ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Homemade Graham Crackers

Photo: Annabelle Breakey
Total time 1 hr
Yield Makes 24
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). 

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  6. Note: Nutritional analysis is per cracker.