The best graham crackers ever

You’ve never tasted the gloriousness of graham crackers if you’ve never made them yourself. Sure, the boxed kind works in a pinch. But these babies are so good, you won’t wanna make your s’mores with anything else. Whip up a batch and treat Mom to a seriously tasty homemade treat. Major thanks to Alana Chernila, author of The Homemade Pantry, for sharing this recipe with us! Grab the book today on for 100 more incredible DIY pantry staples (um, like homemade poptarts. Yeah, you read that right. Homemade poptarts). 



Makes 45 to 50 2 x 3-inch crackers

1 cup all-purpose flour

¾ cup whole wheat flour

½ cup rye flour, plus additional for the counter

½  teaspoon salt

¼  teaspoon baking soda

½  teaspoon baking powder

1 ½ teaspoons ground cinnamon

¼ cup packed dark brown sugar

3 tablespoons cold unsalted butter, cut into 1-inch cubes

4 tablespoons shortening, cut into 1-inch cubes

4 tablespoons honey

2 teaspoons vanilla extract

1 teaspoon granulated sugar



1. In the bowl of a stand mixer, combine the flours with the salt, baking soda, baking powder, 1 teaspoon of the cinnamon, and the brown sugar. Mix for 10 seconds using the paddle attachment, then add the butter and shortening. Mix on medium speed for 30 seconds.


2. Combine the honey and vanilla with ¼ cup cold water in a liquid measuring cup and stir to combine until the honey is mostly dissolved. With the mixer running on medium- low speed, slowly pour the honey mixture into the bowl, giving the mixture time to absorb the liquid. Continue to mix for another 20 seconds, or until the dough comes together. It will still be slightly crumbly. Push the dough into a ball, wrap it in waxed paper, and refrigerate for at least 2 hours, and up to 3 days. (The dough can be wrapped and frozen at this point.)


3. Take the dough out of the refrigerator about 20 minutes before you are ready to bake. Preheat the oven to 350°F. Cut the dough in half, and lay one half between two sheets of waxed paper dusted with rye flour. Roll the dough as thin as you can get it, ideally 1⁄8 inch. It will still be slightly crumbly, but just press it back together and keep rolling. Use your pizza wheel, crinkle cutter, or knife to cut 2 × 3-inch rectangles. Use a spatula to separate the rectangles from the waxed paper and set them on an ungreased baking sheet. The crackers won’t spread, so they can be quite close. Reroll any scraps and repeat—then repeat again with the second half of the dough.


4.  In the small bowl, combine the remaining ½ teaspoon cinnamon with the granulated sugar. Sprinkle the crackers with the cinnamon mixture and prick the dough several times with a fork. Bake for 15 minutes, or until just starting to brown at the edges. Cool on a wire rack. The crackers are great out of the oven, but their flavor and texture improves the next day.


Store at room temperature in a covered container for up to 10 days. You can keep unbaked dough wrapped in wax paper in the fridge for three days before baking. In the freezer, dough can be wrapped in plastic and placed in a freezer bag for four months; or, freeze baked crackers for four months in a freezer bag.


Reprinted from the book The Homemade Pantry.  Copyright © 2012 by Alana Chernila.  Photographs copyright © 2012 by Jennifer May. Published by Clarkson Potter, a division of Random House, Inc.

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by Alana Chernila | 2/1/2016
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