Recipe: Homemade Graham Crackers

Making the homemade marshmallows we shared with you yesterday was a gooey, fantastic experience.  But if my sister and I could only make one s’more ingredient from scratch next time, you can be sure it wouldn’t be marshmallows – at least not with this graham cracker recipe in our hands.  


We all loved these graham crackers more than the packaged ones you pick up at the store.  Plus this recipe is really easy (and really good raw).  So why don’t I quit the chatter and just give you the recipe, huh?  It’s adapted from a recipe in a really old Martha Stewart Living magazine.

Fresh Graham Crackers (makes 20)

  • 1 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 cup wheat germ (untoasted)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • dash cloves or nutmeg (optional)
  • 1 cup unsalted butter, softened (2 sticks in US)
  • 3/4 cup packed light-brown sugar
  • 2 tbl honey

    1. Preheat oven to 350 degrees F.  Combine butter, brown sugar, and honey in an electric mixer.  Mix on medium until fluffy (2 or 3 minutes).  Reduce speed and gradually add dry ingredients.

    2.  Roll out dough to around 1/8 inch thick and cut to desired graham cracker size (we used a cup for a cookie cutter since marshmallows don’t squish into perfect squares anyway).


    3.  Lay crackers on a cookie sheet lined with parchment paper and pierce several times with a fork.  They don’t really expand, so space them about 1/2 inch apart, and you’ll be fine.

    4.  Bake 9-10 minutes until slightly brown and firm.  Try to let cool as you cook the next batch.

    See?  I truly wasn’t kidding when I said they’re easy-peasy.  Or that they’re really good…


    Liked this recipe?  Then you’re in luck.  We’ve shared our favorite homemade applesauce and chocolate chip cookies (with German adaptations), too.

    (Images for Making This Home)