Graham Crackers
Quick answer
- Total time
- 140 min
- Level
- Medium
- Servings
- 12 servings
- Ingredients
- 11
About this dish
Whole wheat flour, honey and cinnamon go into a dough rolled to about 2 mm, so the crackers come out harder than a thick sugar cookie and snap rather than bend.
Read more
They work plain or crushed for a pie crust. Fresh from the oven they still feel soft; the low bake and the drying time in the switched-off oven are what make them crisp; judge them only once fully cool.
Ingredients
Instructions
- 1
Mix flours, sugar, salt, cinnamon and baking powder.
Separately whisk egg, oil, honey and 30 ml dough milk; stir into the dry mix. Add remaining dough milk only as needed for a stiff but cohesive dough.
- 2
Gather gently, wrap and refrigerate 60 minutes until firm.
- 3
Preheat to 150°C.
Divide the dough in half and roll each on parchment to about 2 mm thick. Transfer to two trays and brush lightly with the brushing milk.
- 4
Bake 10 minutes, swapping rack positions and rotating at 5 minutes.
Cut into roughly 7.5×5 cm rectangles without separating, then bake 18-20 minutes more.
- 5
Switch off the oven, open the door for 5 minutes, then close it for 20 minutes.
Transfer to a rack and cool at least 15 minutes until completely cold and crisp before separating and storing.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Graham Crackers
King Arthur Baking · Checked: 2026-09-26
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