line between cracker and cookie: they’re not completely sweet, but they’re just sweet enough avoid being savory. They have an alluring aroma. Unlike their store-purchased counterparts, I love to eat these homemade grahams plain. They have a subtly, very pleasant flavor that is mildly addictive. They’d also be surprisingly right at home on a cheese plate; I love them with a tangy, medium cheddar.
Ingredients
113g (1 cup) whole wheat flour
120g (1 cup) all-purpose flour, plus more for rolling
50g (1/4 cup) sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 large egg
50g (1/4 cup) vegetable oil
85g (1/4) cup) honey
28g-43g (2 to 3 Tbs) milk, plus more for glaze
2 heaping Tbs cinnamon sugar
Directions
- In a stand mixer fitted with the whisk, mix the flours, sugar, salt, cinnamon, and baking powder on speed 4 or 6 (out of ten) until everything’s nicely blended, about 15 seconds. Transfer to another bowl; set aside. In the (unwashed) mixing bowl, whip the egg, oil, honey, and 2 Tbs of the milk until well-blended, about 20 seconds on speed 6. Change to the paddle and add the flour mixture to the egg mixture. Mix on speed 6 until the mixture has come together, about a minute. Remove the bowl from the machine, and run a hard, flexible silicone scraper around the bowl to push the remaining dry ingredients into the dough. (Add more milk, if needed.) Use the scraper to continue mixing the dough until you no longer see anything dry. The dough should be very soft, but it shouldn’t be sticky to the touch. Wrap the dough in plastic, place it on a plate, and refrigerate it for at least 1 hour.
- Preheat the convection oven to 275°F, with two racks positioned as near to the middle as you can arrange them. (If your oven auto-converts, set it to 300F.) Divide the dough in half. Roll each half out on a 16.5 x 11.5-inch Silpat (you’ll need two: one for each dough half) into neat rectangles that come about an inch shy of the edge of the Silpat and are about 1/16 inch thick. Use generous amounts of flour as you roll. Transfer each Silpat to a cookie sheet.
- Brush the dough with milk. Take your time to make sure the dough is evenly covered, and that you haven’t left milk in standing pools. As you do this, the milk will eventually mix with the dough and become pasty, which will make it easier for you to create an even coating. Use a fine-mesh sieve to help you dust the dough generously with cinnamon-sugar, about 1 heaping Tbs per sheet, or to taste. (Prick all over with a fork.) Slide the sheets into the oven and bake for 10 minutes.
- Cut the crackers: for each Silpat, use a straight edge to divide the long edge of the rectangle into four, and the short edge into three, tracing out indentations for a dozen equal rectagulish squares in the dough. Use a plastic knife to cut the dough along the indentations. Work gingerly, so that you don’t mar the Silpat.
- Return the sheets to the oven for 20 minutes. Turn the oven off, and leave the door opened for two minutes. Then close the door and let the crackers rest in the oven for 20 minutes. Transfer the crackers to racks to cool them completely. Store at room temperature in an airtight container.
Notes
- I typically use olive as the oil, and love it.
- I’ve used cream instead of milk, on occasion. I couldn’t tell any difference. However, you cannot use cream to glaze the dough. It’s too thick.
- I like one part cinnamon to three parts sugar for my cinnamon sugar.
- Pricking with a fork will help keep the crackers flat. Otherwise, their sides will be flat, but the interior of the bottom of the cracker will be slightly bowed. I don’t mind this bowed shape, though, and I think that the crackers are prettier without the fork marks.
- The finished dough will want to be sticky, and may stick to your utensils, but it should not stick to your hands. If you’re familiar with dough, but not this particular dough, it will seem too soft when first mixed. No worries: it will firm up in the fridge.
It’s quite tempting to eat these crackers like chips, so don’t expect them to last long. I like to pack a couple of them with my lunch, as a nice little treat that goes great with coffee.
The Backstory
This recipe comes from King Arthur Flour. I’ve made the directions much more explicit and have modified them to suit the cooking equipment that I use. If you want to make these crackers without a stand mixer, without Silpats, and in a conventional oven, see the original recipe.
Social Learning
If you buy a 1-pound bag of wheat flour to make these crackers, and you’re not sure what you’re going to do with the rest of the flour, keep it in the freezer. It will keep well in there for the long haul. On the other hand, I can’t imagine that you’re not going to want a second batch of these grahams. They’re so good.
Graham flour is a type of coarse-ground whole wheat. The KA recipe called for regular whole wheat flour. I get the impression that people use either one – or even both – in their grahams.
Now and again, I buy cinnamon sticks for one thing or another, and the ones I don’t use sit around for … I don’t know … years. If you’re like me (God help you), you should know that you can actually grind them in a coffee grinder. You’ll probably have to break them up – which is best done by hand – to get them to fit into your grinder. Start with pulses, and eventually just let the thing go. You can tell by the sound that you’re accomplishing something, as it gradually changes from a rattle to a whir. After a while, the sound becomes unchanging. Continue to grind a bit longer, and then pass the cinnamon through a fine-mesh sieve. It won’t turn into that superfine powder that you’re used to, but close enough for government work. I use it in cookies, cakes, in cinnamon-sugar. and in these crackers. It’s interesting … it is twice and pungent than commercially-purchased, ground cinnamon. But the flavor isn’t sharper, necessarily … it’s more complex.
