Homemade Graham Crackers

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt and cinnamon. Set aside.
2. In a large bowl, beat the butter and brown sugar on medium-high speed for about 3 minutes until light and creamy. Add the honey, molasses and vanilla and beat until combined, scraping down the bowl as needed.
3. Add the milk and the dry ingredients to the wet ingredients and mix on low speed until combined. The dough should be soft.
4. Divide the dough in half and shape each into a flattened square. Wrap tightly and refrigerate for at least 1 hour and up to 2 days.
5. If the dough has chilled for more than an hour, let it stand at room temperature for about 20 minutes to soften. Place a silicone mat on the counter, then a lightly floured sheet of parchment. Put the dough on it, flour the top lightly, cover with a second sheet of parchment and roll into a rectangle 1/8 inch thick. Repeat with the second portion.
6. Remove the top parchment. Trim the edges if you like, then cut the dough into even rectangles or squares with a pizza cutter or knife, cutting through but leaving the pieces joined as one slab. Dock each cracker several times with a fork. Move the parchment with the dough onto a baking sheet.
7. Chill both sheets (or stack them, separated by parchment) for 20 minutes while the oven preheats.
8. Preheat the oven to 350°F (177°C).
9. Bake for about 16 minutes, rotating the pans halfway through, until the edges are lightly browned and the tops look dry.
10. Cool on the baking sheet for 5 to 10 minutes, then move to a rack to cool completely; they will crisp further as they cool. Once cold, snap along the score lines. Store in an airtight container at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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