Homemade Honey Graham Crackers

3 minutes
August 2, 2021
Carole Jones
Summer vacation is here in southwest Minnesota. Such bitter sweet emotions for me. Especially for these first couple weeks while they relearn how to be home all day long.
My biggest complaints about all 6 of my kids being home all summer is that they eat at levels that are completely incomprehensible to me. Plus they bring their friends over who only add to the apocalyptic levels of food consumed.

Homemade Honey Graham Crackers

In my attempt to save a few bucks on the amount of snack food I purchase on a weekly basis, I made these yummy crackers. I cooked them for a shorter time because I wanted to keep them soft, but you can cook them for the full time to achieve pure cracker crunchiness! They were so delicious and all I wanted to do was hook up the camper so we could take them camping to make s’mores. Nice soft graham crackers to go with those perfectly toasted marshmallows and melted chocolate….yeah baby!

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Homemade Honey Graham Crackers

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  • 1 1/2 C + 2 Tb whole wheat flour
  • 3/4 C + 1 Tb all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 4 Tb butter, room temperature
  • 1/2 C sugar
  • 1/4 C + 2 Tb honey
  • 1 Tb molasses
  • 1 egg


  1. Whisk together the two flours, salt and baking soda in a small bowl.
  2. In your electric mixer, cream together the butter and sugar. Add the honey and molasses and beat until mixed in. Add the egg and scrape down the sides of your bowl.
  3. Add 1/2 of your dry ingredients and mix just until incorporated, then add the second half. Again, mix just until incorporated.
  4. Form dough into a flat disk and wrap in plastic. Refrigerate for 4 hours or overnight.
  5. Divide dough into 4 pieces and roll out onto a lightly floured surface. (If you don’t want to bake the whole batch, you can freeze the dough at this point). You want it about 1/4″ thick. Cut into whatever shapes you would like and transfer to a parchment lined baking sheet. Use a fork to make indentations on each cracker.
  6. Bake at 325 for 10-12 minutes for soft crackers or 18-20 minutes for crunchy. Let cool completely on the cookie sheet before removing.
  • Author: Carole Jones


  • Serving Size: 1/15th
  • Calories: 145
  • Sugar: 13g
  • Sodium: 113mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 21mg
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 21mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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