Once you taste a homemade graham cracker, it’s hard to go back. These are buttery and golden, with the perfect hint of honey, cinnamon, and nutmeg. They’re rustic, just sweet enough, and have a satisfying snap that makes them perfect for s’mores, tea-time dipping, or just munching straight off the baking tray.

Ingredients:

• 12 tbsp unsalted butter, softened (170 g)
• ¾ cup granulated sugar (150 g)
• 3 tbsp honey (63 g)
• 2 tsp barley malt syrup or molasses (15 g)
• 1½ tsp vanilla extract (7 g)
• 1½ cups whole wheat flour (180 g)
• 1¼ cups all-purpose flour (150 g)
• 1¼ tsp salt (6 g)
• 1 tsp baking powder (4 g)
• ½ tsp baking soda (2 g)
• 1 tsp cinnamon (2.5 g)
• ⅛ tsp nutmeg (0.25 g)
• ½ cup cold water, added slowly (120 g)

Instructions:

1. In a large bowl, cream together butter, sugar, honey, barley malt syrup, and vanilla until light and fluffy.
2. In a separate bowl, whisk flours, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. Add dry ingredients to wet and mix until crumbly. Gradually add cold water, 1 tablespoon at a time, until the dough comes together into a soft, pliable ball.
4. Divide dough into two discs. Chill for 30 minutes if soft.
5. Preheat oven to 325°F (163°C).
6. Roll each dough disc between parchment to about ⅛-inch thick.
7. Cut into rectangles or shapes, dock with a fork or skewer.
8. Optional: brush lightly with honey water or sprinkle with cinnamon sugar.
9. Bake 15–20 minutes, rotating trays halfway through. Thinner crackers will brown faster.
10. Cool on the pan for max crispness, then snap apart.

Storage:

Store in an airtight container up to a week. They also freeze beautifully.