Homemade Graham Crackers

Homemade Graham Crackers

Prep Time: 25 minutes

Cook Time: 8 minutes

Yield: 48 crackers

Never buy Graham Crackers again with this quick and simple recipe. Use for an amazing S'mores, or crumbled up to make cheesecakes or pies.


  • 200g / 7oz (scant 1½ cups) plain (all-purpose) flour
  • 120g / 4oz (¾ cup + 1 tsp) wholemeal flour
  • 55g / 2oz (scant 1 cup) wheatgerm
  • ½ tsp salt
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp cinnamon
  • 225g / 8oz (1 cup) unsalted butter, softened
  • 150g / 5½oz (¾ cup) light brown sugar
  • 2 tbsp runny honey


  1. Preheat the oven to 175°C (350°F), Gas mark 4, and line three large baking sheets with parchment or silicone liners. Set aside.
  2. In a large bowl, whisk together the flours, wheatgerm, salt, bicarbonate of soda (baking soda) and cinnamon. Set aside.
  3. In another bowl, cream the butter, sugar and honey until fluffy. Add the whisked dry ingredients and beat on a lower speed until combined and a dough starts to form - it will be sticky.
  4. Turn the dough out onto a lightly floured surface, divide into quarters and roll out each piece to roughly 25×16cm (10×6-inch) rectangles, around 3-4mm (⅛-inch) thickness.
  5. Using a sharp knife, trim the outermost edges of each rectangle to straighten the edges, and divide each rectangle into three (3). Score each rectangle half-way through being gentle not to cut all the way through the dough.
  6. Pop the baking sheets in the freezer for 10 minutes to firm up.
  7. Remove two (2) baking sheets from the freezer and if desired, use the end of a skewer, chopstick or a fork to make a pattern in the dough.
  8. Bake in the preheated oven for 8-9 minutes, rotating the sheets halfway through for an even colour. The crackers should be golden brown when baked.
  9. Remove from the oven and if needed, trim the edges while still warm to neaten the edges.
  10. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  11. Repeat with the remaining sheets of dough.
  12. Store cooled crackers in an airtight container.


If you're in the UK, you can buy the wheatgerm in health food shops such as Holland & Barrett.

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