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Homemade Graham Crackers





Yields
Makes 24



Total Time
1 hr

Though these buttery, cookie-like crackers were designed for the Ultimate S'more, they taste good enough to eat on their own. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).

 

su-Homemade Graham Crackers




Photo: Annabelle Breakey
 3/4 cup butter, at room temperature
 1/3 cup packed light brown sugar
 1/4 cup granulated sugar
 1 tablespoon honey
 1 1/4 cups all-purpose flour
 1/3 cup whole-wheat flour
 1/2 teaspoon baking soda
 1/2 teaspoon cinnamon
 1/4 teaspoon salt
Step 1
1

Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.

Step 2
2

Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.

Step 3
3

Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.

Step 4
4

Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.

Step 5
5

Make ahead: Up to 1 week, airtight; or freeze up to 2 months.

Step 6
6

Note: Nutritional analysis is per cracker.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 103Calories from Fat 50
% Daily Value *
Total Fat 5.9g10%

Saturated Fat 3.7g19%
Cholesterol 15mg5%
Sodium 92mg4%
Total Carbohydrate 12g4%

Dietary Fiber 0.4g2%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.