| Level: | Easy |
| Total: | 55 min |
| Prep: | 30 min |
| Cook: | 25 min |
| Yield: | 25 to 30 minutes |
Ingredients
- 8 3/8 ounces graham flour
- 1 7/8 ounces all-purpose flour
- 3 ounces dark brown sugar
- 3/4 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
- 2 1/4 ounces molasses
- 1 1/2 ounces whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 269 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 23 mg |
| Sodium | 167 mg |
Reviews
This recipe turned out great! It’s simple once you convert the fraction to decimal measurements. I have a digital scale. Ha!
In case you do too:
8 3/8 ozs graham flour = 8.375 ozs = 237.427 grams
1 7/8 ozs AP flour = 1.875 ozs = 53.155 grams
Also, this is not too sweet which I like but be warned. This version is bran-crunchier than store bought which I also love. Will definitely be making again.
i wanted a review of the recipe but sadly this seems to be people arguing about technique
If you don’t have a scale or prefer not to weigh ingredients, for goodness sake, use a different recipe. It’s not like this is the only graham cracker recipe on the Internet.
Can I use whole wheat flour made from hard red wheat instead of graham flour?
These sound wonderful. I haven’t tried it yet, but would like to know if you can “cook” these in a dehydrator?
I’ve searched for honey grams homemade cereal but no recipes I’ve found contain chickpea flour which is gram flour .
Very good. Easy and much better than store bought. Need to roll pretty thin.
What’s with the ounces? What happened to measuring with cups like the rest of America?
I’m so glad there is an Alton Brown! Store bought Graham crackers just don’t taste like anything anymore, and Graham cracker crust is bland. But now I can make nice rich Graham crackers. I would not have the confidence to try new things I ke this, but Alton makes me believe I can!!
Also, does anyone know if this could be used as a grahm cracker cookie recipe? I’m trying to come up with a cram recipe to make sores cookies. (Was thinking this recipe, normal cookie thickness, add in either dried mini marshmellows and chocolate chips with a dash of liquid smoke, or my other thought is make fudge with a little liquid smoke and fill molds and freeze them to be inserted/set into the top of the cookie… any bakers out there have Thoughts on the idea?