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    Home » Recipes » Cookies & Crackers

    Published: Feb 27, 2013 · Modified: Mar 4, 2023 by Paula Montenegro · Income from ads and affiliate links 26 Comments

    Homemade Graham Crackers

    Jump to Recipe

    Necessity is the mother of invention, or in this case the force behind trying different recipes of the same cracker not because I want to have a good homemade version, but because they are non-existent here, so it's either homemade graham crackers or store-bought vanilla wafers.

    Two stacks of homemade graham crackers on beige and white background

    Having made hundreds of cheesecakes over the years using a wafer crumb crust, I didn't really need the extra step. No one cared.

    But now that I live and breathe food, something most food bloggers can relate to, I need to be able to use graham crackers, which are totally different from vanilla or honey cookies.

    I want different flavors to work with in recipes.

    And besides, unless you're in Buenos Aires, you'll never be able to duplicate something that calls for store-bought Argentinian vanilla cookies, right?

    Several pieces of homemade graham crackers in an opened plastic bag. View from the top.

    So it came down to two recipes, because, really, there was no need to look any further.
    There was such a slim chance that they wouldn't be wonderful, so I decided to skip that margin.

    I had already made both recipes two years ago, trying to use the dough as a pie dough for a cheesecake pie I make. That was before I started this blog, and I didn't pay much attention to the subtleties between them. Oh, but that's all changed now.

    Homemade Graham Crackers
    Nancy Silverton's Graham Crackers

    Let's start with my favorite baker, Nancy Silverton.

    Her recipe, interestingly, has no graham flour in it, which for me is perfect, since it's also something not easy to find here.

    The time I made this dough to use as a pie dough, it was good, but it didn't have the right texture, crumbly for starters, a crumb and melted butter crust has.

    So I figured it was not worth it, a better crust was achieved with ground vanilla wafers. And much easier.

    The second contestant here is Martha Stewart, who else. Her recipe has graham flour, very different proportions, and even some ingredients.

    I used superfine whole wheat flour, which I will never know until I someday can make these with graham flour, how different the final cracker is. I suspect it doesn't affect it much.

    Update Feb. 28: My blogging friend, Jenni from Pastry Chef Online, tells me graham flour is whole wheat flour, as explained by Wikipedia.

    Homemade Graham Crackers
    Sprinkled with cinnamon sugar and ready to bake (Nancy S.)

    Both doughs are very crumbly at first, and when starting to roll, they are rather sticky and too malleable to work with.

    This means you have to work with them while they're as cold as possible and as fast as you can.

    Both go in the fridge after mixing for a few hours or more. I left them like a day before I baked them.

    Homemade Graham Crackers
    Just out of the oven (Nancy S.)

    I made one (MS) in a whole flat giant cookie, with the separations marked, directly on the same parchment paper where I rolled it, and the other one (NS) after cutting each cookie before.

    The latter has individual edges, and it's a little more laborious to transfer each individual cookie to a parchment-lined baking tray.

    And both are insanely good.

    Good, good, good flavor and texture. I wish I had a box of graham crackers beside me so I could tell you without that minimum percentage of doubt.

    Both recipes are probably better than the boxed ones.

    Homemade Graham Crackers
    Table of Contents Hide
    Nancy Silverton's recipe
    Martha Stewart's recipe
    Homemade Graham Crackers

    Nancy Silverton's recipe

    It reminded me of a molasses cookie without the spicy kick.
    They have sort of a flat honeycomb appearance and have a crunchy topping from a sprinkle of cinnamon sugar right before baking.

    They have to be kept in a tin to preserve their crunchiness, otherwise, they become more like a soft cookie with only the idea of crunch. 

    Martha Stewart's recipe

    Is more like a honey cookie and the butter comes through more. It's more of a layered effect.

    You can keep them in a plastic bag and they just don't lose their crunch. It's been more than two weeks now, and they're still crisp.

    These graham crackers, both versions, are one of the best aromas your kitchen, and the whole house really, can hope to be enveloped in. That cinnamon, holiday, cookie smell that makes you stand still and just breathe deeply.

    I'm guessing you might want a winner. It's very hard, both are amazing, and probably the best recipes out there.

