Homemade Graham Crackers

From time to time, I get the urge to bake something a little bit out of the ordinary, outside the typical cakes, cookies, and breads. Over the last week, my husband has been saying he’s wants to have a campfire this weekend, so I had the idea to make s’mores, but not just regular s’mores… Gourmet S’mores. I’m talking homemade graham crackers, homemade marshmallows, and splurging on some chocolate that’s a little more expensive than Hershey’s.

Today, I tackled the homemade graham crackers. Guess what I’m making tomorrow?

These were actually a bit more difficult than I anticipated. I used Alton Brown’s recipe as a base because he’s AMAZING and his recipe (of the very few graham cracker recipes in existence) had the best ratings; however, I found his recipe made a very wet dough, so I adapted a bit to get the texture/consistency I wanted. My recipe reflects the changes I made, and they turned out perfect!!

Begin by adding all of the dry ingredients into a food processor and pulsing a couple of times to combine. Then, add the cubed, cold butter and pulse a few more times until the mixture resembles course crumbs.

Add all of the wet ingredients, and pulse for about a minute. The “dough” (I say that because it will seem a bit wet to call dough) should be pretty thick. At this point you want to remove the dough from the food processor and wrap it in plastic wrap. *If your dough seems too wet, add a little more flour and pulse again. If it seems too dry, add a little more milk, and pulse again.

Put the dough in the refrigerator for 30 minutes to an hour.

When you take it out of the refrigerator, roll it in between two pieces of parchment paper so the dough is approximately 1/8-1/4 inch thick. Try your best to make this as even as possible. If you have areas that are too thin, they will cook faster and get darker than the rest. If it’s not perfect, though, that’s okay! The best part is that these are rustic and imperfect!


Remove the top piece of parchment paper, and place the bottom piece of parchment paper with the dough on top onto a large baking sheet. Use a pizza cutter to cut dough into 2 inch squares. Trim off any remaining dough around the edges.

Place the baking sheet in a 325 degree oven for 15-20 minutes until the edges begin to brown. Keep a close eye on these because you don’t want them to burn.


As soon as you take them out of the oven, “re-cut” your squares with a pizza cutter or knife, but do not try to move them or pick them up. Allow the crackers to cool completely before taking off the baking sheet.


These ended up so delicious and flavorful. Looking at the other graham cracker recipes, many comments said the results were bland and tasteless. Mine had so much flavor! I found that one of the big differences is that the recipe I used contained molasses and the others didn’t. I know it’s an ingredient most don’t have in their pantry, but I believe this really made the flavor. These graham crackers are so tasty, and definitely a step up from grocery store graham crackers.

Be sure to check out my post on how to make marshmallows from scratch so you can have Gourmet S’mores too!


Homemade Graham Crackers

  • Servings: 10-12
  • Difficulty: Medium
  • Print


1 1/4 cups Bob’s Red Mill Graham Flour, 24-ounce
1/3 cup all purpose flour
1/3 cup packed dark brown sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
6 tbsp cold, cubed butter
1/4 cup baking molasses
1/8 cup whole milk
1/2 tsp vanilla


  1. Add both types of flour, brown sugar, baking powder, baking soda, cinnamon, and salt to food processor and pulse until combines.
  2. Add cubed butter and pulse until you get course crumbs.
  3. Add molasses, milk, and vanilla and pulse for about a minute. You should get a dough-like consistency. If it seems too wet, add a bit more flour. If it seems to dry, add a bit more milk.
  4. Form dough into a ball and wrap in plastic wrap. Put in the refrigerator for 30-45 minutes to firm up.
  5. Preheat oven to 325 degrees.
  6. Take dough out of plastic wrap and put on parchment paper. Flatten to about 1/2 inch disc. Put another piece of parchment paper on top, and roll the dough so it is about 1/4-1/8 inch thick. Do not roll it too thin, and make sure it is evenly rolled (i.e. there shouldn’t be parts of the dough that are thicker than others). If it’s not perfect that’s okay.
  7. Take off top layer of parchment paper and move the bottom piece with the dough rolled out onto a large baking sheet.
  8. Use pizza cutter to cut dough into squares of your desired size.
  9. Place baking sheet in oven for approximately 20 minutes until the dough starts to brown on the edges. Keep a close eye on these. Check after 15 minutes.
  10. Take out of the oven and use the pizza cutter to follow the original lines you made.
  11. Allow to fully cool before breaking apart and taking out of pan.


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