Graham Crackers

In their original form, graham crackers were flavored primarily by whole-wheat flour. Since then, flavor chemists have developed graham cracker flavoring that is added to many packaged foods, including graham crackers.

This recipe comes from King Arthur Flour, and is also available on their web site.

1 cup (4 ounces) King Arthur Traditional Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1-teaspoon cinnamon
1-teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
Additional milk for glaze
Cinnamon-sugar (optional)


In a mixing bowl, combine whole-wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder. In a separate bowl, beat egg till light, and then add oil, honey, and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out between two sheets of parchment till it’s about 1/16-inch thick. Preheat oven to 375°F.

Grahams_1Carefully remove the top sheet of parchment, and cut dough into 3-inch squares, prick each square several times with a fork, and slice bottom piece of parchment with cookies onto a baking sheet. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers