Typically, when you make a homemade version of something that’s store-bought, you have a baseline of how it should taste. Canned tomato sauce v. homemade sauce, Chips Ahoy v. fresh-baked chocolate chip cookies, etc. Homemade almost always tastes better, but the point is that the store-bought item has its own distinct taste that you can be compared against.

The thing with graham crackers is that store-bought ones don’t really taste like anything to me. Sure, they have flavors like cinnamon or chocolate, but they all taste like sugary cardboard to my tastebuds.

These crackers are not cardboard. They’ve got a nice subtle, yet rich, sweetness to them and a great crunch once they’re cool. They definitely don’t taste like store-bought graham crackers – they actually have a taste, and a pretty addictive one at that.

Graham cracker slab

Let’s be real – cookie cutters are great, but sometimes you just get lazy

Graham Crackers

adapted from Smitten Kitchen

Makes48 2-inch squares, or 2 large slabs

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup dark brown sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 tablespoons unsalted butter, cut into cubes and frozen
  • 1/3 cup clover honey
  • 5 tablespoons milk
  • 1 tablespoon vanilla
  1. Preheat oven to 350F.
  2. Whisk flour, brown sugar, baking soda, and salt in a bowl until combined.  Cut in cold butter with a pastry cutter (or use a food processor) until the mixture has a coarse, crumbly consistency.
  3. In a separate bowl, whisk together honey, milk, and vanilla. Add to the flour mixture and mix until just combined. The dough will be soft and sticky.
  4. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and flatten it down to a thickness of 1-inch. Wrap the dough, then chill until firm.
  5. Divide the dough in half and return one half to the fridge. Flour your work surface and roll the dough into a rectangle about 1/8 inch thick. Cut out into desired shapes with a cookie cutter, or transfer the whole sheet onto a baking sheet if you’re lazy like me.
  6. Place the cookie sheet in the fridge and chill the dough again until firm.
  7. Bake 15 to 25 minutes, until edges are browned.
  8. Store in an airtight container.
Homemade Graham Crackers

Homemade graham crackers