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Make a classic, nostalgic snack at home with whole grains! These freshly milled graham crackers are well worth the effort and so much tastier than store-bought. They’re delicious in summer s’mores, graham cracker crusts, or as a quick and comforting snack.
Summer is in full swing, and we’re enjoying a lot of campfires!
When my kids requested s’mores last week, I realized we were past due on a big batch of freshly milled graham crackers to stock the pantry for summer.
Store-bought certainly works on busy days, but I aim to make everything I possibly can with fresh milled flour and wholesome ingredients. That’s why I frequently make my own whole grain bagels, freshly milled tortillas, and whole wheat noodles.
Well, these whole wheat graham crackers do not disappoint!
They have all of the same comforting, nostalgic flavor, but they’re much fresher and more flavorful than store-bought graham crackers.
And let me tell you: they did not last long! Once we were done with s’mores, my kids were grazing on the crackers the next day.
They are so great to have on hand for a quick grab-and-go snack or to dip in some peanut butter when you’re hungry and don’t want to make anything.
If you have tried my recipe for fresh milled flour crackers, the process to make them will be familiar. It may seem intimidating, but making your own crackers is actually very easy!
I see many more batches of these freshly milled graham crackers in our future! From s’mores to graham cracker crusts, this is a recipe you’ll want to make again and again.
Table of Contents
Why You’ll Love This Recipe
- Homemade over storebought. Once you start making your own pantry basics and snack foods, you won’t want to go back to buying them. With homemade, you get complete control over the ingredients, and they usually taste much better, too!
- Level up your desserts. Homemade graham crackers are so useful to have on hand. They’re an easy and delicious snack, or you can use them in a variety of tasty desserts, like icebox cake or cheesecake.
- The best graham crackers you’ve ever had. These freshly milled graham crackers are so worth the effort. The whole grain flour gives them a fresh, nutty flavor, while the honey, butter, and molasses are rich, sweet, and buttery. They really will be the best graham crackers you’ve ever had.
Ingredients
- Flour: I recommend freshly milled soft white wheat flour. Soft white is best for more tender, non-yeasted pastries, such as fresh milled lemon poppyseed muffins, cookies, and graham crackers!
- Honey: This is a must for that classic, warm, rich graham cracker flavor.
- Baking powder: This will give the cookies a gentle rise and a crispy, airy texture.
Find the full list of ingredients, including measurements, in the recipe card at the bottom of this post!
How to Make Freshly Milled Graham Crackers
Step 1. In a stand mixer (or a hand mixer), cream together the butter, honey, and molasses.
Step 2. Add the flour, cinnamon, baking soda, salt, and vanilla, and mix until a dry, crumbly dough forms. Pour in 2 tablespoons of milk and mix until fully combined. If the dough still feels too dry, add the remaining tablespoon of milk.
Step 3. Form into a flat disc a couple of inches thick, cover with plastic wrap, and refrigerate for about an hour.
Step 4. When ready to bake, preheat the oven to 350°F. Remove the dough from the fridge and place a sheet of parchment paper on your work surface, and lightly dust it with flour. Place the dough in the center and lay a second sheet of parchment on top. Roll from the center outward until about ⅛ inch thick, doing your best to shape it into a rectangle. The thinner you roll it, the crispier the crackers will be.
Step 5. Using a pizza cutter or sharp knife, lightly score the dough into graham cracker-sized rectangles. Poke holes across the surface with a fork.
Step 6. Carefully transfer the parchment with the dough onto a baking sheet and bake for approximately 12-15 minutes, until the edges are golden. Allow to cool completely in the pan before breaking apart along the scored lines.
Tips + Notes
- Don’t skip the chill time. It makes the dough so much easier to roll out and work with.
- Baking time will depend largely on how thin you rolled your crackers. Keep an eye on them and pull them out as soon as the edges start to crisp up. The middles will continue to firm up as they cool.
