When you really get to thinking about graham crackers, you start to realize the pivotal role they play in childhood memories. Graham crackers are a cornerstone of afterschool snacks, a mom-approved, cookie-alternative for pre-dinner nibbling, and the foundation for a great s’more assembled over a crackling campfire. Light, crunchy, and satisfying, graham crackers have long been a popular choice for kids and grown-ups alike. Go ahead and admit it – even adults need an after-work snack, a little pre-dinner noshing, and the perfect s’more over a glowing fire.
Our graham crackers were made using Creamy Wildflower Honey, but any variety would work well. Leave a comment and let us know which variety you used!
- 2 cups unbleached all-purpose flour, plus more for rolling
- 1/2 cup whole-wheat flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
- 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup Creamy Wildflower Honey
- In a medium bowl, sift together the all-purpose flour, whole-wheat flour, baking soda, and cinnamon. Add salt to already sifted ingredients. (Incorporating the salt last ensures that it doesn’t get stuck at the bottom of the sifter and leave you with salt-less dry ingredients.)
- Combine the butter, both sugars and Creamy Wildflower Honey in a bowl and mix the ingredients on medium speed until they are well-combined. Then add dry ingredients in 2 batches, letting the first batch be fully incorporated before adding the second.
- Dump the dough onto a piece of plastic wrap and spread it out. Cover with another piece of plastic wrap and shape the dough into rectangular shape (the thickness, length and width of the dough doesn’t matter at this point). Wrap the dough package with a third piece of plastic wrap and refrigerate until chilled, about 30 minutes or up to 2 days. (You can also freeze the dough, well wrapped, for up to 1 month.)
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Unwrap the chilled dough, and on a lightly floured surface roll it out until the dough is 1/8 inch thick. Use a sharp knife and ruler to cut the dough into 1 1/2 x 3-inch rectangles. Gently transfer the dough rectangles with a spatula to the baking sheets as you go about cutting. Re-roll the dough scraps to shape more graham crackers. With a fork, pierce each rectangle with 2 rows of 4-6 marks.
- With the baking rack positioned in the middle, bake the crackers for 15-20 minutes until they are golden brown, rotating the baking sheets half way for even baking. Let the crackers cool on a wire rack and serve.