Back to Homemade Graham Crackers
All Reviews for Homemade Graham Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Homemade Graham Crackers
Recipe Summary
Yield: Makes 20
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
Cook's Notes
Crackers can be stored in an airtight container at room temperature up to 3 days.
Gallery
Homemade Graham Crackers
Recipe Summary
Yield: Makes 20
Gallery
Homemade Graham Crackers
Homemade Graham Crackers
Homemade Graham Crackers
Recipe Summary
Yield: Makes 20
Recipe Summary
Yield: Makes 20
Yield: Makes 20
Makes 20
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour, plus more for working
- 1 cup whole-wheat flour
- 1/2 cup untoasted wheat germ
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup packed light-brown sugar
- 2 tablespoons high-quality honey
Directions
Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cook's Notes
Crackers can be stored in an airtight container at room temperature up to 3 days.
Cook’s Notes
Crackers can be stored in an airtight container at room temperature up to 3 days.
Reviews (36)
Add Rating & Review
464 Ratings
5 star values:
79
4 star values:
148
3 star values:
152
2 star values:
68
1 star values:
17
Load More Reviews
Reviews (36)
Add Rating & Review
464 Ratings
5 star values:
79
4 star values:
148
3 star values:
152
2 star values:
68
1 star values:
17
Add Rating & Review
464 Ratings
5 star values:
79
4 star values:
148
3 star values:
152
2 star values:
68
1 star values:
17
464 Ratings
5 star values:
79
4 star values:
148
3 star values:
152
2 star values:
68
1 star values:
17
464 Ratings
5 star values:
79
4 star values:
148
3 star values:
152
2 star values:
68
1 star values:
17
- 5 star values:
- 79
- 4 star values:
- 148
- 3 star values:
- 152
- 2 star values:
- 68
- 1 star values:
- 17
Martha Stewart Member
Rating: 5 stars
10/01/2017
Tasted super good! Made these for some s'mores that we decided to make rather spur of the moment. We didn't have any wheat germ so substituted 1/4 cup almond meal and 1/4 cup flax meal, seemed to work nicely. Used 1/2 cup or so less all purpose flour and 1/8 cup less butter. They were really taaasty. I did not chill the dough since we wanted them pretty quick. We will definitely be making them again (maybe for homemade s'mores kits?-homemade graham crackers, homemade chocolate and homemade marshmallows; we'll see if I get that adventurous)
Martha Stewart Member
Rating: 4 stars
08/25/2013
These are really yummy! I was short on time, so I didn't chill the dough and they still turned out great. Awesome on their own or used for s'mores :)
Martha Stewart Member
Rating: Unrated
11/21/2012
In the recipe, you state "Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. 3x2 =4? How?
Martha Stewart Member
Rating: Unrated
08/06/2012
how on earth can each graham cracker have 87 grams of fat? Surely you meant to divide the 87 by 20?
Martha Stewart Member
Rating: Unrated
06/16/2012
In case anyone is interested, I analyzed this on the "Calorie Count" website and, if you make 20 graham crackers per the recipe, each are 176 calories with 87 grams of fat.
Martha Stewart Member
Rating: Unrated
05/23/2011
Crackers can be stored in an airtight container at "toom" temperature...
HOW DISAPPOINTING
Martha Stewart Member
Rating: Unrated
05/20/2011
Can these be made with actual graham flour? It seems weird the recipe calls for whole wheat and not graham flour? Maybe there isn't a difference but the graham four I have actually smells like graham crackers and whole wheat flour does not? Anyone know anything about this?
Martha Stewart Member
Rating: Unrated
01/12/2011
I'm loving this recipe but as the resolution requires... what are the calories on these babies? I love that they are whole wheat but I need to know will they break the new resolution?
No, seriously...PLEASE, I've been day dreaming about them!
Martha Stewart Member
Rating: Unrated
11/30/2010
Hi Stagebuilder: Flour can be dryer or moister depending on its age and the humidity of the area in which it is stored and this can make your dough to dry or to sticky even when you use the right amount. For this time, break up the dough, work in a little more liquid a tablespoon at a time till it comes feels right and let it rest again. In the future you can add extra liquid (or extra flour) during the mixing process when it seems appropriate.
Martha Stewart Member
Rating: Unrated
11/30/2010
Just made this recipe and have the sough chilling. The dough came out pretty dry and it was very hard to gather it up into a ball, much less roll it out. Did any one else have this problem? How would one make the dough more sticky? I used exactly what the recipe called for and the exact amounts. Any ideas?
Martha Stewart Member
Rating: Unrated
11/29/2010
Haven't made them yet but they look yummy. I think there are some typos in step 4, however. I think "Using a fluted pastry wheel, trip the outermost edges or each rectangle, ...." should read "Using a fluted pastry wheel, TRIM the outermost edges OF each rectangle, ...." (the corrected word is capitalized).
Martha Stewart Member
Rating: Unrated
09/25/2010
Can I use this recipe in my cookie press? Or does anyone think it is to thick and needs to be rolled out?
