Easy Honey Graham Crackers with Fresh Milled Flour
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There’s something so satisfying about making treats from scratch, especially when they turn out buttery and fresh like these homemade graham crackers. Freshly milled flour brings a depth of flavor that store-bought versions just can’t match. And when those graham crackers start baking? Your whole kitchen smells like a warm hug from childhood. If you’ve ever thought about trying your hand at cracker-making, this recipe is a gentle, delicious place to start.
What Makes This Recipe Great
Nutrient dense fresh milled flour.
Using freshly milled whole wheat berries brings out a richer, nuttier flavor that instantly elevates these graham crackers above the usual pre-packaged kind. The fresh flour gives the best texture and the aroma is heavenly.
Buttery, melt-in-your-mouth texture.
Thanks to the generous amount of real butter, these crackers have a delicate crispness with just the right amount of tender crumb. That buttery note makes them feel indulgent but still totally satisfying.
Simple ingredients with big impact.
You don’t need a cabinet full of exotic spices or hard-to-find ingredients here. Just a handful of basics that come together to create an inviting and versatile cracker that’s perfect for snacking or pairing with your favorite dips or spreads.
Don’t miss our Strawberry Mousse Tart recipe that feature these graham crackers for the crust, or our Summer Berry Bundt Cake recipe!
Ingredients for Freshly Milled Graham Crackers
These honey graham crackers come together with a handful of wholesome, pantry-friendly ingredients—no refined sugars, no mystery additives.
Fresh milled soft white wheat flour is the star of the show here. It gives the crackers that perfect tender-crisp texture and a naturally sweet, nutty flavor that store-bought just can’t touch.
We add a touch of cinnamon for that cozy, familiar graham cracker flavor and just the right amount of baking soda to help them rise slightly and stay light. A pinch of salt balances the sweetness and brings everything together.
Instead of refined sugar, these crackers are sweetened entirely with honey—which not only adds depth and natural sweetness but keeps the crackers soft and chewy in the center. Butter adds richness, while a splash of vanilla brings a warm, comforting aroma.
A tablespoon or two of milk helps pull the dough together into a soft, rollable texture without overworking it.
Simple, nourishing ingredients that create a homemade graham cracker your whole family will love.
How To Make Graham Crackers with Fresh Milled Flour
Ingredients:
2 ½ cups fresh milled soft white wheat flour, finely milled (325 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup softened butter (115 grams)
1 cup honey (307 grams)
3 teaspoons vanilla
1-2 tablespoons milk
Step-by-Step Instructions
- In the bowl of a stand mixer, whip the honey until light and fluffy for about 3-5 minutes.
- Add the softened butter and beat until fluffy, about 2-3 minutes.
- In a separate bowl mix the dry ingredients, add the baking soda, salt, and cinnamon to the flour and whisk together.
- Add the flour mixture to the butter and honey and mix until combined.
- Add the vanilla, then cover the bowl and let it rest for 15 minutes.
- After 15 minutes, add 1-2 tablespoons of milk, depending on the consistency. The dough should be soft, but not sticky.
- Divide the dough in half and shape each half into a rectangle.
- Wrap in parchment paper or plastic wrap and freeze for 20-25 minutes.
- Preheat the oven to 350 degrees F.
- On a piece of parchment paper, roll the dough out into a rectangle. Roll it out very thin – about ⅛ of an inch. Make sure to keep the top of the dough floured as you are rolling it out so it doesn’t stick to the rolling pin.
- Once rolled out, move the parchment paper to a baking sheet and bake for 12-17 minutes. If you want a softer graham cracker, cook for 12-13 minutes. For a more traditional, crunchy graham cracker, bake until the edges start turning a darker brown, about 15-17 minutes.
- Immediately after taking out of the oven, cut the graham crackers into squares or rectangles.
- If you want a traditional looking graham cracker, use a toothpick to poke holes into each piece.
- Allow to cool completely, then break apart.
- Repeat with the other half of the dough.
Homemade Graham Cracker Tips
- Whip the honey first – This step might seem extra, but don’t skip it! Whipping the honey adds air and lightness to the dough, helping your graham crackers bake up with that perfect tender crunch.
