Description
This Homemade Graham Crackers recipe yields crispy, flavorful crackers made from a blend of whole wheat and all-purpose flour, sweetened naturally with honey, molasses, and coconut sugar. Perfect as a wholesome snack or for using in desserts, these crackers combine aromatic cinnamon and a hint of molasses to deliver a classic graham cracker taste with a healthier twist.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
Wet Ingredients
- 1/2 cup grass-fed butter, chilled and diced
- 1/4 cup honey
- 1/4 cup water
- 3 tablespoons molasses (or more honey as substitute)
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and prepare a large sheet pan by lining it with parchment paper for easy removal of crackers.
- Combine Dry Ingredients. In the bowl of a food processor, add whole wheat flour, all-purpose flour, coconut sugar, salt, ground cinnamon, and baking soda. Pulse several times until ingredients are evenly mixed.
- Add Butter. Add the chilled, diced grass-fed butter to the food processor and pulse in 1-second bursts about 10 times until the mixture resembles coarse crumbs.
- Add Wet Ingredients. In a measuring cup with a pour spout, combine honey, water, and molasses. With the processor running, slowly stream the liquid into the dry ingredients until the dough begins to clump together into a ball.
- Form Dough. Remove the dough from the processor bowl and divide it into quarters for rolling.
- Roll Out Dough. Place one quarter of the dough between two sheets of parchment paper and roll it out until slightly thinner than 1/4 inch thickness.
- Cut Shapes. Use a square cookie cutter or preferred shapes to cut out crackers. Repeat rolling and cutting with remaining dough quarters.
- Prepare Baking Sheet. Line a baking sheet with parchment paper and carefully peel away the excess dough from around the cut shapes. Use a spatula to transfer the crackers to the lined sheet pan.
- Dock and Score. Use a fork to prick holes all over each cracker to prevent bubbling. With a toothpick, lightly score each cracker in half, being careful not to cut all the way through.
- Bake. Bake crackers for 14-17 minutes or until edges turn a deep golden brown. Avoid underbaking unless a softer texture is preferred, such as for younger children.
Notes
- Use chilled butter for best texture and easier mixing.
- You can substitute molasses with additional honey if preferred.
- Roll dough between parchment paper for an easy cleanup and prevent sticking.
- Be careful not to overbake; watch edges for a deep golden color.
- Store baked crackers in an airtight container to maintain crispness.
