Half-Baked by Liz  recipes, crafting, & other fun things

Graham Crackers

May 19, 2015 / by Liz

Graham Crackers

Yield: 30 cookies

Graham Crackers


  • 170 g unsalted butter, room temperature
  • 95 g raw sugar
  • 20 g molasses
  • 1 teaspoon honey
  • 215 g flour (use T55 in France)
  • 45 g whole-wheat flour
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • sugar for cookie tops


  • Combine the butter, raw sugar, molasses, and honey in the bowl of an electric mixer. Beat on medium speed for several minutes, until light and fluffy. Meanwhile, in a separate bowl, whisk together the flours, salt, and cinnamon.
  • Add the dry ingredients to the butter mixture, and mix on low speed until the dough just comes together. Use your hands to pat the dough into a disk, wrap in plastic, and place into the fridge for 30 minutes.
  • Preheat your oven to 180C (~350F). Carefully roll out the dough (don’t use too much pressure, or the edges will crack up!) to ~3/8” thick. Cut out cookies with a cutter – I used a 2 ½” round cutter with a scalloped edge, and then used a toothpick to make small decorative holes along the scalloped edging. Re-roll just once. Sprinkle generously with sugar, and bake for ~11 minutes, until slightly golden around the edges. Allow cookies to cool completely on a cooling rack.
  • *See related blog post here.

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