Homemade Graham Crackers : Macaroni Kid

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Published on
November 1, 2012

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Homemade Graham Crackers

By: Kristen Schumacher, Professional Chef and Mom

kristen schumacher

I recently made these for my child’s preschool treat when it was her turn to provide the snacks…and apparently the entire room of 4-5 years olds enjoyed them…Score! They are delicate and fun to make…also make excellent s’mores. (Note: marshmallow recipe from last month). After lots of testing, I have also created a gluten free version. Remember, if they are reduced to crumbs, use them for a crust!

1 cup all-purpose flour
1 cup coconut flour (Bob’s is a good brand)
½ teaspoon kosher salt
¼ teaspoon baking soda
½ tsp baking powder
1 teaspoons ground cinnamon (plus ½ teaspoon more for sprinkling)
¼ cup brown sugar
3 tablespoons cold butter, cubed
3 tablespoons coconut oil
4 tablespoons honey
¼ cup water
2 teaspoons vanilla extract
1 teaspoon sugar

In a mixing bowl, combine flours, baking soda and baking powder, 1 tsp cinnamon and brown sugar. Mix until well incorporated. Add butter and coconut oil and mix on medium for 30 seconds.

In a bowl, mix honey and vanilla with ¼ cup water. Stir until the honey is dissolved. (Alternatively, warm in a sauce pan over low until well mixed). With the mixer on low, gently pour the honey vanilla mixture into the flour. Mix for about 30 seconds. The mixture will be crumbly.

Push the dough into a ball and wrap in plastic. Refrigerate the dough for at least 3 hours (or it can be frozen at this point).

Preheat oven to 350 degrees. Cut dough into quarters and roll in between two pieces of parchment paper. Roll thinly to about 1/8”. Cut the dough into desired size (rectangles or squares) Using a spatula to lift the dough onto an ungreased baking sheet or silpat. Re-roll scraps until you finish off the dough. Pierce the dough with a fork a few times in a desired pattern.

In a small bowl, mix ½ teaspoon cinnamon and 1 teaspoon sugar. Sprinkle each cracker with the sugar mixture. Bake them for 10-15 minutes, turning the baking sheet once half way through. Let cool and the will have a nice crispy texture.

*For gluten free version, use the following flour mixture (in place of the 1 cup AP flour and 1 cup coconut flour) and follow the directions above using all of the other ingredients listed: 1 cup AP Gluten free mixture (Bobs brand), ½ cup coconut flour, ½ cup almond flour (not meal), ¼ cup sorghum flour. You can buy all of these flours at PCC.

Here is an archive of Kristen’s previous recipes published in Macaroni Kid