What kid (or adult) doesn’t love graham crackers? Their crispy crunchiness just screams childhood. My kids used to eat graham crackers by the box full….until I read the box and realized what’s in those things. So I went in search of a homemade graham cracker recipe. I searched and experimented for several years until I finally came up with these. Hello graham cracker heaven! One bite of these and you’ll never want to touch another store bought graham cracker again. My kids beg me to make these, and they’re perfect take along snacks for long car rides, trips to the park, school lunches, or wherever a little one (or bigger one) might need a quick and easy snack. The only problem is that they might disappear as fast as you can make them.
- 2-3/4 cups fresh milled flour *
- 1/2 cup sucanat (or substitute brown sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup honey
- 1/4 cup water
- 1 tsp vanilla
- 1 stick butter, melted
- Preheat oven to 350 degrees.
- Melt butter in a pan on the stove. Set aside.
- In a mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the liquid ingredients: honey, water, vanilla, and melted butter.
- Stir well until a nice ball of dough is formed (add more flour if it's still sticky).
- Divide the ball in half.
- Place parchment paper on two cookie sheets.
- Place one ball of dough on each cookie sheet.
- Roll each ball of dough out until it's a large rectangle that covers the cookie sheet (sprinkle a little flour on the dough if it's still sticky).
- Use a pizza cutter to cut each sheet of dough into 2 inch squares or cut shapes with cookie cutters.
- Bake in 350 degree oven for 18 minutes.
- Turn the oven off, but leave the crackers in the oven for about 30 minutes to get crisp.
- Remove from the oven and break into crackers along the precut lines.
- This step is optional. Some of the kids (and grown ups) around here like these crackers extra crispy, and we don't think the oven gets them crispy enough. So we like to put them in the dehydrator for a few hours set on 95-100 degrees to get that extra crispiness.
- Store in an air tight container.
* We use wheat berries to make fresh milled flour for all of our baking. But if you don't have a grain mill and grain, you can just substitute all purpose flour or whole wheat flour. You might need to use just a little less flour than the recipe calls for. For this recipe we use soft white wheat.