Homemade Graham Crackers

Let me introduce myself. I’m Sara. By day, I’m a Pre-School Teacher. I teach Transitional Kindergarten. My students are the 4 and 5 year olds who didn’t quite make the birthday cut-off for Kindergarten. We’re more academic than a regular pre-school class but with all the pre-school fun! By night, I am a rouge food blogger: cooking, creating, traveling and sharing my kitchen adventures! Think of me as a foodie version of Clark Kent. Flying in to save you from boring food! HA! School has started for me again and in the spirit of going back, I thought I would share some great homemade snacks. Today, we’re making homemade graham crackers. They are perfect for lunch boxes and after school snacks!

This recipe comes from a class I took at The Gourmandise School of Sweets and Savories in Santa Monica, California. The crackers get their “graham” flavor from molasses and making them yourself is easy. I was skeptical at first, but I’ve made them many times now and I’ll never buy the store bought version again! We use them for S’mores, crusts for cheesecake and of course, snacking!


I wish I had known how to make these crackers when our kids were younger. We would have used cute cookie cutters to cut out the dough so they could make their own personalized grahams! I think I’ll tuck that idea in the back of my heart to use when I have grandchildren. (No rush on that one, kids! Clark Kent is not ready to be a Grandma yet!) You should steal the idea for your own kids though. If you do, please send me pictures! I’d LOVE to see your photos!

Honey Graham Crackers


1 1/2 cups AP Flour

1 cup Whole Wheat Flour

1 tsp salt

2 tsp baking powder

1/3 cup unsalted butter, chilled and cut into pieces

1/4 cup honey

1/4 cup molasses

1/4 cup sugar

1/4 cup whole milk

1/2 tsp pure vanilla extract

cinnamon sugar, if desired, for dusting the crackers


Pre-heat oven to 350 degrees

Place flour, salt and baking powder in the bowl of your food processor (If you don’t have a food processor, you can use a pastry cutter)

Add the cold butter to the flour and pulse until you have pea-sized pieces.

Add the honey, molasses and sugar, then the milk and vanilla.

Blend until the mix just comes together and forms a dough.

Place the dough on a large piece of parchment paper.

Lay another piece of parchment on top of the dough.

Roll the dough between two pieces of parchment paper until you have a large rectangle that is approx 1/4″ thick.

Place the flat dough on a cookie sheet and freeze for 10 minutes or cool in the fridge for 1 hour.

Remove dough from the freezer and cut with a pastry wheel (or cookie cutters to make cute shapes!)

Prick with a fork and bake for 15-20 minutes, depending on the size of your crackers.

Remove from oven (dust with cinnamon sugar while they are still warm) and let the crackers cool completely.

Store grahams in an airtight container for up to a week.


Recipe courtesy of The Gourmandise School of Sweets and Savories in Santa Monica, California. http://www.thegourmandiseschool.com


This Post Has 5 Comments
  1. Sara/Clark, these graham crackers look amazing–nice job rolling out so evenly!
    Thanks–my kids would love this. So would I, come to think of it–the best graham crackers I’ve ever eaten in the world were the ones individually wrapped in plastic, with a tiny tub of peanut butter, that I gobbled up after I delivered my daughter in the middle of the night. I was starved and they were available. I bet your graham crackers taste way better!

    1. I can totally relate! Two of our three were born in the middle of the night and I remember being starving after delivering too! I hope you try these! Of course, now I want to make them and spread peanut butter all over them…. ;-) Thanks Kirsten!

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