How to Make Your Own Homemade " Graham Crackers "

Total Time
4hrs 15mins
Prep 4 hrs
Cook 15 mins

This is in response to a request for an alternative to Graham Crackers for those who live in countries where these are unavailable. I've tried shortcutting these to make a baked graham cracker crust, but found sometimes shorter isn't always better. These remind me of Nabisco's Honey Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over the top before baking.

Ingredients Nutrition


  1. Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
  2. Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
  3. In a separate bowl, mix the honey, molasses, water and vanilla.
  4. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
  5. Form the dough into a ball.
  6. Cover and chill for several hours.
  7. Cut the dough in half and let it sit for 15 minutes at room temperature.
  8. Sprinkle a piece of wax paper with whole wheat flour.
  9. Roll out one of the dough pieces flat to about 7 x 15 inches.
  10. If the dough cracks or breaks, just pinch the edges back together.
  11. Poke a fork into the dough at 1/2-1" intervals.
  12. Then cut into 2 1/2" squares.
  13. Use a spatula to move the squares to a large, ungreased baking sheet.
  14. You can place them close together.
  15. Repeat with the other half of the dough.
  16. Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
  17. Store at room temperature in an airtight container.
  18. Will keep up to a month (Remember there are no preservatives).
Most Helpful

Awesome recipe !!!!Tastes like the real thing!!! It wasn't hard to make, either-I made them up and used some to make a graham cracker pie crust..tasted wonderful !!! the rest are being nibbled on for snacks..they're going quick !! Thanks for posting..this recipe is definitely a keeper ! TERESA

TGirl,RN April 12, 2003

We had these with S'mores and they were great! Who knew you could make graham crackers? :) We didn't have molasses, so we used sorghum. We only chilled the dough for about an hour, and we rolled it out between sheets of waxed paper (about a quarter of the dough at a time). We also turned the oven down and cooked them longer until they were browned all the way across, to make sure they would be nice and crispy.

mich26 May 31, 2008

I was torn between 3 and 4 stars, to be honest. I too, had a difficult time rolling these out. I was tempted to add more water, but, being fairly new to baking, I was afraid I'd have a gooey mess. The instructions were ok except I didn't know if I should treat the Crisco the same as the butter, but I did anyway. Maybe it didn't matter. The taste is good, not wonderful, but good. I probably won't make these again. For a crispy kind of cookie, they're ok.

FLUFFSTER June 14, 2007