Thank you!
Martha Stewart Member
Rating: Unrated
07/30/2010
these turn out fantastic as written. i have also tried a lower fat version by substituting one stick of butter for a 1/2 cup of applesauce, and using whole wheat flour instead of all purpose. They tuned out very well too, but needed a few more minutes in the oven.
Martha Stewart Member
Rating: Unrated
07/08/2010
Thank you for the recipe. I plan to try it soon because I have been very disappointted in Nabisco graham crakers - hydrogenated oils - they are supposed to be healthy!!!
Martha Stewart Member
Rating: Unrated
04/01/2010
I can only find toasted wheat germ - will that matter?
Martha Stewart Member
Rating: Unrated
03/12/2010
I like to use flax meal but would advise not using it in this recipe although I have not tried it. It tend to make the thing yu bake rubbery.
Martha Stewart Member
Rating: Unrated
03/12/2010
I want to cut the amount of butter in half by adding ground flax seed meal. Does anyone have any advice about this kind of alteration?? Has anyone else used ground flax as an alternative to fat in their recipes. According to the back of the package, you are suppose to be able to do this in any recipe>
Martha Stewart Member
Rating: Unrated
03/12/2010
Once you mix the all-purpose flour, whole wheat flour, and wheat germ together, you pretty much have the equivalent of graham flour. See here: http://en.wikipedia.org/wiki/Graham_flour. Maybe these ingredients are more readily available that actual graham flour?
Martha Stewart Member
Rating: Unrated
03/12/2010
To:Mansfield park, Most honeys are very suitible. Many of these recipes
stress high quality but unless you are a real picky baker and have access
to higher end ingredients like MS seems to be able to obtain....you will
get a good end product with what is available in your supermarket.
Martha Stewart Member
Rating: Unrated
03/12/2010
Another heat the oven before even starting and having a chilling time.
Graham flour is not that readily available in super markets...That is
whole wheat flour.
Martha Stewart Member
Rating: Unrated
03/12/2010
Shouldn't/wouldn't graham crackers have graham flour?????
Martha Stewart Member
Rating: Unrated
03/12/2010
Anyone know what will happen if, instead of "high-quality honey," I use mere mortal store-brand honey?
Martha Stewart Member
Rating: Unrated
06/26/2009
did anyone else come find this recipe online because in Martha's Cookies book it doesn't have the oven temp written in it? just wondering.
Martha Stewart Member
Rating: Unrated
05/23/2009
Yummy! Perfect for homemade S'mores and great for entertaining.
Martha Stewart Member
Rating: Unrated
05/11/2009
I will try these with a flavoring-vanilla or lemon extract-perhaps coffee or chocolate.
Martha Stewart Member
Rating: Unrated
05/11/2009
Has anybody tried to make this with a substitute for the sugar?
Martha Stewart Member
Rating: Unrated
05/11/2009
sure Milton, why not?
Martha Stewart Member
Rating: Unrated
05/11/2009
Per cracker: calories-183, fat-9.6 grams, saturated fat-6 grams, protein-3 grams, carbohydrates-20 grams
Martha Stewart Member
Rating: Unrated
05/11/2009
I'D ALSO LIKE NUTRITIONAL CONTENT PLEASE!!!
Martha Stewart Member
Rating: Unrated
05/11/2009
I guess one could go from step 2 and use as the base for a cheesecake - rather than make the cookies and then crumbling them. Would that work?
Martha Stewart Member
Rating: Unrated
05/11/2009
What is the nutritional content?
Martha Stewart Member
Rating: Unrated
11/02/2008
I baked they are just wonderfull beside soo delicious
Martha Stewart Member
Rating: Unrated
03/25/2008
You'll never be able to buy them from a box after making these! Sooooo yummy and pretty darn easy to make too.
Martha Stewart Member
Rating: Unrated
03/15/2008
These are absolutely DELICIOUS!! And not only that, but your house smells wonderful while these are baking. My family eats them faster than I can make them :) A must try.
Martha Stewart Member
Rating: 5 stars
10/01/2017
Tasted super good! Made these for some s'mores that we decided to make rather spur of the moment. We didn't have any wheat germ so substituted 1/4 cup almond meal and 1/4 cup flax meal, seemed to work nicely. Used 1/2 cup or so less all purpose flour and 1/8 cup less butter. They were really taaasty. I did not chill the dough since we wanted them pretty quick. We will definitely be making them again (maybe for homemade s'mores kits?-homemade graham crackers, homemade chocolate and homemade marshmallows; we'll see if I get that adventurous)
Rating: 5 stars
Rating: 4 stars
08/25/2013
These are really yummy! I was short on time, so I didn't chill the dough and they still turned out great. Awesome on their own or used for s'mores :)
Rating: 4 stars
Rating: Unrated
11/21/2012
In the recipe, you state "Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. 3x2 =4? How?
Rating: Unrated
Rating: Unrated
08/06/2012
how on earth can each graham cracker have 87 grams of fat? Surely you meant to divide the 87 by 20?
