Homemade Graham Crackers13 Reviews
- Prep: 30 min
- Cook: 13 min
- Ready In: 1 hr 13 min
“These are so much fun to make. You don't just have to stick with squares and rectangles, get creative with shapes and cookie cutters.” - by steph
Original recipe yields 30 graham crackers
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
- Use an electric mixer to beat the butter and brown sugar together until light. Stir in the flour mixture. Slowly pour in the water; stir until dough is formed. Refrigerate dough for 30 minutes.
- On a well floured board, roll dough to between 1/8 and 1/4 inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to prepared baking sheet.
- Bake in preheated oven until light brown, 11 to 13 minutes. Remove crackers from oven. Use a fork to pierce multiple holes on tops of crackers.
Amount Per Serving (30 total)
- 81 cal
- 3.2 g
- 12 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"I needed graham cracker crumbs and since it was the only graham cracker recipe that did not ask for whole wheat flour, I tried it. I doubled the cinnamon, but except for that, I followed the recipe. I..." See more used light brown sugar but I think dark would give more flavor and a deeper color. Since I needed crumbs and not cookies, I just rolled out the dough and did not cut it in pieces. Big mistake! The outside got crunchy but the middle remained chewy. So I cut the middle part in pieces and put them back in the turned off but still warm oven for 5 more minutes, and I got golden brown, crispy crackers. The crackers were not quite as nutty as store bought (I guess that's why other recipes use whole wheat flour) but they were a good enough approximation. Next time, I'll use a bit less sugar, although this is a matter of personal taste. Thanks, Steph, for the recipe."
"These were really good, but I changed it up a bit. Instead of the water, I used milk. I also added a little extra cinnamon, half a teaspoon of salt, and a teaspoon of honey. The batter was quite stick..." See morey, but don't let this discourage you! Just keep flouring the surface and the rolling pin. I did have a problem with the crackers only getting brown at the corners when they were in the oven, so I took those out and put the rest back in. It may just be my oven. Also, I recommend you poke holes in them with a fork before you cook them so they don't get any bubbles. I also topped them with cinnamon sugar... I made a mix in a bowl and used 3 tablespoons sugar and 1 teaspoon cinnamon. They turned out not too sweet and not too bland, in other words "lagom" for all you Swedes. At least that is how I felt. Be sure you don't leave them in the oven too long. If they start turning a darkish brown (before a dark dark brown) then they will taste a bit burnt. You want them to get golden! I'm thinking about trying them with cocoa powder next time. =)"
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