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    Home » cookie » Graham Crackers

    Published: Jan 28, 2012 | Modified: May 7, 2022 | Author: Amanda Livesay

    Graham Crackers

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    If you asked my husband to describe me, I can almost guarantee that he would include the word “cheap” in the mile-long string of words that would follow. I can talk myself out of buying anything – I have to take my vacuum completely apart, clean it, and put it back together at least 3 times a week. It still works though! So why buy another one?!

    My cheapness thriftiness is okay with me most of the time. And then there are times when I realize I have a fridge full of brie that’s about to expire and nothing to spread it on! Because I refuse to buy cookies/crackers/whatever unless it’s on sale and I have a coupon. Gah.

    You guys. These have got to be the world’s best graham crackers. They’re almost like a shortbread! They’re really buttery and were the perfect vessel for my baked brie.

    Super simple too! It took me about 10 minutes to throw the dough together and after a quick chill all I had to do was roll it out and cut it. My only complaint is that I don’t think I rolled them thin enough which means I didn’t get a ton of cookies out of the recipe. Boo! Oh well, I won’t mind making them again!

    Graham Crackers

    • 2 cups unbleached all-purpose flour (plus more for rolling)
    • ½ cup whole-wheat flour
    • ¾ teaspoon kosher salt
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • 8 ounces 2 sticks unsalted butter, cut into small pieces, at room temperature
    • ¼ cup packed dark brown sugar
    • ¼ cup granulated sugar
    • ¼ cup honey
    1. In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
    2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.
    3. Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)
    4. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
    5. Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about â…› inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.
    6. Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
    7. The graham crackers will keep in an airtight container at room temperature for up to 1 week.
     
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    Reader Interactions

    Comments

    1. Beth says

      April 15, 2012 at 7:24 pm

      I had been searching and searching for the perfect graham cracker recipe when I came across your’s. These are absolutely perfect!! They were quite simple to make and didn’t have any fancy ingredients to go searching for. The only adjustment I made to your recipe was to add a bit more cinnamon because I LOVE cinnamon. Thank you very much for sharing!

      Reply
    2. Tracey says

      January 28, 2012 at 9:35 pm

      I had to laugh at the image of you taking apart your vacuum. Mine has been making the weirdest/loudest/most obnoxious noise for months now but since it still works, I refuse to spend the money on a new one! :)

      So glad you liked the graham crackers – I haven’t made them since I posted them so I’m long overdue. Yours look picture perfect!

      Reply
    3. Susan says

      January 28, 2012 at 9:15 pm

      Wow, these look fantastic! I love graham crackers & can only imagine how great they taste with baked brie!

      Reply
    4. Katrina @ Warm Vanilla Sugar says

      January 28, 2012 at 5:15 pm

      I just had some store bought one’s for a snack! Homemade would be waaaay better :)

      Reply
    5. Amy says

      January 28, 2012 at 3:24 pm

      I have never made my own graham crackers before! They are perfect! On my list to try!

      Reply
    6. Pam @ The Meltaways says

      January 28, 2012 at 3:12 pm

      I too am in awe at how perfect these look – I usually make cookie cutter shapes out of mine because otherwise it looks like a deranged person cut them out! They sound delicious!

      Reply
    7. Rachel @ Baked by Rachel says

      January 28, 2012 at 3:08 pm

      They look super tasty!

      Reply
    8. Averie @ Love Veggies and Yoga says

      January 28, 2012 at 12:14 pm

      These look so perfect and amazing, Amanda! I missed that link on Tracey’s blog but I’m glad you caught it because these are awesome. They look so professional!!

      Reply
    9. Katrina @ In Katrina's Kitchen says

      January 28, 2012 at 10:56 am

      Homemade Grahams are on my *list* that ia never-ending. So many fun things to try :) These sound perfect!

      Reply
    10. Annie's Cooking Lab says

      January 28, 2012 at 8:56 am

      Those look really good! I have to admit that I’m a bit on the lazy side, so I always buy things like crackers. I’m sure the homemade version is so much better (and better for you!) so I’ll have to give these a try!

      Reply
    11. Blog is the New Black says

      January 28, 2012 at 6:42 am

      Your crackers look yummy!

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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