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Homemade Graham Crackers

Once you taste one of these sweet whole-wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s'mores, sandwich them with peanut butter, or simply enjoy them on their own.

  • Yield: Makes 20
Homemade Graham Crackers

Source: Martha Stewart Living, July

Ingredients

  • 1 1/2 cups all-purpose flour, plus more for working
  • 1 cup whole-wheat flour
  • 1/2 cup untoasted wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened (2 sticks)
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons high-quality honey

Directions

  1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

  2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

  3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

  4. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

  5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

Cook's Note

Crackers can be stored in an airtight container at room temperature up to 3 days.

Reviews (36)

  • larissa 25 Aug, 2013

    These are really yummy! I was short on time, so I didn't chill the dough and they still turned out great. Awesome on their own or used for s'mores :)

  • Happy_Birthday_Dr_Seuss 28 Jan, 2013

    Homemade Graham Crackers
    Russell's Sunday Dinner
    Sunday Dinner Guest Dr. Julie Iezzi, PhD
    Nutritious and Delicious!

  • Shubha Padiyar 21 Nov, 2012

    In the recipe, you state "Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

    Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. 3x2 =4? How?

  • eyewrite1 6 Aug, 2012

    how on earth can each graham cracker have 87 grams of fat? Surely you meant to divide the 87 by 20?

  • bunnieluv 16 Jun, 2012

    In case anyone is interested, I analyzed this on the "Calorie Count" website and, if you make 20 graham crackers per the recipe, each are 176 calories with 87 grams of fat.

  • sherryannbigelisen 23 May, 2011

    Crackers can be stored in an airtight container at "toom" temperature...

    HOW DISAPPOINTING

  • DellaLena 20 May, 2011

    Can these be made with actual graham flour? It seems weird the recipe calls for whole wheat and not graham flour? Maybe there isn't a difference but the graham four I have actually smells like graham crackers and whole wheat flour does not? Anyone know anything about this?

  • PrettyCook 12 Jan, 2011

    I'm loving this recipe but as the resolution requires... what are the calories on these babies? I love that they are whole wheat but I need to know will they break the new resolution?

    No, seriously...PLEASE, I've been day dreaming about them!

  • AAnderson 30 Nov, 2010

    Hi Stagebuilder: Flour can be dryer or moister depending on its age and the humidity of the area in which it is stored and this can make your dough to dry or to sticky even when you use the right amount. For this time, break up the dough, work in a little more liquid a tablespoon at a time till it comes feels right and let it rest again. In the future you can add extra liquid (or extra flour) during the mixing process when it seems appropriate.

  • stagebuilder 30 Nov, 2010

    Just made this recipe and have the sough chilling. The dough came out pretty dry and it was very hard to gather it up into a ball, much less roll it out. Did any one else have this problem? How would one make the dough more sticky? I used exactly what the recipe called for and the exact amounts. Any ideas?

  • Dinamm11 29 Nov, 2010

    Haven't made them yet but they look yummy. I think there are some typos in step 4, however. I think "Using a fluted pastry wheel, trip the outermost edges or each rectangle, ...." should read "Using a fluted pastry wheel, TRIM the outermost edges OF each rectangle, ...." (the corrected word is capitalized).

  • SissyB 25 Sep, 2010

    Can I use this recipe in my cookie press? Or does anyone think it is to thick and needs to be rolled out?

    Thank you!

  • sarah9 30 Jul, 2010

    these turn out fantastic as written. i have also tried a lower fat version by substituting one stick of butter for a 1/2 cup of applesauce, and using whole wheat flour instead of all purpose. They tuned out very well too, but needed a few more minutes in the oven.

  • CaffeLonna 8 Jul, 2010

    Thank you for the recipe. I plan to try it soon because I have been very disappointted in Nabisco graham crakers - hydrogenated oils - they are supposed to be healthy!!!

  • lauriedart 1 Apr, 2010

    I can only find toasted wheat germ - will that matter?

  • gbsk 12 Mar, 2010

    I like to use flax meal but would advise not using it in this recipe although I have not tried it. It tend to make the thing yu bake rubbery.

  • roserobin 12 Mar, 2010

    I want to cut the amount of butter in half by adding ground flax seed meal. Does anyone have any advice about this kind of alteration?? Has anyone else used ground flax as an alternative to fat in their recipes. According to the back of the package, you are suppose to be able to do this in any recipe>

  • sparilis 12 Mar, 2010

    Once you mix the all-purpose flour, whole wheat flour, and wheat germ together, you pretty much have the equivalent of graham flour. See here: http://en.wikipedia.org/wiki/Graham_flour. Maybe these ingredients are more readily available that actual graham flour?

  • sparilis 12 Mar, 2010

    Once you mix the all-purpose flour, whole wheat flour, and wheat germ together, you pretty much have the equivalent of graham flour. See here: http://en.wikipedia.org/wiki/Graham_flour. Maybe these ingredients are more readily available that actual graham flour?

  • mykele 12 Mar, 2010

    To:Mansfield park, Most honeys are very suitible. Many of these recipes
    stress high quality but unless you are a real picky baker and have access
    to higher end ingredients like MS seems to be able to obtain....you will
    get a good end product with what is available in your supermarket.

  • mykele 12 Mar, 2010

    Another heat the oven before even starting and having a chilling time.
    Graham flour is not that readily available in super markets...That is
    whole wheat flour.

  • BBSmith 12 Mar, 2010

    Shouldn't/wouldn't graham crackers have graham flour?????

  • mansfieldpark 12 Mar, 2010

    Anyone know what will happen if, instead of "high-quality honey," I use mere mortal store-brand honey?

  • belleb 26 Jun, 2009

    did anyone else come find this recipe online because in Martha's Cookies book it doesn't have the oven temp written in it? just wondering.

  • belleb 26 Jun, 2009

    did anyone else come find this recipe online because in Martha's Cookies book it doesn't have the oven temp written in it? just wondering.

  • sarah9 23 May, 2009

    Yummy! Perfect for homemade S'mores and great for entertaining.

  • carabau 11 May, 2009

    I will try these with a flavoring-vanilla or lemon extract-perhaps coffee or chocolate.

  • Suz29 11 May, 2009

    Has anybody tried to make this with a substitute for the sugar?

  • DavidRush 11 May, 2009

    sure Milton, why not?

  • Wiggy1770 11 May, 2009

    Per cracker: calories-183, fat-9.6 grams, saturated fat-6 grams, protein-3 grams, carbohydrates-20 grams

  • Skunkie 11 May, 2009

    I'D ALSO LIKE NUTRITIONAL CONTENT PLEASE!!!

  • miltonbaker 11 May, 2009

    I guess one could go from step 2 and use as the base for a cheesecake - rather than make the cookies and then crumbling them. Would that work?

  • Champagne 11 May, 2009

    What is the nutritional content?

  • Yrma 2 Nov, 2008

    I baked they are just wonderfull beside soo delicious

  • MamaAcorn 25 Mar, 2008

    You'll never be able to buy them from a box after making these! Sooooo yummy and pretty darn easy to make too.

  • like2cre8 15 Mar, 2008

    These are absolutely DELICIOUS!! And not only that, but your house smells wonderful while these are baking. My family eats them faster than I can make them :) A must try.

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