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Whole wheat graham crackers spread out on a striped towel.
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Freshly Milled Graham Crackers

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.
Prep Time1 hour 30 minutes
Cook Time15 minutes
Chill time1 hour
Total Time2 hours 45 minutes
Course: Snack
Cuisine: American
Keyword: fresh milled flour crackers, freshly milled flour recipes, freshly milled graham crackers, homemade graham crackers, whole wheat crackers, whole wheat graham crackers
Servings: 10 servings
Calories: 129kcal
Author: Laura Ascher

Equipment

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
US Customary - Metric

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.

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!