Graham Crackers

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Graham Crackers

star rating (19) rate this recipe »
Published prior to 2008

Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour -- flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers -- sweet, crisp crackers made from whole wheat flour.

These crackers aren't as light as the ones you buy in the store. But they're crunchy and delicious, just the ticket for spreading with peanut butter and enjoying with a cold glass of milk.

1 cup (4 ounces) King Arthur Traditional Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it's more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it's about 1/16-inch thick; make sure rolling surface is well-floured, or you'll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you're so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 4, March-April 1992 issue.

Reviews

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  • star rating 05/01/2015
  • Rebecca from Altoona, PA
  • Great recipe. We are dairy and egg free so I tweaked it a little to suit our diet. I used Ener-G egg replacer and coconut milk as my substitutes and I used a heart cookie cutter. The heart was what my kids wanted. I will be making these again and possibly trying the chocolate version soon as well.
  • star rating 04/24/2015
  • Sarah from San Antonio
  • Thank you for the recipe. It tastes good and healthy.
  • star rating 03/31/2015
  • Papa from Vacaville Ca
  • These are nasty, taste nothing like graham crackers.
    We are very sorry this recipe was a disappointment. We hope you will try some other recipes soon! Elisabeth@KAF
  • star rating 10/15/2014
  • Aurelia from Texas
  • This recipe was GREAT! I am gluten and dairy free so I adjusted some of the ingredients, but it still came out fantastic! In replacement for the flours, I used 1 cup of the GF All-Purpose KAF and 1 cup of GF Oat Flour since it has that nutty taste similar to the wheat flour. In replacement of the honey, I used Brown Rice Syrup (you can use maple syrup as well) and I also added a tsp of vanilla extract powder to give it some extra flavor. After that, I pretty much mixed and did the rest as it called for. I let the dough chill for 1 day (it really helped stiffen the dough!) and then I brushed some vanilla almond milk on each cookie and sprinkled some cinnamon-sugar on top, put them in the oven for 13 mins and watched (and smelled!) the heavenly glory of graham crackers that would not hurt me! Thank you King Author for providing recipes that aid us Gluten Free eaters as well as provide some that can be substituted and still come out fantastic! I haven't had graham's in over five years and now I can embrace the greatness once "S'more"!
  • star rating 10/04/2014
  • Hank from Houston
  • I bake a professional cheesecake for volunteer gigs from time to time, and, to my surprise, my supplier of graham cracker crust stopped carrying the product I use. This recipe scales well and can be easily tweeked to add your distinct flavor. In my case, I used dark brown sugar, unfiltered clover honey, and a dash of ginger. This made for an excellent and complex crust for my cheesecakes. Thank you for sharing it.
  • star rating 10/03/2014
  • Mary from Denver
  • EASY! I turned off the oven at 15 minutes, but left them on the sheet in the warm oven to crisp. Mildly sweet! Exactly what I wanted & the kids asked for thirds! I'll make these again !
  • star rating 12/12/2013
  • Shelli from Denver, CO
  • I made these with all whole wheat flour, and doubled the honey and skipped sugar. I thought they were very good! Agree with others that rolling them to a consistent thickness is key, and the crispy ones are the best. I rolled these out and used cookie cutters with my son to make Christmas graham crackers. Would definitely make these again.
  • star rating 10/07/2013
  • Kathleen from Juliette, GA
  • I really enjoyed this recipe, but, I must be honest, I did not follow it to a tee. I used all white whole wheat flour and coconut sugar. I found the texture to be wonderful, but they were a bit sweet for my taste. I have to see how my daughter likes them as is, but next time I may try to halve the sugar or just use the honey called for in the recipe. Like another reviewer, I rolled the dough directly onto a Silpat, cut lines at the size I wanted for the crackers, about 3x3, and baked them right on the mat. They came out very nicely and did not stick. The crackers were easy to break off where I had made the cuts in the raw dough. Because I was unable to roll the dough to a completely even thickness, I removed the outer, thinner crackers before the thicker middle ones.
  • star rating 09/10/2013
  • Sonya from La Mesa, CA
  • These are SO yummy! I love them plain, like little cookies, but they also work well in recipes that call for graham crackers. I first found the recipe in Whole Grain Baking. They are way better than regular graham crackers, IMO.
  • star rating 08/29/2012
  • Michelle from California
  • I really love the taste of this graham cracker! I looked at a lot of recipes and am glad I went with this one as its lower in sugar, but still carries a nice sweetness. My turned out very crunchy, which was great. I rolled mine right onto a Silpat which was super easy for transferring to the baking sheet. Those baked with the Silpat also turned out a more even color whereas those baked right on the sheet were darker around the outside of the sheet.
    Use of the Silpat is a great idea - but you may also need to flour this (the whole wheat pastry OR all purpose flour used in the recipe). Recipe suggests to make sure rolling surface is well floured! Happy Baking! Irene @ KAF My only (minor) sadness is that I had a hard time using cutters as the dough warmed up quickly and became difficult to remove from in b/t the cut-outs. Perhaps that was just the warm weather we're experiencing or some additional fridge time could help as well.
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