Once you try this easy Homemade Graham Crackers Recipe, you'll never go back to store bought graham crackers again!
Cook Time12 minutesmins
Total Time12 minutesmins
Course: Snacks
Cuisine: American
Keyword: cracker, honey
Servings: 184×4 inch crackers
Author: Veronica
Ingredients
2 1/2cupsall purposeun-bleached flour, plus more for dusting
1cuplight brown sugarlightly packed
1teaspoonbaking soda
¾teaspoonsalt
7tablespoonsunsalted buttercut into cubes then chilled in the freezer
⅓cuphoney
5tablespoonswhole milk
2tablespoonspure vanilla extract
For the Topping:
¼cupgranulated sugar
1teaspoonground cinnamon
Instructions
Preheat oven to 350 degrees.
Combine the flour, brown sugar, baking soda and salt in the bowl of a stand mixer. Mix on low to incorporate. Add the butter and mix on low until the mixture resembles coarse meal.
In a small bowl whisk together the honey, milk and vanilla. And to the flour mixture and mix on low until the dough starts to come together. It might look crumbly and soft at this point so work it with your hands and form into a ball. Let sit in the refrigerator for 20 minutes to firm. Meanwhile prepare the topping by mixing together the cinnamon and sugar.
Divide the dough in half and roll out unto a lightly floured surface into a long rectangle, about an 1/8″ thick. Flour as necessary to keep from sticking. Trim the edges to make the rectangle 8 inches wide and 12 inches long. Thus make a 3×2 of 4×4 inch cookies. This will give you the traditional graham cracker shape.
Make a vertical line down the middle of each cracker being very careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows in each half, 10 total.
Transfer to a lightly greased or parchment lined cookie sheet. Sprinkle lightly with the cinnamon/sugar mixture.
Bake for 12-15 minutes. Rotating halfway through and checking on them erring on the earlier side as not to burn the crackers. You will want them to be slightly firm to the touch.