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Graham Crackers

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Graham Crackers Recipe Graham Crackers Recipe

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.

Thanks to feedback from you, our readers, as of 11/20/17 we've changed the technique for baking these crackers so that the recipe yields perfectly light and crispy crackers every time.

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At a glance

Prep
Bake
Total
Yield
about 2 dozen graham crackers
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.
  2. In a separate bowl, whisk the egg with the oil, honey, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding more milk if necessary.
  3. Wrap the dough and chill it until firm, about 1 hour (or longer, if it's more convenient).
  4. Preheat the oven to 300°F.
  5. Divide the dough in half, and working with one piece at a time, knead the dough gently until it holds together. Roll the dough out about 1/16" thick onto a piece of parchment paper.
  6. Transfer the rolled-out dough on the parchment paper to a baking sheet. Repeat with the second piece of dough.
  7. Brush both pieces of dough with milk then sprinkle with the cinnamon-sugar, if desired.
  8. Bake the sheets of dough for 10 minutes, rotating the pans after 5 minutes.
  9. Remove pans from the oven, and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles; don't separate them, just cut them.
  10. Return the cut crackers to the oven, and continue to bake for 18 to 20 minutes.
  11. Turn off the oven, and open the oven door wide for 5 minutes. After the majority of the oven's heat has dissipated, shut the oven door, and let it cool down for 20 minutes with the crackers inside; this will help them become as crisp as possible.
  12. Remove the crackers from the oven, transfer them to a cooling rack, and cool completely.
  13. Store the crackers, well-wrapped, at room temperature for up to a week; freeze for longer storage.

Nutrition Information

  • Serving Size 42g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 150
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat .5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 150mg
  • Total Carbohydrate 24g
  • Dietary Fiber 2g
  • Sugars 10g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.