    Go with whatever baker is your favorite. I will probably alternate both from now on, and end up making slight changes, like adding the cinnamon to the dough in Nancy's recipe, because it's easier than the whole sprinkling before baking.

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    Several pieces of homemade graham crackers in an opened plastic bag. View from the top.

    Homemade Graham Crackers

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    This is a great recipe to make traditional graham crackers at home. They keep well, and the dough can be used as a pie crust.

      Ingredients

      Units
      • 1 cup all-purpose flour
      • 2 cups whole wheat flour (superfine)
      • 1 teaspoon baking soda
      • ¼ teaspoon salt
      • 1 teaspoon ground cinnamon
      • 1 cup unsalted butter, at room temperature
      • ¾ cup light brown sugar
      • 2 tablespoons honey

      Instructions

      1. Beat the soft butter with the sugar for 2 minutes, until light and fluffy. Use a large bowl and an electric mixer or the stand mixer with the paddle attachment. 
      2. Add the honey and beat until completely incorporated. 
      3. In a medium bowl, stir together both flours, baking soda, salt, and cinnamon. 
      4. Add the dry ingredients to the butter mixture in 2 parts and mix on the lowest speed or with a spatula. Barely incorporate the first part and add the second. We don't want to overmix the dough after adding the flour, but it's easier to integrate if we add it in two parts. 
      5. Wrap the dough and refrigerate for 30 minutes so it firms up and is easier to roll. 
      6. Divide the dough into two pieces and work with one at a time, keeping the other one wrapped in the refrigerator.
      7. On a lightly floured surface, roll the dough to ⅛ - ¼ inch thickness.
      8. Cut squares with a pastry wheel (fluted or smooth) and prick with a fork to create a dotted line. 
      9. Transfer to parchment-lined baking sheets and refrigerate for 15 minutes. 
      10. Preheat the oven to 350°F/180°C while the dough is in the fridge. 
      11. Bake the crackers for about 12 minutes, until lightly colored. 
      12. Let cool on a wire rack. 
      13. Keep in tins or cookie jars. 
      • Author: Paula Montenegro

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      About Paula Montenegro

      I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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      1. Anonymous says

        February 22, 2015 at 11:24 pm

        Hello talk about late to party - it's already 2015 !!
        So followed a graham cracker recipe found in peter reinhart's book Whole Grain - omg the worst already - altho there was no fats i tried anyways
        Don't Bother ever with that recipe ever

        The ones you posted have given me hope and will try them immediately!!!
        Thanks ever for trying these out and posting up the results

        Reply
      2. anna @ annamayeveryday says

        September 24, 2013 at 4:43 pm

        So pleased to find this recipe, via the pear almond tart you posted a couple of days ago. We don't have graham crackers but I often see recipes making use of them. Now I can make my own!

        Reply
      3. Alanna says

        March 13, 2013 at 12:31 am

        Great post! This makes me want to bake some graham crackers, stat. There are so many recipes out there, so I appreciate that you compared two highly acclaimed recipes. The photos are great, and so helpful, too. My thus far favorite grahams were from Emily Lucchetti's Passion for desserts - classic flavor and texture. But I'm hoping to try the ones in Good to the Grain that call for teff flour sometime, too.

        Reply
      4. Cocoa and Lavender says

        March 05, 2013 at 2:59 pm

        My first homemade graham crackers were from Thomas Keller's recipe for homemade s'mores. We had a friend visiting us in Maine in the winter. We mentioned fireside dinners and asked what he would like for dessert. S'more, he said. Homemade. So, I made the graham crackers and the marshmallows and used Belgian chocolate. Now it is time to get out TK's recipe and compare to Martha's and Nancy's. His were pretty darned good... ~ David

        Reply
      5. Marissa | Pinch and Swirl says

        March 05, 2013 at 1:49 am

        What a fun idea for a post - this or that! I bookmarked this for the next time I need graham crackers. + I agree with Andrea, you're amazing, baking both batches for a taste test. Thank you!

        Reply
      6. Andrea_TheKitchenLioness says

        March 02, 2013 at 9:02 pm

        Paula, what an interesting post - I love the fact that you actually took the time to bake the two recipes and explain all the differences with so much loving details. I have never baked Graham Crackers but have been planning to do so for the longest time - if and when I find the time, I will most certainly remember this wonderful post of yours!

        Reply
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