Graham Crackers

Total Time:
55 min
30 min
25 min

25 to 30 minutes

  • 8 3/8 ounces graham flour
  • 1 7/8 ounces all-purpose flour
  • 3 ounces dark brown sugar
  • 3/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
  • 2 1/4 ounces molasses
  • 1 1/2 ounces whole milk
  • 1/2 teaspoon vanilla extract

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

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    Agree with the half honey/half molasses substitution. Also rolled right onto Silpat, baked five minutes, and then cut with a pizza cutter and finished baking. Worked great!
    The recipe didn't form into a ball in the food processor like stated. I made the recipe with the ingredients as they are listed here. What's going wrong?
    Make sure you're measuring by weight and not volume.
    I too couldn't get it to form into a ball. Mine was very crumbly, like it was too dry--and I did all measurements by weight (including measurements for the molasses and milk). Should it just be the dry measurements by weight, and the liquid items by volume??
    I managed to find graham flour in the health food section of my Kroger-brand store. In the Bob's Red Mill bags. I've made it with the actual flour and whole wheat flour and there is not much difference if you don't want to track it down. I have substituted all of the honey for the molasses and it tastes similar to the normal graham crackers but much better, fresher and healthier since they start with all white flour.
    thank you. I was just wondering if I had to use graham flour. Your comment answered my question. :)
    You can find graham flour at Amazon made by Bobs Red Mill brand.
    I've made these several times now and have it down. I couldn't find graham flour, so after some experimentation, ended up with this: 
    8 5/8 oz AP flour 
    3/4 oz wheat bran 
    3/4 oz wheat germ 
    (this replaces both the graham and AP flour in the recipe 
    I also added 1/2 tsp ground ginger, did the half-n-half ratio of molasses and honey that most reviewers do, and doubled the vanilla. I sprinkle cinnamon sugar on them just before baking. Amazing! Crispy, buttery and lightly sweet; full of flavor. I found that you can use wooden skewers as rolling guides, they are very close to 1/8". They don't take as long to cook as in the recipe. I cook at 320F (accurate oven for 21 minutes, turning them twice (opening the oven door lets moisture out. 
    I am anxious to try them with some homemade marshmallows for what should be incredible smores...
    Delicious recipe. I used sprouted wheat flour in place of graham flour.
    Great recipe. Used 1/2 honey 1/2 molasses for more of a honey graham taste. For those looking for Graham flower it's now usually labeled as stone or course ground whole wheat flour. Most mills don't use the Graham name anymore.
    Yum! Very easy and very good. I will make these again.
     I used fresh ground wheat berries for the graham flour which is easy if you have the equipment.
     Next time, I will make some adjustments for my personal taste. The molasses flavor was a little strong (not in a bad way!, so next time I might try using honey as someone suggested. I also sprinkled mine with a bit of sugar before cooking.
     I think the graham crackers would be good with a tbsp of orange zest mixed in to the dough and sugar/cinnamon sprinkle on top.
    As mentioned in the show, for those who cannot obtain graham flour: 

