Graham Crackers

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Graham CrackersMy #1 favorite thing about blogging is sharing amazing recipes with you! These Graham crackers are so easy and fun to make! You can cut it with any shape you’d like or cut it into graham cracker shapes. These cute heart shaped ones would be a perfect snack for Valentine’s day! This would be great with chocolate fondue.

Graham Crackers My cute minions were my assistants making the graham crackers. They loved cutting out the shapes. Asher was in charge of the heart shape and Levi the Mickey Mouse. Once they were ready to eat they each only wanted to eat the shape they had cut out! haha They loved the graham crackers so much. We all did! I just made half of the recipe and the next day they were already gone! So I made them again and took more pictures so I could blog about it for you all!

Graham CrackersI loved how easy these were to make!  All you do is mix up the ingredients, roll out the dough, cut it out and bake it! I love that these are somewhat healthy too. It has wheat flour and you can add some wheat germ or flax seed.


Graham Crackers You can even make cute little s’mores!

Graham CrackersMy boys and I had so much fun making these little graham crackers. I think next time we will make letters to spell their names out and maybe numbers too! The possibilities are endless.

One Year Ago: Valentine Sandwich Cookies (Homemade Oreos)

Two Years Ago: Valentine’s Sugar Cookies (My Favorite Sugar Cookie Recipe!)

Three Years Ago: Kati’s Chip Dip

 

Graham Crackers
 
Author:
Ingredients
  • 1 cup whole wheat flour
  • 1½ cups all purpose flour
  • ½ cup dark brown sugar, packed
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ cup butter, chilled & cubed
  • ¼ cup honey
  • ¼ cup water
  • 1 teaspoon vanilla
  • optional: 1 tablespoon wheat germ or flax seed
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor or mixer combine the first 6 ingredients. (If using wheat germ or flax seed add here.)
  3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
  4. Add honey, water and vanilla and continue to mix until it all combines.
  5. Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper. (I found it easier to roll the dough w/o a sheet on top of the dough.)
  6. Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the dough scraps and roll out again to cut more shapes.
  7. Place cookies on a Silpat or parchment lined baking sheet and bake for 13-15 minutes.
  8. Cool and serve.
Notes
To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

Adapted from Weelicious

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Comments

  1. Judy Ellis says

    Just curious, why didn’t you use any graham flour? I know these will be delicious, but isn’t graham flour what gives them the flavor?

    • says

      Great question! The main reason I didn’t use it is because it is hard to find and I focus on recipes that use ordinary, easy to find ingredients. As I searched for graham cracker recipes I noticed most don’t call for graham flour. In my research I found that graham flour is very similar to whole wheat flour, which is used in this recipe. It is just slightly courser. The honey, cinnamon and dark brown sugar (which has more molasses than light brown sugar) gives these cookies a fantastic graham flavor! I thought the flavor was perfect in theses cookies and prefer them over store-bought.

  2. says

    Hi Suzanne- I am sorry your son can’t have honey! I bet that’s hard sometimes. Here are a few options for you: 3 T. maple syrup + 2 T. white sugar, 3 T. light or dark corn syrup + 2 T. white sugar or 3 T. molasses + 2 T. white sugar. I would suggest using the molasses + white sugar in this recipe. I hope that works for you! Let me know how it goes. I bet it will work great!

  3. Amy says

    I made 2 batches of these cookies today. I have a preschooler who loves to spell, so I did all letters. He was so excited!!! Everyone in the house loves them.
    I altered the recipe a little with the second batch. I added more honey and another 1/2 tsp of cinnamon. They turned out really good. My family likes more cinnamon.
    Great easy recipe. Dough is easy to handle. Works great.

    • says

      Thanks so much for letting me know you loved it Amy! I love honey and cinnamon too. I’ll have to try adding a little more next time! I’m also going to cut letters out of it next time for my little guy!

  4. Lynn says

    Have you tried using applesauce in place of the butter? Hoping to lighten them up but they do look great as-is!!

    • says

      I haven’t tried it but it could work! I honestly don’t know though. If you try it just start with 1/4 cup of applesauce and see if that’s enough for the dough to come together. I might just try this soon, I will let you know how it goes!

  5. Lauren says

    Are they hard or on the softer side? I love homemade and I’m looking for snacks for my one year old.

  6. Sarah says

    The crackers are great and the dough is so good! I cut them into about 1×2 in rectangles so my almost 11 month old can hold them easily. Then I poked dots into them with a chopstick for looks.
    Next time I’ll bake them 30 seconds or a minute less because the edges could be a little softer for my 5 toothed baby

    • says

      I’m so glad you liked it! That’s a great idea to make these rectangle for your little one. I would bake these for 2 minutes less to get a softer cracker. I’ve done it before and it’s great!

  7. Kay says

    I made these tonight, I used 1/2 earth balance and 1/2 olive oil and added about 1/4 cup more water. They turned out really well. Everyone loved them! Next time I will make a larger batch to have them left over for later.

