Graham Crackers are a very important part of making S’mores and with this recipe you can make your own Graham crackers at home! You can use them for s’mores, as a snack all their own or crumble them to use as Graham cracker crust. This recipe is from The Campout Cookbook by Marnie Hanel & Jen Stevenson.

Supplies:

Ingredients: 

  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/3 cup packed dark brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into cubes
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey
  • 1 tablespoon molasses

Tools: 

  • Parchment paper
  • Rimmed baking sheets
  • Mixing bowls
  • Whisk Food processor (optional)

Instructions:

ingredients for this recipe

Step 1 – Preheat the oven to 325 degrees Fahrenheit ( around 162 degrees Celsius). Line two rimmed baking sheets with parchment paper.

Step 2 – Using a food processor or the rubbing in method using your hands, mix together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt and cinnamon. Add the butter and rub in (or pulse if using a food processor) until the mixture resembles coarse meal.

the dry mixture in a mixing bowl

Step 3 – Whisk together the milk, vanilla, honey, and molasses in a medium bowl until smooth. Pour over the dry ingredients and mix (or pulse if using the food processor) just until the dough comes together.

brown dough is wrapped in clear cling wrap

Step 4 – Transfer the dough to a floured surface, knead to bring it together, then shape into a square. Wrap in plastic wrap and refrigerate for 30 minutes.

dough has been rolled flat and cut into squares, then laid onto a baking sheet

Step 5 – Remove the dough from the refrigerator and split it in half. On a lightly floured surface, roll each half into a 1/8 inch thick rectangle ( the thinner the dough, the crispier the crackers). Cut the dough into 2 1/2 inch squares and set them on the prepared baking sheets. Gather the scraps, chill them and reroll.

baked graham crackers on the baking sheet

Step 6 – Prick the crackers with a fork and chill in the refrigerator for 15 minutes. Bake until crisp and golden, 15 to 18 minutes. Cool completely then store the crackers in an airtight container for up to a week or freeze for up to 3 months.

Enjoy your delicious graham crackers and enjoy some s’mores by the virtual campfire!

Hosted by: Morgan 
Morgan aka Camper Nutmeg /Logicalbibliophile is a mythology loving, constellation searching crafter. She enjoys reading as well as exploring new knowledge!