Homemade Graham Crackers

Dry Ingredients:
– 190g whole wheat flour
– 60g all-purpose flour
– ½ tsp baking soda
– ½ tsp ground cinnamon
– ½ tsp fine sea salt
– 75g brown sugar

Wet Ingredients:
– 60g unsalted butter, softened
– 60ml honey or molasses
– 2 tbsp milk (or plant-based alternative)
– 1 tsp Plus 1 Desserts Vanilla Extract or Paste

Instructions

1. Preheat oven to 175°C (350°F).
2. Mix dry ingredients in a bowl.
3. In another bowl, cream butter and sugar, then stir in honey and vanilla.
4. Combine wet and dry mixtures, then knead into a dough.
5. Chill dough for 30 minutes, then roll out and cut into squares or desired shapes.
6. Prick with a fork for that classic graham cracker look and to allow steam to escape.
7. Bake for 12–15 minutes, until lightly golden. Let cool and crisp up.

Store:
Once cooled, store your graham crackers in an airtight container at room temperature.

 Enjoy:
You can enjoy these graham crackers as a snack, use them in s’mores, or crush them to make a crust for your favorite desserts!

📝 Recipe Notes:

• Flour Combo: Mixing whole wheat with all-purpose flour gives structure with a tender bite. You can go 100% whole wheat for a heartier texture.
• Sweetness: Brown sugar adds rich, caramel flavor. Adjust sweetness slightly to taste.
• Butter Magic: Room temperature butter blends best—don’t melt it! You can use plant based butter instead regular butter
• Flavor Boost: Cinnamon is optional, but highly recommended for warmth and depth.
• Liquid Swap: Feel free to use almond or oat milk for a dairy-free twist.
• Rolling Tip: Roll dough between two sheets of parchment to avoid sticking. Aim for ~3mm thickness.
• Hole Punching: Use a skewer or straw to poke holes for that classic cracker look.
• Baking Time: Watch closely—10–12 minutes at 180°C, or until edges are golden. They firm up as they cool