Graham Crackers

April 16, 2012
2 Ratings
Photo by alana_chernila
  • Makes 45-50 2x3-inch crackers
Author Notes

A homemade version of the store-bought favorite. —alana_chernila

What You'll Need
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup rye flour, plus additional for rolling
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons cold, unsalted butter, cut into 1-inch cubes
  • 4 tablespoons non-hydrogenated vegetable shortening (I use Earth Balance brand), cut into 1-inch cubes
  • 4 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon granulated sugar
  1. In the bowl of a stand mixer, combine the all-purpose, whole-wheat, and rye flours with the salt, baking soda, baking powder, 1 teaspoon of cinnamon, and brown sugar. Mix for 10 seconds using the paddle attachment, then add the butter and shortening. Mix on medium speed for 30 seconds.
  2. Combine the honey and vanilla with 1/4 cup cold water in a liquid measuring cup and stir to combine until the honey is mostly dissolved. With the mixer running on medium- low speed, slowly pour the honey mixture into the bowl, giving the mixture time to absorb the liquid. Continue to mix for another 20 seconds, or until the dough comes together. It will still be slightly crumbly. Push the dough into a ball, wrap it in wax paper, and refrigerate for at least 2 hours, and up to 3 days. The dough can be wrapped and frozen at this point.
  3. Take the dough out of the refrigerator about 20 minutes before you are ready to bake. Preheat the oven to 350°F. Cut the dough in half, and lay one half between two sheets of wax or parchment paper dusted with rye flour. Roll the dough as thin as you can get it, ideally 1/8 inch. It will still be slightly crumbly, but just press it back together and keep rolling. Use a pizza wheel, jagger, or knife to cut 2x3-inch rectangles. Use a spatula to separate the rectangles from the wax paper and set them on a lightly greased baking sheet. The crackers won’t spread, so they can be quite close. Re-roll any scraps and repeat—then repeat again with the second half of the dough.
  4. In a small bowl, combine the remaining 1/2 teaspoon cinnamon with the granulated sugar. Sprinkle the crackers with the cinnamon mixture and prick the dough several times with a fork. Bake for 15 to 20 minutes, or until just starting to brown at the edges. Cool on a wire rack. The crackers are great out of the oven, but their flavor and texture improves the next day.

See what other Food52ers are saying.

  • Clarissa Arend
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  • Manahattadrid
  • jandash
Alana Chernila writes, cooks, sells fresh vegetables, teaches cooking and cheesemaking, and blogs at EatingFromTheGroundUp.com. She is the author of two books, The Homemade Pantry:101 Foods You Can Stop Buying and Start Making, and The Homemade Kitchen: Recipes for Cooking with Pleasure. She lives with her husband and daughters in western Massachusetts.

4 Reviews

Manahattadrid April 5, 2021
This is an outstanding recipe. I commend you, Ms. Chernila, as I know how much work went into developing it. My wife is a chef who used to own a well-known bakery in Chicago and she wants me to convey to you how terrific this recipe is and how delicious these graham crackers are. I used 7 T butter instead of 3 T butter and 4 T non-hydrogenated vegetable shortening. The next time I make them, however, I am going to substitute leaf lard for the vegetable shortening for a flakier cracker.
Clarissa A. February 13, 2013
Is it possible to use only butter instead of the vegetable shortening?
Tom January 26, 2014
I was wondering the same thing. Has anyone tried that - or any alternative to shortening?
jandash October 2, 2012
I can't buy graham crackers where I live, so this recipe interests me a lot. However I do not like sweet crackers so I am wondering what I could use instead of the honey?