  8. Bethany says

    I have just started cooking all of the foods my toddler eats and was wondering if you can use all wheat flour or why do you use the combination of both? Looking forward to trying these as they look great! Thanks!

    • says

      I’m not exactly sure but using a combination of both flours lightens it up a bit. Whole wheat flour tends to be a bit heavier/denser. You can try it with all whole-wheat flour. It probably would work out great. You could even use all white whole wheat flour. If you try a new combination or all whole-wheat let me know how it turns out!

  9. Brittany says

    Can I make the dough the night before? I would like to be able to make the dough then have my son do the cut out process :).

    • says

      I haven’t tried it but I’m sure it’d be fine! Just keep the dough in the fridge and pull it out probably about 15 minutes before you need it so it’s not so cold and hard to roll out. Enjoy!

  10. Elizabeth says

    Thank you for sharing this recipe! I cannot wait to try them out with my nieces. I was also thinking of using this recipe as a graham cracker crust for pies. Would you suggest baking the dough first for 15 minutes, adding the filling, and baking for the allotted time for the filling to cook or would you suggest forming the dough as a crust and then baking it along with the filling? Any insight would be greatly appreciated. Thanks again for sharing.

    All the best,

    Elizabeth

    • says

      Elizabeth- Honestly I can’t tell you for sure but I would guess if you are baking a filling in it to bake it first for about 10 minutes add your filling and continue to bake. Be sure to keep your eye on the crust edges. If it gets too brown cover it with foil. Please let me know how it goes! Thanks for stopping by my blog! :)

  11. Gloria says

    My son and I have to stick to Gluten-free eating, and I was curious if there is a gluten-free flour that would be comparable to whole wheat texture?

  12. Brittney says

    I tried these out today. I didn’t have whole wheat flour or dark brown sugar and so I just used what I had on hand but they still turned out great I think! This was so easy to whip together and very tasty! It may have been my substitutions but they were done after only 10 minutes. These may very well become a regular to do in our kitchen! Thanks!

  13. Kathy says

    Here’s a couple ideas. How about agave instead of honey and coat with melted Lilys chocolate chips. They are made with Stevia and delicious.

  14. Katie says

    I made these today! They were really easy and fun to make with my 20-month-old. I think next time I will use 1/4 more brown sugar and bake them for 12-14 minutes (mine were too brown and a little too hard on the first batch I baked for 15 minutes).

  15. Sunny says

    These look awesome! My son just turned 1 though so I’m still nervous about giving him honey. Any suggestions for a substitute? Molasses maybe?

    • says

      Thanks Sunny! If you read through the comments you will see I have already addressed how to substitute honey in this recipe to Suzanne. Enjoy!

  16. Jennie says

    i’ve made these a few times now & my family loves them! I was wondering if you’ve tried making a chocolate graham yet?

  17. kathleen says

    Hello!
    Tried these two days ago, and am hooked! They are awesome. Made a couple tweaks and made them again last night. I’ve been trying to sneak more protein into my picky eater’s diet, so I subbed out the butter for greek yogurt, made them 1.5 C wheat flour and 1 C all purpose, and then added almond extract and dried cherries. Great recipe, and so many potential flavors! Thank you!

  18. Medeeah Alexander says

    Thanks for sharing this recipe! I just finished baking a batch for my kids (1 & 2)& they are DEELISHHHHH! Definitely will make these again for the kids…All smiles here!

    • says

      I have never tried it so I am not sure. If you try it let me know! In one of the comments on this post someone said they used Greek yogurt in place of the butter and that worked.

      • amanda says

        i’m totally not an exact baker so i’m not sure how much i put in but i think i substituted about 1/4 cup butter with 1/4 cup applesauce and they turned out great. I think you could definitely do more.

  19. K.M.S. says

    Although not as sweet as I would have preferred, I love the texture and am thinking up all sorts of yummy graham recipes to make with these. S’mores tonight and I see fresh strawberries and ice cream! Thank you!

    • says

      I’m glad you liked it! We love this recipe so much! I think adding up to 1/4 cup more brown sugar should be fine if you want it sweeter. It may need 1-2 Tbsp. less flour if you do that.

  20. Kim says

    Hi I made these tonight and they were great! I doubled the recipe, but since I only had 3/4c of whole wheat flour I ground up some oats and made oat flour for the other 1 1/4 cups of whole wheat flour I would need. Thanks so much for the recipe!

Trackbacks

  1. […] Hi readers of Like Mother Like Daughter! I am so excited to guest post today. Aimee is one of my favorite bloggers! I love the recipes she shares and she is just such a nice and genuine person. My name is Becky and I blog at Love to be in the Kitchen. On my blog I share quick, easy and delicious recipes. Some of my recent popular posts are my Chocolate Chip Cookie Dough Stuffed Oreos and Graham Crackers. […]

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