Graham Crackers

Updated: Apr 23



Makes 12 crackers (depending on size/shape/your vibe)

3 tablespoons butter, melted

1 tablespoon oil

2 tablespoons milk

2 tablespoons honey

1 teaspoon vanilla extract

1 cup flour (whole wheat flour if you got it!)

1/4 cup light brown sugar

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon baking powder

Pinch cinnamon

In a bowl with a spoon or spatula, mix together butter, milk, honey and vanilla, add in dry ingredients and mix until a sticky, homogenous dough forms.


Pat into a rectangle, wrap in plastic and refrigerate for 20 minutes.

Heat oven to 300F

Dust a surface lightly with flour, remove dough from refrigerator and roll out to ¼-inch thickness.


Transfer to a greased baking sheet.

Bake sheet of dough for 5 minutes. Remove dough from oven and using a spatula, dull butter knife or pizza roller, cut dough into squares, rectangles, whatever you like. Prick dough with fork tinges if you like that look, too! Heck, sprinkle it with cinnamon sugar, if you’re into that kind of thing. Whatever you do, though, DO NOT move the dough from it’s place on the pan.


Bake cut dough for an additional 10 minutes. Remove from oven and while still warm, create space between crackers cuts— all raggedy ends are snacks (duh).

Bake crackers for a final 5 minutes- a total of 20 minutes.


Allow to cool fully before removing crackers from sheet pan boasting proudly— I mean I am REALLY impressed with you.