Crispy Whole Wheat Graham Crackers Recipe
This crispy whole wheat graham crackers recipe offers a buttery, malty sweetness from golden syrup and whole wheat flour, making it a perfect homemade treat. These crackers are easy to prepare, versatile, and ideal as snacks, dessert bases, or crumb toppings.
Ingredients
- ¾ cup sugar
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt use half if iodized
- ¼ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- ¼ cup golden syrup sorghum, unsulfured molasses (not blackstrap), or honey
- 1½ sticks butter solid but creamy (about 70°F)
- 2½ cups whole wheat flour not stone-ground or white whole wheat, plus more for dusting
Variations:
Chocolate Graham Crackers:
- Reduce whole wheat flour to 2¼ cups.
- Add 1 ⅓ cup cocoa powder.
Cinnamon Sugar:
- Increase cinnamon to ½ teaspoon.
- Dust the dough with cinnamon sugar before baking.
Coconut (Vegan):
- Replace butter with ¾ cup virgin coconut oil.
- Add 1 teaspoon coconut extract.
Gingerbread:
- Use sorghum or unsulfured molasses.
- Add 1 tablespoon orange zest, 2 teaspoons ground ginger, ⅛ teaspoon ground cloves, and black pepper
Gluten-Free:
- Replace whole wheat flour with 6 ounces rice flour, 4 ounces oat flour, and ½ ounce kinako
Instructions
Prepare the Dough:
- In a stand mixer fitted with a paddle attachment, combine the sugar, baking soda, salt, cinnamon, vanilla, golden syrup (or your chosen alternative), and butter. Start mixing on low to bring the ingredients together, then increase the speed to medium and beat until the mixture is smooth and slightly fluffy, about 3 minutes.
- Reduce the speed to low and gradually incorporate the whole wheat flour. Mix until a soft dough forms.
Shape and Chill the Dough:
- Transfer the dough to a work surface and knead it gently into a smooth ball. Divide the dough into two portions.
- You can use the dough immediately or wrap it tightly in plastic wrap and refrigerate for up to one week. If chilled, allow it to soften at room temperature for 30 minutes before rolling.
Roll the Dough:
- Preheat your oven to 350°F and adjust the rack to the middle position. Generously flour a large sheet of parchment paper and place one portion of the dough in the center. Pat the dough into a small rectangle, about 5 x 6 inches.
- Sprinkle lightly with flour, flip the dough, and dust again. Roll it out into a larger rectangle, about 15 x 11 inches, working from the center and adding flour as needed to prevent sticking. Transfer the parchment with the rolled dough onto a baking sheet. Repeat with the second portion of dough.
Score and Dock the Dough:
- For a traditional graham cracker look, score each sheet of dough into rectangles measuring 2¼ x 4¾ inches using a sharp knife or pizza cutter. To dock the dough, use a fork, a bamboo skewer, or the narrow end of a chopstick to create small holes across the surface of each rectangle. This step is optional, so you can leave the dough unscored and undocked if you prefer.
Bake the Crackers:
- Place the baking sheets in the oven and bake until the crackers are golden brown and firm, approximately 20 minutes. Check for doneness by gently pressing; they should feel firm with a slight give.
- Remove the crackers from the oven and immediately cut along the scored lines or into freeform shapes using a knife or pizza wheel. Allow them to cool completely on the baking sheets before handling further.
Store the Crackers:
- Once fully cooled, store the graham crackers in an airtight container at room temperature for up to three weeks. For longer storage, freeze them for up to three months.
Notes
- For extra crispness, bake crackers again at 350°F for 10 minutes if they soften.
- Store in an airtight container for up to 3 weeks at room temperature or freeze for 3 months.
- Leftover dough can be used for crumbs or other recipes like pie crusts.
Tried this recipe?Let us know how it was!