Homemade Graham Crackers

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These homemade graham crackers are so good and don't compare to the store-bought kind at all! They're buttery and crisp, with hints of cinnamon and brown sugar.

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We love making homemade graham crackers to use as cake crusts, s'mores or just as a snack to have around the house.

Trust us, once you make these homemade you won't be going back to store-bought!

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What are Graham Crackers?

Graham crackers were said to have been created by Sylvester Graham in 1829. Graham was a bit of a health freak and consistently preached about the effects the diet had on one's mental state. Graham was an advocate of using whole grain wheat and was a strict vegetarian.

Although it's a bit hard to believe that Graham would approve of the state of his current “Graham Crackers”, it’s hard to deny how great they taste.

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Ingredients for graham crackers

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These homemade graham crackers are actually made similar to how you would make a cookie dough and require ingredients you probably already have on-hand. Here's your grocery list:

• Whole wheat flour: The whole wheat flour gives the graham cracker its distinctive color and flavor.
• Sweeteners (brown sugar/granulated sugar/honey): The use of three different sweeteners give the grahams a depth of flavor.
• Butter: The butter gives the graham its classic richness and promotes its crisp texture.
• Flavorings (Vanilla extract/ground cinnamon): The vanilla and cinnamon add to the depth of flavor and gives the grahams their vintage taste.

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Tips on making the best homemade graham crackers

Toasty, cinnamon-y, golden brown crunchy graham crackers? Yes, please! We make no promises that these will last in your home.

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1. Use the creaming method: By whipping butter in low speed and adding the sugar slowly and then adding the dry ingredients is important so that you can incorporate air into the dough.
2. Don't overwork the dough: Only mix the dough as much as you need to in order to incorporate all the dry ingredients. Overworking will result in thick and dense crackers.
3. Give the graham crackers plenty of room: Lay the crackers about 1/8th inch apart on the baking sheet to allow for them to expand lightly in the oven.
4. Storing the dough: Once made, the dough can be stored well wrapped in the freezer pretty much indefinitely or in the fridge for 2-3 weeks, prior to baking.
5. Poking holes: Poke holes in the graham cracker prior to baking to prevent over-expansion during baking.

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We hope you enjoy these incredibly buttery, crunchy, cinnamon-y Graham Crackers.

Cheers and eat well!