Graham Cracker

• Prep Time: 25 minutes

• Chill Time: 45 minutes

• Bake Time: 15 minutes

• Total Time: 1 hour 25 minutes

• Yield: 24 large cracker sheets (or 48 squares)

• Skill Level: Intermediate

• Difficulty & Intensity: Medium (Requires dough chilling, precise rolling to 1/8-inch thickness, and careful heat management)

Kitchen Equipment Needed

• Stand mixer (fitted with a paddle attachment) or a large mixing bowl with a hand mixer

• Rolling pin

• 2 large rimmed baking sheets

• Parchment paper

• Pastry wheel, pizza cutter, or sharp chef’s knife

• Fork or docker tool

• Measuring cups and spoons (or digital kitchen scale for best accuracy)

Ingredients

Dry Ingredients

• 2 cups (250g) Graham Flour (or coarse whole wheat flour)

• 1 cup (125g) All-Purpose Flour

• 3/4 cup (150g) Dark Brown Sugar, packed

• 1 tsp Baking Soda

• 1/2 tsp Fine Sea Salt

• 1 tsp Ground Cinnamon

Wet Ingredients

• 1/2 cup (1 stick / 113g) Unsalted Butter, cold and cubed into 1/2-inch pieces

• 1/4 cup (85g) Raw Honey (or clover honey)

• 2 tbsp (40g) Blackstrap Molasses or dark corn syrup

• 3 tbsp (45ml) Cold Whole Milk

• 1 tsp Pure Vanilla Extract

Optional Cinnamon-Sugar Topping

• 2 tbsp Granulated Sugar

• 1/2 tsp Ground Cinnamon

Step-by-Step Baking Instructions

Step 1: Combine the Dry Base

In the bowl of your stand mixer fitted with the paddle attachment, combine the graham flour, all-purpose flour, dark brown sugar, baking soda, fine sea salt, and ground cinnamon. Mix on low intensity for about 30 seconds until the dry ingredients are uniformly blended and no lumps of brown sugar remain.

Step 2: Cut in the Cold Butter

Add the cold, cubed butter to the dry flour mixture. Turn the mixer to low-to-medium intensity and beat until the mixture breaks down into fine, coarse crumbs about the size of small peas (approximately 2 to 3 minutes). The flour should begin to coat the fat particles thoroughly, which prevents excess gluten formation and produces that signature tender snap.

Step 3: Mix the Liquid Aromatic Base

In a separate small bowl or measuring cup, whisk together the honey, molasses, cold whole milk, and vanilla extract until fully combined and smooth.

Step 4: Form the Dough

With the mixer running on low intensity, slowly pour the liquid honey-molasses mixture into the dry flour and butter mixture. Continue mixing just until the dough pulls together into a cohesive ball. If the dough feels overly dry or crumbly, add an extra tablespoon of cold milk. Avoid overworking the dough, as excess mixing will make the finished crackers tough rather than crisp.

Step 5: Chill the Dough

Divide the dough into two equal halves. Shape each half into a flat, rectangular disk about 1/2-inch thick. Wrap each disk tightly in plastic wrap and place them in the refrigerator for at least 45 minutes (or up to 48 hours). Chilling solidifies the butterfat and hydrates the coarse whole wheat fibers, making the dough much easier to roll out cleanly without sticking.

Step 6: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside.

Step 7: Roll and Shape

Take one dough disk out of the refrigerator. Place it between two sheets of parchment paper. Using a rolling pin, roll the dough out evenly until it reaches approximately 1/8-inch thickness. Maintaining a uniform thickness is essential so all crackers bake evenly without burning at the edges.

Remove the top sheet of parchment paper. Using a pastry wheel or pizza cutter, trim the rough outer edges to form a clean rectangle. Cut the dough into 2×4-inch rectangles (or your preferred square sizes). Do not separate the pieces yet; keeping them adjacent helps prevent shrinkage during baking.

Step 8: Dock and Score

Transfer the parchment paper with the rolled, cut dough directly onto your prepared baking sheet. Using a knife, gently score a line down the center of each rectangle (without cutting all the way through) to create the classic breakable cracker line. Use a fork to poke rows of small holes across each cracker; this “docking” process lets steam escape, keeping the surface flat rather than puffing up like bread.

If desired, sprinkle the top lightly with the cinnamon-sugar mixture.

Step 9: Bake to Perfection

Bake on the middle rack at 350°F (175°C) for 13 to 15 minutes. Watch carefully around the 12-minute mark—the crackers are done when they turn a deep golden-brown color around the edges and feel firm to a light touch in the center.

Step 10: Cool and Crisp

Remove the baking sheet from the oven and let the crackers sit on the hot pan for 5 minutes. Transfer the crackers on their parchment paper to a wire cooling rack to cool completely. As they cool to room temperature, they will dry out and achieve their characteristic crisp crunch.

Storage & Shelf Life

• Room Temperature Storage: Store completely cooled crackers in an airtight container at room temperature. They will remain fresh, crisp, and delicious for up to 2 weeks.

• Freezing the Dough: You can freeze the wrapped dough disks for up to 3 months. Thaw overnight in the refrigerator before rolling out.

• Freezing Baked Crackers: Baked crackers can be frozen in an airtight freezer bag for up to 3 months. Recrisp in a 300°F (150°C) oven for 3 to 5 minutes if needed.

Complete Nutritional Information

Nutritional values are calculated per serving (1 large cracker sheet / 1/24th of recipe).