Homemade Graham Crackers

Does anyone have a reliable recipe for homemade graham crackers that actually *taste like graham crackers?:)

Jennifer W


Stephanie G. October 25, 2016
I've made Alice Medrichs and Smitten Kitchen's. My favorite is Kim Boyce's, mentioned in an earlier comment. It seems much crispier and like the commercial type.
HalfPint October 24, 2016
I've made graham crackers, used the one from Martha Stewart. They were part of a S'mores kit that I made as holiday gifts for my family and friends. I think the homemade grahams taste way better than the store-bought stuff. "Brighter" flavor since the spices were fresher.
Mrs B. October 24, 2016
If you mean Nabisco graham crackers, well, no, but if you want a better graham cracker with great flavor that puts any packaged graham cracker to shame, use the recipe posted by Alice Medrich here on Food52. It's utter perfection, akin to a nice digestive biscuit. Highly recommended.
Jennifer W. October 26, 2016
Awesome! And yes, you know what I mean- homemade is always better:) I have just been disappointed with the recipes Ive tried- too soft, too crunchy, tasted like cardboard etc... Ill be checking out your suggestion for sure (I love digestive biscuits...)
eakesin October 24, 2016
I have made (and liked) this one from Alice Medrich: https://food52.com/recipes/29264-great-graham-crackers as well as this one from Kim Boyce: http://backtothecuttingboard.com/dessert/whole-grain-graham-crackers/ and this one, from Karen DeMasco: http://www.npr.org/templates/story/story.php?storyId=120742148
Smaug October 23, 2016
I've never made them, but Maida Heatter published a recipe (reprinted in "Maida Heatter's Cookies") that I'd bet on- her recipes are the most dependable out there. This one uses Whole Wheat AP flour- I'm sure she had one in one of her older books using Graham flour (still available from Bob's Red Mill), but I can't track it down. You might look on the Bob's Red Mill website, too, to see if they offer anything. Personally, I find the store bought ones good enough that I haven't messed with it, but Mme. Heatter mentioned the possiblity of rolling the dough out and using it for a crust that I always meant to try.

Jennifer W. October 24, 2016
Thanks for the suggestions! The one on SK seems to be a favorite but Id like to compare Maidas too- if anyone is kind enough to post it, it doesnt seem to be anywhere online!!
Smaug October 24, 2016
They may be on the internet as Honey Graham Crackers, that's how they're indexed. However, I suppose this is legal, I'm not charging...
1c AP flour, bleached or unbleached
1 tsp aking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp. cinnamon
4 oz. uns. butter
1 tsp. vanilla extract
1/2c. dark brown sugar
1/4c. honey
2c. unsifted whole wheat AP flour
1/2c. milk
sift together first 5 ingr., cream butter w/ sugar, honey and vanilla, add dry ingr. in 3 additions alternating with milk in 2, beat until smooth (may be kneaded slightly if not smooth enough). Refrigerate dough 2hr. to overnight. Working with a quarter of the dough at a time, roll into a 5"x15" rectangle, trim edges and cut into 6 5"x2 1/2" oblongs, score across the middle with the back of a knife. Transfer to cookie sheets lined with parchment or foil, prick with tines of a fork 1/2" apart, bake at 350 12 to 14 min. You can do two sheets at once, or one in the higher (1/3 from top) oven position.
Smaug October 24, 2016
Oh, yeah, scraps can be rerolled. Bon Apetit.
Susan W. October 23, 2016
I've wanted to try making them, but have not found anyone who highly recommends a particular recipe. I bookmarked this one because of whose blog it is and the fact it's a Nancy Silverton's recipe. Have you tried this one?

rachelRS October 24, 2016
I had this recipe bookmarked for the same reason and on a s'mores kick last fall, used it. Loved it. The grahams are slightly denser than commercial brands, which I liked and the subtle sweetness from the honey compliments-plays well with the blend of ww flour if you choose to use it. When baking, the first tray of grahams spread a little bit but chilling pre baking prevented that when the next tray went in.
Susan W. October 24, 2016
Rachael, good to know. I like the idea of denser crackers. Making them next weekend.
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