Rating: Unrated
06/16/2012
In case anyone is interested, I analyzed this on the "Calorie Count" website and, if you make 20 graham crackers per the recipe, each are 176 calories with 87 grams of fat.
Rating: Unrated
05/23/2011
Crackers can be stored in an airtight container at "toom" temperature...
HOW DISAPPOINTING
Rating: Unrated
05/20/2011
Can these be made with actual graham flour? It seems weird the recipe calls for whole wheat and not graham flour? Maybe there isn't a difference but the graham four I have actually smells like graham crackers and whole wheat flour does not? Anyone know anything about this?
Rating: Unrated
01/12/2011
I'm loving this recipe but as the resolution requires... what are the calories on these babies? I love that they are whole wheat but I need to know will they break the new resolution?
No, seriously...PLEASE, I've been day dreaming about them!
Rating: Unrated
11/30/2010
Hi Stagebuilder: Flour can be dryer or moister depending on its age and the humidity of the area in which it is stored and this can make your dough to dry or to sticky even when you use the right amount. For this time, break up the dough, work in a little more liquid a tablespoon at a time till it comes feels right and let it rest again. In the future you can add extra liquid (or extra flour) during the mixing process when it seems appropriate.
Just made this recipe and have the sough chilling. The dough came out pretty dry and it was very hard to gather it up into a ball, much less roll it out. Did any one else have this problem? How would one make the dough more sticky? I used exactly what the recipe called for and the exact amounts. Any ideas?
Rating: Unrated
11/29/2010
Haven't made them yet but they look yummy. I think there are some typos in step 4, however. I think "Using a fluted pastry wheel, trip the outermost edges or each rectangle, ...." should read "Using a fluted pastry wheel, TRIM the outermost edges OF each rectangle, ...." (the corrected word is capitalized).
Rating: Unrated
09/25/2010
Can I use this recipe in my cookie press? Or does anyone think it is to thick and needs to be rolled out?
Thank you!
Rating: Unrated
07/30/2010
these turn out fantastic as written. i have also tried a lower fat version by substituting one stick of butter for a 1/2 cup of applesauce, and using whole wheat flour instead of all purpose. They tuned out very well too, but needed a few more minutes in the oven.
Rating: Unrated
07/08/2010
Thank you for the recipe. I plan to try it soon because I have been very disappointted in Nabisco graham crakers - hydrogenated oils - they are supposed to be healthy!!!
Rating: Unrated
04/01/2010
I can only find toasted wheat germ - will that matter?
Rating: Unrated
03/12/2010
I like to use flax meal but would advise not using it in this recipe although I have not tried it. It tend to make the thing yu bake rubbery.
I want to cut the amount of butter in half by adding ground flax seed meal. Does anyone have any advice about this kind of alteration?? Has anyone else used ground flax as an alternative to fat in their recipes. According to the back of the package, you are suppose to be able to do this in any recipe>
Once you mix the all-purpose flour, whole wheat flour, and wheat germ together, you pretty much have the equivalent of graham flour. See here: http://en.wikipedia.org/wiki/Graham_flour. Maybe these ingredients are more readily available that actual graham flour?
To:Mansfield park, Most honeys are very suitible. Many of these recipes
stress high quality but unless you are a real picky baker and have access
to higher end ingredients like MS seems to be able to obtain....you will
get a good end product with what is available in your supermarket.
Another heat the oven before even starting and having a chilling time.
Graham flour is not that readily available in super markets...That is
whole wheat flour.
Shouldn't/wouldn't graham crackers have graham flour?????
Anyone know what will happen if, instead of "high-quality honey," I use mere mortal store-brand honey?
Rating: Unrated
06/26/2009
did anyone else come find this recipe online because in Martha's Cookies book it doesn't have the oven temp written in it? just wondering.
Rating: Unrated
05/23/2009
Yummy! Perfect for homemade S'mores and great for entertaining.
Rating: Unrated
05/11/2009
I will try these with a flavoring-vanilla or lemon extract-perhaps coffee or chocolate.
Has anybody tried to make this with a substitute for the sugar?
sure Milton, why not?
Per cracker: calories-183, fat-9.6 grams, saturated fat-6 grams, protein-3 grams, carbohydrates-20 grams
I'D ALSO LIKE NUTRITIONAL CONTENT PLEASE!!!
I guess one could go from step 2 and use as the base for a cheesecake - rather than make the cookies and then crumbling them. Would that work?
What is the nutritional content?
Rating: Unrated
11/02/2008
I baked they are just wonderfull beside soo delicious
Rating: Unrated
03/25/2008
You'll never be able to buy them from a box after making these! Sooooo yummy and pretty darn easy to make too.
Rating: Unrated
03/15/2008
These are absolutely DELICIOUS!! And not only that, but your house smells wonderful while these are baking. My family eats them faster than I can make them :) A must try.
All Reviews for Homemade Graham Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Graham Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