- Rest your dough – Letting the dough rest before adding milk gives the freshly milled flour time to hydrate. This makes the final dough easier to work with and helps the crackers hold their shape while baking.
- Freeze for clean rolling – Chilling the dough is a game changer. It firms everything up just enough to roll it super thin without sticking or tearing. Don’t skip it—especially on warm baking days!
- Roll thin, really thin – Aim for about ⅛ inch. Too thick and you’ll end up with soft cookie-like grahams instead of that classic snap.
- Customize your crunch – Pull them out at 12–13 minutes for a soft, chewy version (great for littles), or let them go 15–17 minutes for golden, crisp edges and that nostalgic store-bought feel—without the junk.
- Cut while hot – Slice them right out of the oven before they set. A pizza cutter works great here, and you can poke holes for the classic look using a toothpick or skewer.
- Store smart – Once cooled, store in an airtight container. If they start to soften over time, pop them back in the oven for a few minutes to re-crisp.
Equipment for Graham Crackers:
- Stand Mixer – For whipping the honey and butter until light and fluffy. A hand mixer works in a pinch, but a stand mixer makes it much easier.
- Mixing Bowls – You’ll need one large bowl for your dough and a smaller one for combining dry ingredients.
- Whisk – For evenly mixing the flour, cinnamon, baking soda, and salt before adding to the wet ingredients.
- Rolling Pin – Essential for rolling the dough thin enough for that classic graham cracker texture. Be sure to lightly flour the surface and the pin to prevent sticking.
- Parchment Paper – A must for rolling the dough and transferring it easily to the baking sheet without breaking or tearing.
- Baking Sheet – A flat baking sheet works best for even browning.
- Pizza Cutter or Sharp Knife – To quickly and cleanly cut your graham crackers right after baking.
- Toothpick or Skewer (Optional) – If you want to add the classic graham cracker dot pattern after cutting.
- Grain Mill – If you want to use freshly milled flour, otherwise store-bought whole grain flour can be used.
Recipe Variations
Spelt Flour:
Spelt wheat berry can be used for spelt flour. is light and gives a lovely nutty flavor, you can change the soft white wheat 1:1 for spelt flour if desired
Spiced Up:
Increase the cinnamon or add a pinch of ground ginger or cloves for a warm spice blend twist.
Gluten-Free Option:
Substitute fresh milled whole wheat with a gluten-free all-purpose flour blend while adjusting liquids for texture.
What To Serve With Graham Crackers
Honey Butter
Whip softened butter with a drizzle of honey for a simple yet luxurious spread.
Fruit Preserves
Berry or apricot preserves pair beautifully with the mild sweetness of the crackers.
Nut Butters
Peanut butter, almond butter, or cashew butter for a protein-packed, nutty companion.
Smores
For a nostalgic treat, add warmed marshmallows and chocolate.
Cheese
Pair with sharp cheddar or creamy brie for an unexpected, delicious snack.
Best Dessert Pairings
S’mores Dip
Melt chocolate and marshmallows, then scoop it up with your homemade graham crackers for a fun twist on classic s’mores.
Vanilla Ice Cream
Sandwich creamy vanilla ice cream between two crackers for a delightful frozen treat.
Apple Crisp
Serve alongside warm apple crisp, letting the crackers scoop up the juicy, spiced topping.
Cinnamon Sugar Dust
Simply sprinkle with cinnamon sugar after baking for an easy, sweet finish.
Troubleshooting Common Problems with this Recipe
Crackers Too Hard or Tough:
Avoid overworking the dough as this develops gluten, making crackers dense. Be sure to roll evenly and not too thin, then bake just until golden, not dark brown.
Crackers Spread Too Much:
If your dough feels too soft or sticky, chill it longer before shaping. Too warm butter or too much liquid can cause spreading during baking.
Crackers Are Unevenly Baked:
Make sure your oven temperature is accurate and rack is in the middle for even heat. Rotate the baking tray halfway through baking to encourage even cooking.
