Homemade Graham Crackers
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There is just something about Homemade Graham Crackers that make them better than anything you will get from a box - sweet, crisp, and ready for s'mores!
This year has looked a lot different than summers past. Usually, this time of year, we would be using the kids time off school and my husband's break between classes to go on summer vacation. We had plans this year to go back up to see our family, but we've been keeping it close to home this year with the pandemic and DOD travel restrictions. Okay, by close to home, what I really mean is we haven't even gone 60 miles from the house, lol.
With all that we've decided, this was the year we were going to do more with our backyard. Granted, there isn't a lot we can do since we live on post here, but my husband has built a new picnic table and an outdoor sectional. He even hung up some outdoor lights that I've been begging him to do for a while. So now we can sit out there and enjoy the grill and nights by the firepit.
Of course, with the firepit going, that means we are making lots of s'mores this summer. You can't have s'mores without graham crackers, so that means I've been making these graham crackers pretty often this summer too. Let's not forget about the marshmallows because, well, those are a necessity also! But s'mores just wouldn't come together without their delicious graham crackers, so I think it's about time you guys had the recipe.
Why Make Homemade Graham Crackers?
I know it's really easy to buy graham crackers at the store, and there are some excellent options for gluten-free ones. Don't get me wrong; some of them taste really good too. I've seen with most that they often include some gluten-free grains, usually corn, which at least in our house is a no-go for my youngest and I, who are entirely intolerant to corn.
Plus, there is just something about a homemade graham cracker that is crazy good!
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Ingredients in Graham Crackers
-
- Butter
- Brown Sugar
- Salt
- Molasses
- Honey
- Vanilla
- Cassava Flour
- Arrowroot Starch
- Tapioca Starch
- Baking Soda
Crunchy vs. Soft
Store-bought graham crackers are typically very crunchy, sometimes almost too much crunch, at least that's what my husband says. The good news is you can make these graham crackers both ways with a few tips and tricks.
Soft Graham Crackers - These can be achieved in two ways, rolling the graham crackers a little bit thicker and skipping the dehydrating process.
Soft graham crackers do tend to hold more moisture, so they will only last about a week.
Crunchy Graham Crackers - If you like your graham crackers a little bit more on the crunchy side, roll the crackers a little thinner; I typically roll them a little bit thinner than a ¼ inch for when I am making them crunchy.
If you want them even crispier, closer to the store-bought kind, then take them one step further and dehydrate them. Don't worry; you don't need anything fancy to do this because you will use your oven.
Dehydrating the Graham Crackers
- Once the graham crackers have baked and completely cooled, preheat your oven to 200 degrees.
- Leave the graham crackers on a cooling rack and place them into the oven.
- Allow the graham crackers to dehydrate for about forty-five minutes to an hour to help them remove excess moisture.
- Once they are done, allow them to cool entirely again before storing.
How to Make Graham Crackers
- Cream the butter, brown sugar, honey, and molasses.
- Measure and sift the dry ingredients together.
- Mix the wet and dry ingredients together until a soft dough is formed.
- Chill the dough for at least an hour.
- Roll the dough into a large rectangle.
- Using a knife or pizza cutter score, the graham crackers to the size and shape you want them to be.
- Do not separate the individual crackers; the dough is soft, and they will not move easily until baked.
- Bake as one large sheet.
- Allow the graham crackers to cool. They will break apart easily where you put the score lines.
- Enjoy or dehydrate as desired.
How to Enjoy Graham Crackers
- Prep for snacks, kid lunches, and more.
- Use to make an easy graham cracker crust.
- Pair them with some Homemade Marshmallows and good chocolate for easy homemade s'mores.
Homemade Gluten-free Graham Crackers
Ingredients
- ¾ C Butter
- ¾ C Brown Sugar
- ¼ C Molasses
- 2 TBS Honey
- 1 TSP Vanilla
- ¼ TSP Salt
- 1 TSP Baking Powder
- 1 ¾ C Cassava Flour well sifted before measuring
- ¼ C Arrowroot Starch
- ¼ C Tapioca Starch
Instructions
- Cream the butter, brown sugar, vanilla, honey, and molasses together.
- Measure and sift the dry ingredients into another bowl.
- Add the dry ingredients into the wet ingredients and mix until a soft dough is formed, and all the flour is incorporated.
- Transfer the dough to a piece of parchment paper, creating a disc sized ball.
- Wrap and chill the dough for about 1-2 hours.
- Preheat the oven to 350 degrees.
- Roll the dough between two pieces of parchment paper until they are slightly thinner than ¼ of an inch thick.
- Score the graham cracker with the size and shape desired using a knife or pizza cutter.
- DO NOT try to move the individual crackers at this point.
- Bake the graham crackers in the preheated oven for about 12-15 minutes. The crackers will look slightly puffed and dry.
- Allow the crackers to cool about 15 minutes before trying to break them apart.
- Dehydrate the crackers (see note below) or store them in an airtight container.
Notes
-
- Leave the graham crackers on a cooling rack and place them into the oven.
- Allow the graham crackers to dehydrate for about forty-five minutes to an hour to help them remove excess moisture.
- Once they are done, allow them to cool entirely again before storing.
Let me know what you think or if you have any questions.