- Try your best to roll the dough to an even thickness throughout — if the edges are thinner than the middle, you’ll end up with some burnt and some underdone in the same batch.
- If your crackers still aren’t as crispy as you’d like after cooling, pop them back in the oven at 300°F for a few minutes to dry them out without darkening them further.
- These make a great homemade graham cracker crust! I crumble them up and use them for my cheesecake crust!
Recipe FAQs
Store your homemade graham crackers in an airtight container at room temperature for 1-2 weeks. They’ll get less crispy the longer they sit, but you can crisp them back up in the oven for 5-10 minutes.
Yes! If you want to replicate a store-bought cinnamon graham cracker, just sprinkle the crackers with cinnamon sugar before baking.
They may need to bake a little longer. If they’re already dark enough, you can put them back in the oven at 300°F to crisp up without browning any more. If that still doesn’t work, it’s because you didn’t roll the dough out thin enough. If you’re after a really crispy graham cracker, I recommend rolling it out as thin as you can next time.
I purchase all of my whole grains from Azure Standard because I’ve found them to have the best prices and quality. You can learn about other options I like in my post on where to buy milling grains.
I can’t wait for you to try these freshly milled graham crackers! They’ll wow your friends at the next summer campfire or make the BEST cheesecake with graham cracker crust.
If you’re new to baking with freshly milled flour, check out my posts on how to mill your own flour and baking with whole grains. And if you have any questions, don’t hesitate to ask!
Related Recipes
- Whole Wheat Vanilla Wafers with Fresh Milled Flour
- Whole Wheat Sweet Corn Muffins
- Super Fudgy Brownies with Fresh Milled Flour
- Freshly Milled Strawberry Crumble Bars
- Chocolate Chip Cookies With Freshly Milled Flour
If you tried this Freshly Milled Graham Cracker recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Freshly Milled Graham Crackers
Equipment
- Stand mixer or hand mixer
Ingredients
- ¼ cup (57g) unsalted butter, softened
- ⅓ cup (113g) honey
- 2 tablespoons molasses honey works too
- 1 ¾ cups (230g) freshly milled soft white flour, plus extra for rolling
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
Instructions
- In a stand mixer (or a hand mixer), cream together the butter, honey, and molasses.
- Add the flour, cinnamon, baking soda, salt, and vanilla, and mix until a dry, crumbly dough forms. Pour in 2 tablespoons of milk and mix until fully combined. If the dough still feels too dry, add the remaining tablespoon of milk.
- Form into a flat disc a couple of inches thick, cover with plastic wrap, and refrigerate for about an hour.
- When ready to bake, preheat the oven to 350°F. Remove the dough from the fridge and place a sheet of parchment paper on your work surface and lightly dust it with flour. Place the dough in the center and lay a second sheet of parchment on top. Roll from the center outward until about ⅛ inch thick, doing your best to shape it into a rectangle. The thinner you roll it, the crispier the crackers will be.
- Using a pizza cutter or sharp knife, lightly score the dough into graham cracker-sized rectangles. Poke holes across the surface with a fork.
- Carefully transfer the parchment with the dough onto a baking sheet and bake for approximately 12-15 minutes, until the edges are golden. Allow to cool completely in the pan before breaking apart along the scored lines.
Video
Notes
- Don’t skip the chill time. It makes the dough so much easier to roll out and work with.
- Baking time will depend largely on how thin you rolled your crackers. Keep an eye on them and pull them out as soon as the edges start to crisp up. The middles will continue to firm up as they cool.
- Try your best to roll the dough to an even thickness throughout — if the edges are thinner than the middle, you’ll end up with some burnt and some underdone in the same batch.
- If your crackers still aren’t as crispy as you’d like after cooling, pop them back in the oven at 300°F for a few minutes to dry them out without darkening them further.
- These make a great homemade graham cracker crust! I crumble them up and use them for my cheesecake crust!
