Homemade Graham Crackers

Name: Homemade Graham Crackers
Prep time: 20 min
Total time: 2 h 15 min
Yield: 15 servings
Ingredients: Graham Crackers; 1 cup all-purpose flour; 1 cup whole wheat flour; 1/3 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 large Land O Lakes® Egg; 1/4 cup Land O Lakes® Butter melted; 1/4 cup honey; 2 tablespoons whole milk; Cinnamon Sugar Topping; 2 tablespoons whole milk; 3 tablespoons sugar; 1 teaspoon ground cinnamon

After making this homemade version of a store-bought staple, you may never go back. Letting them sit in the oven results in perfectly crisp graham crackers.

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20 min

Prep Time

02 hrs 15 min

Total Time

servings

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Ingredients

Graham Crackers

1 cup all-purpose flour

1 cup whole wheat flour

¹/₃ cup sugar

1 teaspoon baking powder

¹/₂ teaspoon ground cinnamon

¹/₂ teaspoon salt

1 large Land O Lakes® Egg

¹/₄ cup Land O Lakes® Butter, melted

¹/₄ cup honey

2 tablespoons whole milk

Cinnamon Sugar Topping

2 tablespoons whole milk

3 tablespoons sugar

1 teaspoon ground cinnamon

How to make

STEP 1

Combine flours, sugar, baking powder, cinnamon and salt in bowl. In another bowl combine egg, melted butter, honey and 2 tablespoons milk. Add to flour mixture, stir until just combined. Turn out onto counter and gently knead until dough comes together. Wrap in plastic food wrap and refrigerate at least one hour.
STEP 2

Heat oven to 300°F.
STEP 3

Remove graham cracker dough from fridge. Divide dough in half; roll each half out onto parchment paper, flouring if necessary to prevent sticking, until 1/16 inch thick. Place dough and parchment paper onto baking sheets.
STEP 4

Combine sugar and cinnamon for topping. Brush each sheet of dough with milk and sprinkle with cinnamon sugar mixture.
STEP 5

Bake 5 minutes, rotate pans and contine baking 5 more minutes. Remove from oven; cut into 2"x3" rectangles. Do not separate. Using end of skewer or chopstick, gently poke 9 holes in each cracker.
STEP 6

Continue baking 18-20 minutes, rotating pans halfway through. Turn oven off; open door for 3 minutes. Close door; leave crackers in oven 20 minutes to dry out. Remove from oven; transfer to cooling racks to cool completely.