Homemade Graham Crackers

Homemade Graham CrackersRecipe
Photo: Annabelle Breakey
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).


Makes 24


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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


Total: 1 Hours

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.

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°.

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.

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

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

Note: Nutritional analysis is per cracker.

Created date

July 2011

Nutritional Information

Calories 103
Caloriesfromfat 50 %
Protein 1 g
Fat 5.9 g
Satfat 3.7 g
Carbohydrate 12 g
Fiber 0.4 g
Sodium 92 mg
Cholesterol 15 mg