These homemade grahams have a texture that is unlike store-purchased grahams. Although they do have a bit of the “cakiness” that you’d expect in a commercial graham, they have more snap. They’re hardier.
I haven’t tried making s’mores with these homemade grahams. As it is, when you bite into a s’more, the marshmallow nearly squishes right out of the sandwich. Because these homemade grahams have more body to them, I have a feeling the squishiness of the marshmallow would be problematic. But hey, I haven’t tried it. I have made grahams with gluten-free flour, though – and those are much more delicate and crumbly. They might make a good s’more.
Substitutions and Variations
- My sister-in-law suggested adding a big hit of ginger to these crackers, and I agree. I’m’n’a try that.
- I’ll bet cardamom would be nice.
- As little as 1/2 or as much as 2 teaspoons of vanilla might be a benefit.
- I’ve now and then used sorghum instead of honey. it makes the crackers darker – not just visually, but in terms of taste.
- Molasses would also be an interesting honey substitute.
- Brown sugar might be a great substitute for the white.
Homemade Graham Crackers in a Convection Oven
Credit for images on this page: unless cited otherwise, Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. Thanks, Kesor.
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They turned out so perfectly even and nice. Love the generous amount of cinnamon sugar atop. Well done, Jeff.
angiesrecipes recently posted…Oliebollen Dutch Doughnuts
Thank you!
Oh, my, those look and sound delicious. I must admit I never thought of making graham crackers, but I’m guessing yours are like comparing apples and oranges with the store bought variety. Impressive!
Thanks, Judee!
I’ve always wanted to make homemade graham crackers! In fact, I think it’s been on my “to bake” list for like…well…years. This post is inspiring me, Jeff! I have so many thoughts. “mildly addictive?” I think that’s the understatement of the year! And I’m really intrigued by the molasses idea. Actually, do you think we could make gingerbread graham crackers!? Let’s do it!!
David @ Spiced recently posted…Bagel French Toast Casserole
That’s a great idea!
These homemade graham crackers are gorgeous Jeff! I love graham crackers, but have never made them. You’ve inspired me! I also love the idea of grinding cinnamon sticks. I can see how the taste would be more complex.
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Thanks, Shannon!
I never would have thought of baking graham crackers – how interesting! While store-bought crackers taste too boring to enjoy on their own, I bet homemade graham crackers will disappear fast, way before you have a chance to use term in a recipe 🙂
Oh yes, you’ll enjoy these. In that sense, no comparison with store-bought!
I’ve never made my own graham crackers! Fun idea. Yours look much better than those thin packaged things I buy at the store. Thanks!
John / Kitchen Riffs recently posted…Buckwheat Pancakes
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I’ve always wondered what was in a Graham cracker. Now I know. GREG
🙂
I buy cinnamon graham crackers every week for one of my sons. Would be fun to make them — why I haven’t thought to try it sooner is beyond me. This recipe looks great! 🙂 ~Valentina
And if you need to make them gluten-free, they’re really good that way. Even better in the sense that they’re more delicate and crumbly.
WHAT? Homemade Graham crackers? Although now that I think about it, it’s not far-fetched. Will definitely gove these a go.
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They’re so much more interesting than store-bought.
I will have to try this version, Jeff. Once, many years ago, a friend was coming to dinner and I asked what he wanted for dessert. His answer? “S’mores.“ So, I decided to be a smart ass and make homemade graham crackers and homemade marshmallows and, of course, used Belgian chocolate to make the s’mores. They were fantastic, but I’ve never made it sense. I can’t even remember where I got the recipe! I think your comment about eating this with cheddar cheese makes it sound the most appealing.
I’ll bet they were fantastic! What a lot of work that must’ve been!
We call Graham Crackers “digestive biscuits” here in the U.K. At least that what they say are closest to them as you can’t get Graham Crackers here. At least I can make them now if I want with your recipe!
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Oh, that’s interesting. I’ve often heard about digestive biscuits and have often wondered what they are.
I have seen so many American bloggers using graham crackers for making the cheesecake base and I always wondered what is it made of, what is its texture. I would love to try your recipe sometime soon. Thank you for sharing 🙂
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If you do make these for the purpose, consider using a gluten free flour. It will make a lovely crust.
I’ve never made graham crackers but I do love to eat them. Yours look so professional. I adore cardamom and agree that a hint of it in the recipe could be lovely.
Thanks, Judee!
I used to mak crackers all of the time and know that homemade is SO much better than storebought. Grahams are wonderful crackers and so many things you can do with them. You’ve inspired me to start making crackers again. I love this recipe. Thanks!
mjskitchen recently posted…Louisiana Red Beans & Rice
You’re welcome!
These are perfection! SOOO much better than the store bought brands! I’ve linked to this from my NY cheesecake recipe!
Thank you!