One of the first snacks my daughter liked to eat, after moving past the beloved Cheerios, was graham crackers. She loved them, but frankly I thought they tasted like cardboard. How funny that I had never tasted a graham cracker that didn’t have a marshmallow and some chocolate sandwiched in between?

Graham crackers from scratch, like most anything, taste so much better. I mean it. So much better! I honestly don’t think I could buy a box again. The only problem I ran into was I couldn’t find graham flour anywhere. Yes, you can substitute, but I wanted the real thing since we would be enjoying these crackers by themselves. Thankfully, the amazing internet allowed a bag to be delivered to my door two days later

Now, you can truly enjoy these crackers enough to eat them alone, make a little sandwich out of them, or go ahead and enjoy a tasty S’more.

Graham Crackers

Ingredients

• 8 oz. (1 1/2 cups) graham flour
• 2 oz (1/2 cup) all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 oz (1/2 cup) brown sugar
• 3 oz (3/4 stick) unsalted butter, cold
• 3 oz (1/4 cup) honey
• 1/8 cup milk
• 1 tsp vanilla extract

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Add the graham flour, all purpose flour, baking soda, baking powder, salt, and sugar into a food processor.  Pulse until combined.

Add the cold butter and pulse until the mixture resembles corn meal.

Add the honey, milk, and vanilla extract and pulse until the mixture forms a dough.

Lightly flour your counter and remove and knead for a few moments, if needed. Roll out into a 1 inch thick disk and wrap in plastic wrap. Refrigerate for 30 minutes.

Pre-heat oven to 350 F.

Roll the dough out to 1/4″ or 1/8″ thick. You can use a cookie cutter, pizza cutter, or a pasta wheel to create your crackers. Use a toothpick or skewer and poke some holes into whatever design your heart desires!

Place the cookies on a baking sheet lined with parchment paper. Bake for about 15 minutes for crackers that are 1 inch in size or about 20 minutes for 2 inch crackers, or until the sides get brown.

Makes about 32 2-inch cookies.

Source: Chasingdelicious, modified from Alton Brown