    sift together: 
    84 g white flour (2/3 cup 
    15 g wheat bran (slightly less than 1/3 cup - coarsely ground 
    2.5 g wheat germ (1.5 teaspoons  
    makes approx. 1 cup 
    These taste great! I made them with my 3 year old son--fun project! It was fun using the scale. I used mostly maple syrup in place of the molasses because I was afraid it would overpower the taste, but next time I will try using only molasses as the recipe says. Looking forward to making them again! This recipe is a keeper.
    I absolutely love that these are made with graham flour (which I buy from Bob's Red Mill, but I think next time, I'll use 6 ounces of Graham flour and 4 ounces of all-purpose. They were a tad too "gritty". I also think I'll cut the amount of molasses in half because they ended up much darker in color than I would have liked and had taste more like a ginger snap cookie.
    I continue to make these at least once a month. I found cutting them into pieces before baking and re-cutting once they come out of the oven to cool makes it very easy to snap them apart. Why would anyone buy graham crackers today? Delicious.
    I just used a coarse wheat flour since it's impossible to find graham flour in HK. I thought to try this out for my cheesecake's crust, but I'm not sure if it'll make it that long here. My dad is eating it up!
    I have made these several times now and they are a fave. I use the recipe as written with no subs and because I love the flavor of molasses. My only issue is that graham flour is becoming increasingly difficult to find here.
    These are delicious. I substituted honey for the molasses right off the bat. Also, the way the recipe is written, I weighed out the ingredients unless they were given in teaspoons. The crackers came out perfectly. Next time I will roll them a little thinner just to give it a try.
    Great crackers! I adore you Alton Brown; you're so funny. Loved the bit with the Graham impersonator and I learned something new; never even wondered about the origin of Graham flour! TY much!!!!
    I was very excited about a graham cracker recipe I could make from my own organic ingredients that my three small children could help make and eat. These crackers were good, crispy, and sweet. I used blackstrap molasses and they were very dark. We enjoyed them, but next batch I will split the molasses to halo honey and half molasses. They also burned the edges at the full cooking time, so I will probably decreases the temperature next time. I also made my own graham flour from a recipe online with organic AP flour, wheat bran and wheat germ from our farmer's market, which was a lot cheaper than ordering it online, since I couldn't find it in the store.
    Really nice and crisp - I thought I'd failed and made graham bread because I added too much milk to get it into rolling form at the end. Being a majority of whole wheat flour prevented the gluten from forming too much, I suppose. I simply left the crackers in the (turned off oven after about 25 mins to dry out and they are excellent! I'll try these again without adding the add'l milk. I also substituted 1/2 honey for the full molasses.
    Tasty. Crunchy. Works. I agree with other reviewers -- MUST be rolled thin enough and baked long enough to get crunch. The only problem I had was when I rolled it out between parchment sheets, half the dough stuck to the top sheet. The dough had been in the fridge for hours. I had to scrape the dough off the top sheet and finger pat it on the bottom with wet fingers. Worked better with a wet rolling pin on just one sheet of parchment.
    This is my fifth time making these and I think I've got it down. for sweetening, I use half honey and half molasses. I roll the dough out really thin (1/16" or smaller) and use a cookie cutter so the edges of each cracker get nice and brown. These grahams have great flavor and are surprisingly easy to make.
    I've made these twice now. The first time I followed the recipe exactly and got something that tasted like bran muffins...soft and strong flavored. Good but not what I expected. The second time I used honey instead of molasses, rolled them about 3/16" thick and actually cut them and spaced them on the sheet pan. They took about 16 minutes to bake. They're SOOOO much better this. More like the graham crackers you'd expect.
    I made these once and am on my second batch. After reading the other reviews I ended up under-baking them somewhat and they never quite got crunchy, but the flavor was still very nice. I also think I rolled them a little too thick.
     My family also indicated that they couldn't taste the cinnamon at all over the molasses, so I am adding more cinnamon instead of substituting the molasses as we like the flavor of the molasses, just wanted some cinnamon also.
    These were super delicious but to me the molasses was really overpowering and not a flavor I associate with graham crackers. Swap out all the molasses for an equal amount of honey. They came much better!
    These are delicious and sublime. The cooking time was too long (I may have rolled them a bit thinner than directed) but just use your nose to know when they're done and rotate the pans halfway through if your oven is like mine. I also tried the recipe subbing maple syrup for the molasses, heavy cream for the milk, light brown sugar, and a whole tsp of vanilla and they were over the top addictive and delicious. This is the kind of recipe that becomes the coveted family heirloom.
    I've made these twice now and both times they've come out great.
     The first time I followed the recipe as written. A little dark for the cooking time but they tasted great. Everyone loved them.
     The second time I used 1/2 molasses & 1/2 honey to = 1/3 cup and used 1/4 cup of milk. Those measurements came closest to the 2 1/4 ounces and 1 1/2 ounces called for in the original recipe and the substitutions listed in another review.
     The second time I also adjusted my cooking time to 19 minutes at 350 degrees. for my oven this worked better,
     These turned out better than the first time!
    I love healthy food, I love home made food, I love to bake my own things. I did not like these at all. I followed the recipe exactly . I thought they did not even taste like graham crackers. Maybe honey would be better. I would not make these again. No offense-all you that loved them , just didn't suit me.
    These do taste great and will make them again and again. However, I did experience burning when baking at 25 min and 15 min at 350. I adjusted the oven temp to 325 and baked for 15 min with excellent results.
    To Jennifer and anyone else looking for weight to volume conversions, try these for the metric measurements:
     2 cups graham flour (measured with the fluff, sprinkle/spoon and level method)
     1/2 cup all purpose flour (")
     1/4 cup tightly packed brown sugar
     6 tablespoons (3/4 stick) butter
     1/4 cup TOTAL molasses and/or honey
     1/4 cup milk
     Also for those without a kitchen scale, here is a link to a page that contains conversions for many common baking ingredients:
    Well to be honest I've never had homemade before now, but they are so good. My 19-month-old loves them! He keeps snatching them off the table! I didn't have parchment paper, so I just floured my board and rolled the dough out and cut them into squares. Worked perfectly! Next time I will try them with honey, since I'm not so fond of molasses.
    Would like to try this recipe, does anyone have the conversions of ounces to cups?
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