Graham Crackers

January 6, 2013 | 2 Comments

Graham Crackers

My girls and I were playing over at a  friend’s house a couple weeks ago. We stayed for morning snack, which consisted of bite sized graham crackers, apple slices and cheese slices.  My girls and I normally have cheese and apples slices as a snack at least once a week, but we almost never have graham crackers.  When I a grocery shopping,  I don’t ever think about purchasing them from the store. Needless to say, it was a real treat, and my girls, and their friends devoured the whole box of mini graham crackers, along with the cheese and apple slices.

Graham Crackers Bowl

I have been making graham crackers ever since. I do not have graham flour in my pantry, so I improvise. This recipe is adapted from Alton Brown’s Graham Crackers Recipe. This is a very crisp, crunchy,  flavorful cracker. It is actually not even a graham cracker, it is a seven grain cracker, but tastes just like, if not better than graham crackers you purchase at the store. Don’t just go by what I say though, make them, eat them, and share them at your next playdate. Let this delicious cracker speak for itself.

Graham Crackers
Recipe type: Cookie,Snack,Dessert
Author: Jillian
  • 1 cup 7 grain cereal(pulsed in food processor)
  • 1 cup unbleached all-purpose flour
  • 1 Tbsp ground cinnamon
  • 3/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2/3 cup dark brown sugar
  • 6 Tbsp unsalted chilled butter, cut into 1/4-inch cubes
  • 1 Tbsp molasses
  • 1 Tbsp honey
  • 1-2 ounces 2% milk
  • 1/2 teaspoon vanilla extract
  1. Pulse 7 grain cereal in food processor until it is the consistency of flour
  2. Place unbleached all purpose flour, sugar, baking powder, baking soda, salt, and cinnamon into the bowl of a food processor
  3. Pulse several times to combine
  4. Add the chilled butter cubes
  5. Pulse until the mixture resembles cornmeal
  6. Add the molasses, honey, vanilla extract
  7. Pulse a few times to combine
  8. Drizzle 1-2 ounces milk
  9. Pulse until the dough just forms a ball, approximately 1 minute
  10. Press the ball into a 1/2-inch thick disk
  11. Wrap in plastic wrap
  12. Refrigerate for 1 hour or longer
  13. Preheat the oven to 350 degrees F.
  14. Unwrap the chilled dough
  15. Divide dough in half
  16. Place one half back in the refrigerator(bake after 1st comes out of oven, or at a later date)
  17. Place one half onto a large piece of parchment paper
  18. Sprinkle with flour(to help dough not stick to top layer of parchment)
  19. Top with a second sheet of parchment paper
  20. Roll the dough out until it is 1/8-inch thick
  21. Slide the rolled dough and parchment paper onto a half sheet pan
  22. Remove the top sheet of parchment paper
  23. Cut the dough, using a rolling pastry or pizza cutter into 2-inch square pieces
  24. Trim off any excess
  25. Using a fork, poke holes all over the top of the dough
  26. Bake on the middle rack of the oven for 20-25 minutes or until the edges just start to darken
  27. Remove from the oven
  28. Re-cut crackers carefully
  29. Slide parchment with crackers carefully onto a cooling rack
  30. Allow to cool completely
  31. Break into individual crackers
  32. Store in an airtight container for up to 2 weeks

2 Responses so far.

  1. Ellie says:

    These are DELICIOUS!!!! THank you!!!!!

    • Jillian says:

      Hi Ellie, I am so happy you enjoy them! If you guys do make D’s cheesecake bars with these graham crackers as the crust, I would love to taste them! Thank you as always for reading my blog, and taking time to comment.

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