Homemade Graham Crackers

These delicious graham cracker cookies are easy and better than the original! They are perfect for s’mores or for dunking in Milk.

In my elementary school days we had snack time once a day. And for snack every day parents took turns supplying one thing: Graham Crackers. It was a special occasion if they bought Cinnamon Sugar Graham Crackers. Oddly enough I never got tired of them. There is something comforting and delicious about the simple flavor of a graham cracker.

My mom loves to smother frosting between two Graham Crackers and eat them like that, I love them in s’mores, Graham Cracker crusts, Graham Cracker-Pretzel crusts, and chocolate covered graham crackers, and I know lots of people who simply love to dunk them in a glass of milk.

Any way you dunk them, they are good! And the homemade version even better!

Ingredients:

1 1/3 cups of Wheat Flour
1 cup of Flour
9 tablespoons of butter
2/3 cup of Light Brown Sugar
1/2 cup of Milk
3 tablespoons Honey
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1 teaspoon of salt
Set aside for later: 1/4 cup of sugar mixed with a few sprinkles

Begin by mixing your brown sugar and butter on medium-high in an electric stand mixer until well blended, and smooth. Scrape the sides of your bowl as you go. Add the tablespoons of honey and mix for another 2 minutes or until well-blended.

In a separate bowl measure your dry ingredients: wheat flour, flour, baking soda, baking powder, and salt. Whisk your dry ingredients well with a fork or a whisk and set aside.

Measure 1/3 cup of milk and set aside.

Now begin to add your dry ingredients and milk alternating between the two. Begin and end with flour. Mix only until blended. Refrigerate dough for a minimum of 4 hours or over night.

When you are ready to bake your dough preheat the oven to 350°F.

Roll out the dough. It is sticky so lightly flour a silicone mat to prevent sticking. I rolled the dough out between two silicone mats. It was helpful for avoiding the dough sticking to the rolling pin. You want the dough to be approximately 1/8 inch thick.

Use a pizza cutter to trim your dough into a perfect rectangle.

Use the pizza cutter again to cut your dough into strips and then into rectangles.

With a fork gently poke an indent into your cookie cracker to create the classic store bought look.

Lightly sprinkle your dough with some of the sugar with cinnamon. Gently press the sugar into the dough.

Place your cookie sheet in the preheated oven (on the center rack) at 350°F for approximately 8 minutes. Keep a close eye on them. They should be a light brown/dark golden brown, NOT a dark brown in coloring.

When you remove them from the oven retrace your cutting lines to insure that your crackers are perfect rectangles and then allow the crackers to cool completely before storing them in a air tight plastic container.