Graham Crackers

Alton Brown

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Flat is Beautiful: Going Crackers

Picture of Graham Crackers Recipe Photo: Graham Crackers Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
55 min
Prep
30 min
Cook
25 min
Yield:
25 to 30 minutes
Level:
Easy
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Ingredients

  • 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

Directions

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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Newest Ratings and Reviews

Read all 27 reviews

  • on January 25, 2012

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    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.

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  • on November 30, 2011

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    I made these the day after Thanksgiving, 11-25-11. Absolutely delicious in taste and texture. I had not made these before and I didn't roll my crackers thin enough, but you know, they were so good anyway. Similar to a gingerbread cookie. I ate way too many and plan to make them again in the next week or two. Not a hard recipe once a person tries it. Well worth the time. Thank you Alton Brown.

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  • on September 01, 2011

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    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!!!!

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