Unsifted® Graham Crackers are easy to love with their classic honey, cinnamon and vanilla flavors, and a soft and subtle crunch. They are fun to make and the perfect addition for s’mores, pie crusts, and road trips! Be sure to checkout the delicious variations! 

Why We Love It:

• Delicious + easy to make!
  

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PREP: 10 minutes
TOTAL: 40 minute
YIELD: 40x 2 ½” x 2 ½” square crackers

 

INGREDIENTS:

1 ½ cups Unsifted® Basic Blend grain

¼ cup granulated sugar

1 ½ tsp baking powder

½ tsp salt

½ tsp ground cinnamon

½ cup unsalted butter (cold + cubed) (1 stick)

4 Tbsp honey

2 tsp vanilla extract

⅓ cup water (cold), divided

 

INSTRUCTIONS:

1. Mill the fresh flour

• Preheat oven to 425F
• Set WonderMill® dial to “Pastry”
• Mill 1 ½ cups Unsifted® Basic Blend grain

2. Combine dry ingredients

• To a medium bowl, add all the unsifted flour
• Add ¼ cup sugar
• Add 1 ½ tsp baking powder
• Add ½ tsp salt
• Add ½ tsp cinnamon
• Using a spoon, stir until thoroughly combined

3. Cube butter + Cut into dry mixture

• Cube ½ cup cold butter
• Add cubed butter to mixing bowl and coat with flour
• Using a pastry cutter or fork, cut the butter into flour mixture. Continue until the mixture resembles wet sand

4. Add wet ingredients

Pro Tip: Level the flour mixture, then press the back of a tablespoon into the mixture to make four wells; fill each well with honey. Voila!

• Add 4 Tbsp honey
• Add 2 tsp vanilla
• Measure ⅓ cup cold water and set aside
• Add 3 Tbsp water to bowl (do NOT add the full ⅓ cup)
• Using a wooden spoon, stir together until combined
• Using fingers, pinch some of the dough together:
• ........If dough holds together: Move on to Step 5
• ........If dough does not hold together: Add 1 Tbsp water, stir to combine, pinch + repeat until dough comes together (be careful not to add too much water)

5. Knead + Divide + Rest

• Turn dough out of the bowl onto a clean surface
• Knead until it becomes smooth (about 2-5 minutes) Note: It will still be a little sticky
• Divide dough in half
• Roll into two logs + wrap airtight
• Let dough rest for at least 15 minutes

6. Cut + Bake + Cool

• Unwrap dough log and place between two pieces of parchment paper (or two silicon mats)
• Using a rolling pin, roll out roughly 16” x 10” rectangle
• Peel top piece of parchment off of dough
• Using a pizza cutter or knife, cut into desired sizes
• Using a fork, poke each piece to prevent bubbling
• Transfer parchment paper to baking sheet as-is
• Bake at 425F for 4 minutes
• Remove from oven and carefully flip crackers over
• Place back in oven and bake for 3 minutes
• Remove from oven + transfer crackers to cooling rack 

STORAGE TIPS

Cooled graham crackers may be stored at room temperature in an airtight container for up to one week or frozen for up to 3 months in a freezer bag.

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PRO TIP: CUBING BUTTER

Using a knife, cut the stick of cold butter lengthwise, turn the stick ¼ turn and cut lengthwise again. Then, cut the butter across the short width to make cubes (about 10-12 cuts per stick).

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Graham Cracker Crust
  
• Cinnamon Sugar Graham Crackers
  
• Chocolate Graham Crackers
  
  

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