Certain foods that used to be made at home have gradually been taken over by manufacturers. Honey graham crackers fall into this category for reasons that are unclear to me, as they are so easy to make. Homemade foods always taste better, but in this case the difference is stunning. Try the Old Bohemian Homestead honey graham cracker recipe and you’ll see what I mean. [This post contains affiliate links.]
The best thing about making homemade honey graham crackers, though, is that you know what is in them. Feeding your family nourishing foods from your own kitchen just brings peace of mind.
In the recipe, I give specific measurements for cutting out the graham crackers, but you can do what you want with regard to this. If you leave the dough thick, the graham crackers will be more cake-like inside with a cookie crunch outside. My husband prefers them this way. Roll them thin for a crunchy delight but watch as they cook because they will take less time and burn easily.It’s also fun to cut the dough with cookie cutters into whimsical shapes for young children (or grown ups – Why should children have all the fun?).
This honey graham cracker recipe is awesome for making pie crust for homemade cheesecake. Yum! Just prick the rolled-out dough without cutting it into crackers, bake according to the instructions, cool, and crumb in a blender or food processor. Then, use as you would store-bought graham crackers in any graham cracker crust recipe.
As always, I suggest that you use organic ingredients for better health and nutrition. I prefer to use raw honey in this recipe and have started adding a little blackstrap molasses (affiliate link) to this recipe for added health benefits.
Old Bohemian Homestead Honey Graham Cracker Recipe
- 1-1/2 cups Whole Wheat Flour
- 1 cup All-Purpose Unbleached White Flour
- 1-1/4 teaspoons Ground Cinnamon
- 3/4 teaspoons Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1/3 cup firmly-packed Brown Sugar
- 1/4 cup Honey
- 1 teaspoon Vanilla Extract
- 1/4 cup Whole Milk
- Preheat your oven to 350-degrees.
- Measure the flours, cinnamon, baking soda, and salt into a medium bowl and stir gently to combine.
- In a large bowl, cream butter and brown sugar, then add honey and vanilla extract.
- Beat the butter mixture well.
- Add the flour mixture to the butter mixture a little at a time, alternating with the milk. (Begin and end with the flour mixture.)
- Work the dough by hand on a floured pastry board, adding flour or moistening with milk if needed, until it feels smooth and isn't sticky or dry.
- Separate the dough into two balls.
- Roll out each ball into a 12- x 10- rectangle.
- Lightly flour a sharp knife and cut 12 rectangles that are 5- x 2-inches in size.
- Using the dull side of the knife and without cutting all the way through the dough, score each rectangle in half. You can, instead, make larger graham crackers with four sections (as pictured) or cut them into fun shapes with cookie cutters.
- Prick the surface of each cracker in a decorative pattern.
- With a spatula, carefully move the graham crackers to cookie sheets and place them an inch apart.
- Bake on the top rack of your oven at 350-degres for 12 to 15 minutes.
- Cool on wire racks.
- Store in an airtight container after completely cooled.
- I substitute part of the honey with blackstrap molasses to make extra healthy graham crackers.
- Use organic ingredients for better nutrition and flavor.
