Honey Graham Crackers

Homemade graham crackers taste nothing like the store-bought version. Real graham flour gives these a nutty, slightly coarse texture, while honey and brown sugar keep the sweetness restrained instead of cloying. A half teaspoon of cinnamon rounds out the warm, toasty flavor.

The dough comes together like a pie crust: butter cut into the flour with a pastry blender until it looks like cornmeal, then bound with egg and hot water. A few minutes of kneading brings it together into a smooth, rollable disk.

Roll it thin, about ⅛ inch, and score into squares before baking. The scored lines snap apart cleanly once the crackers cool, giving you uniform squares without any cutting or breaking.

Pro Tips

• Roll the dough on parchment paper and slide the whole sheet onto the baking pan. Thin dough tears easily when transferred
• Score deeply enough that the lines are visible but don’t cut all the way through. The crackers separate naturally at the score lines after cooling
• Watch closely after 8 minutes. The difference between golden brown and burnt is narrow at this thickness
• Graham flour (coarsely ground whole wheat) is key to the flavor. Regular whole wheat flour will work but produces a finer, less authentic cracker

Variations

• Dip cooled crackers halfway in melted chocolate for a chocolate-dipped graham
• Add ¼ teaspoon of nutmeg alongside the cinnamon for more spice complexity
• Use these as the base for a homemade s’mores or crush them for a from-scratch graham cracker pie crust