Graham Crackers
- Aug 12, 2025
- 2 min read
Updated: Apr 4
Crisp, lightly sweet crackers inspired by the nostalgic honey-cinnamon grahams — simple, golden, and snappy.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too.
Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Dough
Graham crackers crisp as they cool—allow them to cool fully before judging texture.
Rolling the dough very thin is key to achieving a classic snap.
Scoring the dough before the final bake helps create clean, breakable crackers.
Recipe Ingredients
1½ cups Heritage Baker’s Flour (187g)
6 Tbsp cold butter, cut into pieces (85g)
⅓ cup Homestead Sweetener (47g)
1 egg white (30g)
¼ cup honey (60g)
Tip: These are easily made in a food processor, but a bowl and fork work just as well.
Directions
Prepare dough in a food processor and chill until firm.
Roll out half of the dough on a silicone mat to a thin layer.
Preheat oven to 300°F.
Bake for 10 minutes, remove from oven, and score with a cracker roller, pizza wheel, or fork.
Return to oven and bake 15–20 minutes more, until golden and crisp, checking every 5 minutes.
Cool completely, then break apart.
Cinnamon Grahams
Ingredients
1½ cups Heritage Baker’s Flour (187g)
6 Tbsp cold butter, cut into pieces (85g)
⅓ cup plus 2 Tbsp Homestead Sweetener (70g)
1 egg white (30g)
2 tsp ice water (10g)
Topping: Cinnamon mixed with additional sweetener
Directions
Prepare dough in a food processor and chill until firm.
Roll out half of the dough on a silicone mat to a thin layer and sprinkle evenly with cinnamon sugar.
Preheat oven to 300°F.
Bake for 10 minutes, remove from oven, and score.
Return to oven and bake 15–20 minutes more, until golden and crisp.
Cool completely, then break apart.
At the Table
Enjoy on their own, paired with coffee or tea, or used as a base for crusts and layered desserts.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
