Homemade graham crackers! Better than the boxed kind. Repin to save!

I’ve been meaning to post this recipe for homemade graham crackers for awhile now.

And although I have been posting a bunch of sweets recipes lately, I thought it would be timely to post this one right after I posted the homemade marshmallow recipe. After you’re done making these, you’re just one chocolate bar away from a s’mores.

Homemade graham crackers! Click through for instructions.

I can’t take any credit for this recipe. It comes from one of my favorite cooking blogs, Smitten Kitchen. It’s a little bit putzy and time-consuming, but once you’re done, you won’t be disappointed. I promise.

These crackers are subtly sweet, almost cookie-like. They have a good crunch to them, just like store-bought graham crackers. But I think they’re SO much better than store-bought graham crackers.

You can use them as you would usually use graham crackers:

  • For s’mores
  • Dunk them in coffee
  • Just eat them on their own

They have  biscuit-like quality that’s addictive.

DIY s'mores bar

Make a fancy DIY s’mores bar platter for your next get-together. Read more here.

10-minute s'mores dip: Got 10 minutes? Then you can make this delicious, gooey dip, great with graham crackers!

Make this super quick 10-minute s’mores dip and use graham crackers as dippers

Homemade Graham Crackers

Homemade Graham Crackers

Yield: 24 graham crackers
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Make sure the dough is well chilled before baking. See instructions below.

Ingredients

  • 2 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine grain sea salt
  • 7 tablespoons unsalted butter (cut into small cubes and frozen)
  • 1/3 cup honey
  • 5 tablespoons whole milk
  • 2 tablespoons vanilla extract

For topping

  • 3 tablespoons white granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. In a large mixing bowl, combine flour, brown sugar, baking soda, and salt. Cut in cubed butter with a fork or pastry cutter until the dough becomes the consistency of a coarse meal.
  2. In a separate bowl, whisk together honey, milk, and vanilla. Add milk and honey mixture to the flour mixture and stir until the dough comes together. Lay out a piece of plastic wrap on the counter and dust it lightly with flour. Place dough onto plastic wrap and press down into a rectangular shape, about one inch thick. Put another piece of plastic wrap on top of dough. Put dough on a large baking sheet and place in freezer to chill for at least two hours.
  3. After dough has chilled, divide it in half. Place half of the dough in the fridge and proceed to roll out the other half: Dust a clean work space lightly with flour. With a rolling pin, roll out dough into a long rectangular shape about 1/8 inch thick, using flour as necessary. Cut dough into desired shapes (rectangular if you are going for the traditional graham cracker shape). Place each cracker on a large baking sheet and sprinkle with cinnamon-sugar topping. Place baking sheets in fridge to chill for 30 to 45 minutes. In the meantime, repeat steps with the other half of the dough.
  4. Preheat oven to 350F. Remove baking sheets from fridge. If desired, poke holes in dough using a toothpick or wooden skewer, to make the crackers look like traditional store-bought ones. Bake for 15 to 25 minutes, or until lightly browned, being careful not to burn.
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