Snack Time: Homemade Graham Crackers

Last week I was tasked with bringing in snacks for my son’s pre-school class.  My guidelines included avoiding nuts, keeping it healthy.  The first day I had my son bring in seedless clementines, which also offered a lesson on peeling and working with their fine motor skills.  Not to mention a burst of vitamin C during the cold and flu season.  I also wanted to tackle a new recipe.  Back in September, the 27th and Olive blog posted a recipe for homemade s’mores and they looked so good.  I never forgot about the homemade graham cracker portion of that recipe and this was a perfect opportunity to make them.  With only 6 ingredients and a perfect size (1.75″) square cookie cutter I found in my son’s play-doh container, I knew we had our after school project set.

Recipe Source: 27th and Olive


Products Used:

Kitchen Aid Professional Stand Mixer

Large Cooking Rack

Measuring Cups

Measuring Spoons

Baking Sheet

Vermont Rolling Pin

Offset Spatula

Homemade Graham Crackers - by 27th and Olive

Prep Time: 15 + 60 mins fridge time
Cook Time: 10 mins
Yields: 32


  • 3/4 Cup - Unsalted Butter (room temperature)
  • 1/2 Cup - Light Brown Sugar
  • 2 Tablespoons - Honey
  • 1 1/2 Cup - All-Purpose Flour
  • 1/3 Cup - Whole Wheat Flour
  • 1/4 Teaspoon - Cinnamon


  1. With a stand mixer beat the butter until it becomes fluffy
  2. Add the sugar and honey, beat until the mixtures turns fluffy again
  3. Add the all-purpose flour, whole wheat flour and cinnamon and mix until dough forms
  4. Transfer the dough to a sheet of plastic wrap and refrigerate for an hour
  5. Preheat oven to 350 degrees
  6. Prior to rolling out allow the dough to warm slightly so it can easily roll. Roll on a floured surface to 1/4" thick
  7. I used a 1.75" square cookie cutter. You could also freeform the square cut as well. Use a fork to prick the top of each cracker
  8. Bake on a baking sheet (no liner or parchment paper) for 8-10 minutes or until crackers are golden brown

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