Homemade Graham Crackers


Nothing says summer quite like sitting by the campfire, roasting marshmallows, and eating s’mores with friends and family. Now you can make your very own graham crackers for your next campfire – they’re simple and oh so delicious.

Graham Crackers

What you need:

  • 2 1/2 cups + 2 tablespoons (336 g) all-purpose flour
  • 1 cup (200 g) Redpath Dark Brown Sugar
  • 1 tsp (5 g) baking soda
  • 3/4 tsp (4 g) kosher or coarse sea salt
  • 7 tbsp (100 g) unsalted butter, cut into cubes and frozen
  • 1/3 cup (114 g) Redpath Agave Nectar OR mild-flavored honey
  • 5 tbsp (75 mL) milk
  • 2 tbsp (30 mL) pure vanilla extract

How to prepare:

1. Whisk together the flour, brown sugar, baking soda, and salt in a large bowl.

2. Making graham crackers from scratch

3. Whisk together flour, sugar, and salt

2. Cut the butter into the flour mixture with a pastry cutter until the mixture is the consistency of a coarse meal.

4. Add frozen butter to flour mixture

5. Use a pastry cutter to cut butter into flour

6. Cut butter into flour until it resembles a coarse meal

3. In a small bowl or beaker, whisk together the agave (or honey), milk, and vanilla extract.

7. Agave nectar and milk

8. Whisk together agave and milk

4. Add the wet ingredients the flour mixture and stir with a wooden spoon until a dough begins to form. Use your hands to knead the dough together.

9. Pour agave mixture into flour

10. Mix wet & dry ingredients together with a spoon

11. Use your hands to bring the dough together

12. Form dough into a bal

5. Divide the dough in two and form each section into a rectangle. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

13. Wrap dough tightly in plastic wrap and refrigerate

6. Once the dough has been chilled, remove one section from the fridge. Lightly dust a work surface with flour and roll the dough into a long rectangle about 1/8 inch thick. The dough might be sticky, so flour as necessary.

14. Roll dough into a rectangle

15. Roll out dough into large rectangle 1/8 inch thick

7. Trim the edges of the rectangle. Cut into vertical strips, as evenly as you can, then make several horizontal cuts to slice the dough into squares.

16. Trim edges of rolled out dough

17. Slice rolled out dough vertically

18. Slice dough horizontally to form squares

8. Place the crackers on one or two parchment-lined baking sheets and chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

19. Place cookies on parchment lined baking sheet

9. Preheat the oven to 350°F.

10. Before baking, decorate your crackers, if you so desire. Use a fork to create two dotted lines on each cracker.

20. Use a fork to create dotted lines

21. Decorate graham crackers with a fork

11. Bake graham crackers for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Let cool on baking racks completely. Store in an airtight container at room temperature for 4 – 5 days. Bring on your next camping trip for s’mores. Use homemade marshmallows to make them an extra decadent from-scratch treat.

23. Graham crackers, perfect for s'mores

25. Making s'mores

The Redpath Acts of Sweetness Team makes Graham Crackers from Redpath Sugar on Vimeo.