These Homemade Graham Crackers are full of whole grains and the warm, spicy flavors of cinnamon and cloves. Once you take your first bite (and see how easy they are to make), you’ll be hooked on these Homemade Whole Grain Graham Crackers!
It’s been a while since my last post. All of a sudden work got super crazy, and I’ve been spending most evenings grading papers and doing other school work. Add in a weekend camping trip, a broken washing machine (now replaced), and all of the other day-to-day stuff that’s involved in caring for two kids, and blogging time has been hard to find.
Learn more about my Time-Saving Healthy Family Meal Plan.
I was determined not to let another week pass without sharing a recipe with you, though, so here we are! These Whole Grain Graham Crackers are a must-make. I have another graham cracker recipe on the blog that I love, but I have to say I love these even more. I prefer these because they are quicker to make and they include more whole grains and less sugar. The flavor of these Whole Grain Graham Crackers is outstanding too, thanks to some cinnamon and cloves in the dough. Plus, they have just the right amount of crispness.
If you’ve never tried your hand at homemade crackers, then graham crackers are a great place to start. This weekend I made this recipe for the 3rd or 4th time, and this time I made a double batch so my freezer is stocked with graham crackers! I’m determined not to buy another box at the store because these are so much better. Offer Julia a graham cracker from the box and she gets a disappointed look on her face and asks for a homemade one instead. Try these for yourself, and you’ll see why.
- 1 cup (4 ounces) whole-wheat or white whole-wheat flour
- ½ cup (2 ounces) whole barley flour
- ½ cup (2⅛ ounces) all-purpose flour
- ¼ cup (1⅞ ounces) packed brown sugar
- ¼ cup (1 ¾ ounces) granulated sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. ground cloves
- ½ cup (1 stick, 4 ounces) unsalted butter, cut into cubes and chilled
- ¼ cup (2 ounces) milk
- Cinnamon-sugar (optional)
- Combine flours, sugars, baking powder, cinnamon, salt, and cloves in the bowl of a food processor. Pulse a few times to mix. Add the butter cubes and process in short pulses until the butter begins to incorporate into the dry ingredients and the mixture is crumbly. Add the milk and pulse to combine until you have a stiff dough. If needed, add a little more milk, a teaspoon at a time.
- Remove dough from food processor, knead lightly to be sure it's smooth, and cut into two equal pieces. Flatten each piece into a square and wrap in plastic wrap. Chill until firm, about 1 hour, or up to overnight.
- Preheat oven to 350 degrees F. Working with one piece of dough at a time, roll out dough on a piece of floured parchment paper until the dough is about 1/16-inch thick. The thinner you roll the dough, the crisper the crackers will be. Be sure to keep the dough and rolling pin well-floured to prevent sticking. Your rolled-out dough should be a rectangle about 9x12-inches in size. If desired, trim the edges and re-roll the scraps into a third rectangle.
- Cut the dough into 3-inch squares and then cut each square in half. (A pastry/ravioli wheel works great for cutting.) Prick the crackers several times with a fork. Transfer the parchment and crackers to a baking sheet (no need to separate the crackers, just leave them as they are side-by-side and bake). If desired, sprinkle the tops of the crackers with cinnamon-sugar.
- Bake crackers until they are lightly browned, 12 to 15 minutes. Let crackers cool completely before separating.