Homemade Graham Crackers

READY IN: 30mins
Recipe by anme

I recipe I came up with when I was trying to figure out a way to make my own graham crackers.

Top Review by WI Cheesehead

I looked at this and another recipe. This one has big issues with it being very liquidy. I couldn't make it into a ball, even reducing the water to 2 T. I had to add quite a bit of flour. The other recipe (which is twice the amount of flour) has issues with being too dry, so I'm going to try to get a happy medium and tinker with it. I'll let you know. The molasses was a little strong for me, so I'll cut that. I rolled on parchment paper and transfered it all to the cookie sheet after slicing into squares. Had to bake 20 minutes and still didn't seem crisp, but I took it out and it crisped up nicely while drying.

Ingredients Nutrition

Directions

  1. Combine all the dry ingredients, then cut in butter and shorting.
  2. Mix the rest of the ingredients together, except extra sugar, then pour into the flour mixture. Stir to combine then form into a ball and place into the fridge for a while (I did about 30 minutes). Note you may need to add more molasses or honey if you feel the dough it not coming together well.
  3. Preheat oven to 350°F.
  4. Roll dough out onto a floured surface until thin, then cut into about 16 rectangles. If the dough cracks, just press it together with your fingers.
  5. Place on an ungreased cookie sheet and bake for about 15 minutes OR until lightly browned and crisp. This really matter on how thin you roll the dough.
  6. If desired, sprinkle the tops with extra sugar before baking, pressing the sugar onto the tops of the squares with the rolling pin to adhere the sugar. Also this dough tends to crack a lot, that's okay, just press it back together with your fingers.

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