Great Graham Crackers

By • June 27, 2014 13 Comments

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Author Notes: These iconic cookies are addictively crunchy and flavorful and blessedly not-too-sweet -- far better and more wholesome than store-bought. Graham flour is coarsely ground whole wheat flour; for those of you who just can’t help asking about substitutions, the answer is yes but no! Yes, you could substitute regular whole wheat flour for the graham flour, but your graham crackers will not be as tender or wonderful. Bottom line: not for nothing these are called “graham” crackers. My addition of a little oat flour makes the cookies even more tender and tasty.
Bob’s Red Mill Oat Flour and Graham Flour can be found in the baking aisles of better supermarkets or by mail order. Store leftover flour in the freezer or fridge. You can make your own oat flour in a coffee grinder (blenders and food processors don’t grind fine enough): put 1/2 cup plus 2 tablespoons (55 grams) rolled oats in a clean coffee grinder and grind to a fine powder. For graham cracker flavor variations, including chocolate, see my book Chewy Gooey Crisp Crunchy Melt-in-Your-Mouth Cookies
Alice Medrich

Makes about 3 dozen 2-inch grahams


  • 1 3/4 cups (225 grams) graham flour
  • 1/2 cup plus 1 tablespoon (55 grams) oat flour
  • 1/4 cup (50 grams) sugar, plus 3 to 4 teaspoons for sprinkling
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons (85 grams) cold unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (65 grams) honey
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract


  • 2 sheets of parchment cut to fit the baking sheet
  • 2 large sheet pans (about 12 x 16 inches)
  • Food processor
  1. In a food processor fitted with the steel blade, combine the graham and oat flours, ¼ cup sugar, salt, baking powder, and baking soda. Pulse to mix thoroughly. Sprinkle the butter cubes over the flour mixture. Pulse until the mixture resembles cornmeal. In a small cup, stir the milk, honey, and vanilla together until the honey is dissolved. Drizzle the honey mixture into the bowl. Process just until the mixture gathers into a single mass.
  2. Divide the dough in half and shape each piece into a 6 or 7-inch flat square patty. Wrap and refrigerate it until they are very firm but supple enough to roll out, 20-30 minutes. Or keep them refrigerated up to two days; let soften slightly at room temperature before rolling.
  3. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Roll one patty between the sheets of parchment paper until it is 1/8 inch thick (about 8 by 12 inches) and as even as possible from the center to the edges. (Try to avoid a thick center with thinner edges). Flip the paper and dough over once or twice to check for deep wrinkles; if necessary, peel the parchment and smooth it over the dough before continuing. Peel the top sheet of parchment off. Prick the dough all over with a fork. Sprinkle the dough evenly with 1 to 2 teaspoons of sugar. Repeat with the second patty.
  4. Slide one sheet of dough, with the bottom layer of parchment, onto each cookie sheet. With a sharp knife, even up the edges of the dough and score it into squares, diamonds, or rectangles. Leave edge scraps in place (good for nibbling and to protect the rest of the grahams from burnt edges).
  5. Bake for 20 to 25 minutes until the grahams are golden brown with deep brown edges. Rotate the pans from upper to lower and front to back a little over halfway through the baking time to ensure even baking. Set the pans on racks to cool. Break the grahams along the score lines. Cool the grahams completely before storing. Grahams keep in and airtight container for at least 3 weeks.
  6. Troubleshooting: Grahams crisp up after they are completely cool unless they are under baked. If your grahams are not thoroughly crunchy when cool (especially any in the center that might be a little thicker), return them (on a parchment lined baking sheet) to a preheated 325-degree oven for about 15 minutes. Let cool and check for crunch.

More Great Recipes: Rice & Grains|Cookies

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Comments (13) Questions (0)


about 1 month ago learnoff

Made these tonight. I weighed the flours. I thought the dough came out wet, but it rolled out ok. I pricked and scored them and baked them about 5 minutes less as my over runs hot. Once cooled they were crispy and delicious, but the broke into odd shaped pieces when I tried to take them apart. Any suggestions? I definitely want to make them again. Thanks!


11 months ago Salvegging

Love these so much I blogged them. In the book, Alice notes you can add cinnamon so I did that and loved the results.


12 months ago Pia S

I made this recipe and found the dough to be a bit too dry (it didn't come together in my food processor) and also that they burned super quickly, even taking into account my hot oven, lowering the temperature and rotating frequently. Any tips for troubleshooting this? Maybe a little extra milk and foil around the edges?


11 months ago Salvegging

@pia, i have a couple thoughts: do you weigh your flours? Grams give a much better accuracy than cups. Especially with something coarse like graham flour. Also, I found as I made a second batch of these, not to be too afraid to work the butter in so it is more like cornmeal than say, pie dough where you want peas. Then when you add the liquid it will be absorbed better. A thought. Good luck!


11 months ago Pia S

Thanks, @salvegging. I actually did weigh the flours (I've just gotten a digital kitchen scale and am now trying to find any excuse to weigh something - from coffee in the morning to ingredients for veggie burgers). My oven does run quite hot - so that may be a culprit. Thank you for the tip on working in the butter - I will definitely try that next time!


about 1 year ago Jasmina

what can be used as a substitute for honey? I am allergic


7 months ago homecookin

Jasmina, I've seen corn syrup (i.e. Karo) used interchangeably with honey if you're still looking. Haven't tried these yet, just discovered.


about 1 year ago Andrew Smith

Excellent. Had difficulty rolling these to the suggested dimensions, but they were wonderful, nonetheless.


about 1 year ago Heather

I love how wholesome this recipe is! I've been craving S'mores all summer...this recipe is a must try! Thank you!


about 1 year ago Lori

Graham crackers are named after Sylvyster Graham- a minister. According to Wikipedia: The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing flavor. While graham crackers started out as a mild food, unsweetened or mildly sweetened, they are more commonly known as a sugar or honey sweetened baked good that approaches a cookie.


about 1 year ago Linda collins

For goodness sake, make a Cherry Cheese Cake on the delicious crust made from the crackers of course!


about 1 year ago Stone Ground Grits

Gotta make these soon. I love graham crackers. "Back to Nature" brand has been keeping me happy but homemade always best.


about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh my! I'm so grateful that you regularly contribute here. ;o)