Crispy Whole Wheat Graham Crackers
3.8
(6)
My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup—a type of light molasses. For simplicity's sake, the dough is rolled and baked in sheets, then quickly snipped into pieces with a pizza wheel. Just don’t forget to save the scraps, which make, of course, fantastic graham cracker crumbs.
If the graham crackers seem anything less than earth-shatteringly crisp after baking, they were probably too thick. To revive soft crackers, simply return to a 350°F oven until fragrant and slightly darkened, about 10 minutes.
Although honey, molasses, and sorghum are all fine for this recipe, graham crackers cannot be made with maple syrup, due to its unique water content and pH.
Recipe notes
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