Dough Too Crumbly to Roll:
If the dough cracks or falls apart, add a teaspoon of milk or honey to bring it together without overhydrating.
Crackers Lack Flavor:
Freshly milling your own flour really boosts flavor; if not possible, use high-quality whole wheat flour and consider adding a touch more cinnamon or vanilla extract.
Freezing & Storing Leftovers
Freezing:
Store baked graham crackers in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before enjoying, no need to reheat.
Storing:
Keep graham crackers in an airtight container at room temperature for up to one week. Avoid humid environments to maintain their crispness.
Easy Honey Graham Crackers with Fresh Milled Flour
Ingredients
- 2 ½ cups fresh milled soft white wheat flour finely milled (325 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup softened butter 115 grams
- 1 cup honey 307 grams
- 3 teaspoons vanilla
- 1-2 tablespoons milk
Instructions
- In the bowl of a stand mixer, whip the honey until light and fluffy for about 3-5 minutes.
- Add the softened butter and beat until fluffy, about 2-3 minutes.
- In a separate bowl, add the baking soda, salt, and cinnamon to the flour and whisk together.
- Add the flour mixture to the butter and honey and mix until combined.
- Add the vanilla, then cover the bowl and let it rest for 15 minutes.
- After 15 minutes, add 1-2 tablespoons of milk, depending on the consistency. The dough should be soft, but not sticky.
- Divide the dough in half and shape each half into a rectangle.
- Wrap in parchment paper or plastic wrap and freeze for 20-25 minutes.
- Preheat the oven to 350 degrees F.
- On a piece of parchment paper, roll the dough out into a rectangle. Roll it out very thin – about ⅛ of an inch. Make sure to keep the top of the dough floured as you are rolling it out so it doesn’t stick to the rolling pin.
- Once rolled out, move the parchment paper to a baking sheet and bake for 12-17 minutes. If you want a softer graham cracker, cook for 12-13 minutes. For a more traditional, crunchy graham cracker, bake until the edges start turning a darker brown, about 15-17 minutes.
- Immediately after taking out of the oven, cut the graham crackers into squares or rectangles.
- If you want a traditional looking graham cracker, use a toothpick to poke holes into each piece.
- Allow to cool completely, then break apart.
- Repeat with the other half of the dough.
Notes
Store baked graham crackers in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before enjoying, no need to reheat. Storing:
Keep graham crackers in an airtight container at room temperature for up to one week. Avoid humid environments to maintain their crispness. Recipe Variations Spelt Flour: Spelt wheat berry can be used for spelt flour. is light and gives a lovely nutty flavor, you can change the soft white wheat 1:1 for spelt flour if desired Spiced Up:
Increase the cinnamon or add a pinch of ground ginger or cloves for a warm spice blend twist. Gluten-Free Option:
Substitute fresh milled whole wheat with a gluten-free all-purpose flour blend while adjusting liquids for texture.
Nutrition
Extra FAQs
Can I use all-purpose flour instead of freshly milled flour?
Yes, you can substitute all-purpose flour, but the crackers won’t have the same nutty depth from the whole grains. You might want to add a bit of whole wheat flour for flavor.
Do I need a special grain mill to mill the wheat berries?
Yes, a grain mill is needed to get a nice fine grind on the wheat berries. I sell two of my favorite mills in our online shop here.
Can I make the dough ahead of time?
Absolutely. Dough can be wrapped tightly and refrigerated for up to 2 days before rolling and baking.
Are these crackers vegan-friendly?
Not as written because of butter and honey. You could substitute plant-based butter and maple syrup to make them vegan.
What is the best way to store the crackers for maximum freshness?
Store in an airtight container at room temperature, away from moisture and light, to keep them crisp up to a week.
Making your own graham crackers might sound ambitious, but once you taste these buttery, freshly milled delights, you’ll see why it’s worth every minute. They’re perfect for an afternoon snack, a base for s’mores, or just something to nibble while curled up with a good book. Try them out, and don’t be surprised if you find yourself sneaking a few warm from the oven. It’s all part of the joy of baking something homemade — a little messy, a little sweet, and totally satisfying.
