Homemade Graham Crackers are perfect for kids’ lunchboxes, snacking, dipping and making S’mores or the Filipino’s favourite dessert – mango float.

This is one of Filipino’s favourite crackers when it comes to snacking, but it is also popular among Americans for making chocolately gooey S’mores. Mango Float has been invented in the Philippines (or was it?), and has become one of the most favourite desserts since then. I thought of making these Graham Crackers as it is not always available in the Asian stores’ shelves. So far, kids gave me good feedback when they tasted it but suggested to put more flavours in it – like more honey or put sugar on top (Take note that we are Filipinos and our tastebuds go for the sweeter side). These graham crackers resemble ginger biscuits, but not really because it doesn’t contain ginger at all – I’m assuming it’s the nutmeg.

How to Make Homemade Graham Crackers?

I used a stand mixer for this recipe, but you can also use a hand mixer. Basically, all you have to do is cream the butter, sugar and honey together at medium-high speed until light and fluffy. (approximately 2 minutes). In a medium bowl, whisk plain and wholemeal flour, baking soda, cinnamon and salt. Add the flour mixture to the butter-sugar mixture, mix on low speed until the mixture resembles like coarse sand. At this point, I changed my paddle attachment to a dough hook. Now it is time to add as much water as needed (starting with 1 Tablespoon) until the dough comes together and forms a ball. In my case, I added 5 Tablespoons of water. Transfer the dough on a work surface, split in half and make 2 round discs. Wrap in plastic wrap and refrigerate for 30 minutes. Take out the chilled dough from the fridge, lightly flour work surface and roll the dough out until about 5mm thin. I used square cookie cutters for this recipe, but you can also use a sharp knife or pizza cutter. Cut the dough into pieces (10cm x 7cm) or in my case with a cookie cutter. Carefully transfer the cut dough pieces into the prepared baking trays (lined with baking paper), making sure to leave a few centimetres between the crackers. If you like how my graham crackers look, I score a line down in the middle of each square cracker, then I used a fork to prick holes down each side. While cutting the dough, preheat the oven to 180 degrees or 350 degrees F. Bake for 10-12 minutes until they are lightly browned. Remove from the oven and allow to cool on the baking for 10 minutes before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool, I promise!

You may also like my other cookie recipes:

Ube Crinkles

The Best Chocolate Chip Cookie Recipe Ever

Rose Butter Cookies

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INGREDIENTS:

1 1/2 cups (210 grams) plain flour (all purpose flour)

1 cup (140 grams) wholemeal (whole wheat) flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

150 grams butter (softened)

1/2 cup brown sugar

1/4 cup honey

1-2 Tablespoons water (or more if needed)

INSTRUCTIONS:

1. Prepare 2 baking trays by lining them with baking paper or silicone baking liners. Set aside.
2. In a stand mixer using a paddle attachment (or a hand mixer), cream the butter, sugar and honey at medium-high speed about 2 minutes or until light and fluffy.
3. In a large bowl, whisk together plain flour and wholemeal flour, baking soda, cinnamon and salt. Set aside.
4. Add the flour mixture into the butter-sugar mixture and mix on low speed until the mixture starts to look like coarse sand. At this point, change paddle attachment to a dough hook. Now add water as much as you need but only 1 Tablespoon at a time, just until the dough comes together and forms a ball.
5. Remove the dough from the bowl, split in half and make 2 flat round disc. Wrap in plastic wrap and refrigerate for 30 minutes.
6. When the dough is chilled, lightly flour work surface and roll the dough out into 5mm thin.
7. Using a sharp knife, pizza cutter or cookie dough, cut the dough into pieces. If cutting by a sharp knife or pizza cutter, you can measure your dough to a 10cm x 7cm. The cookie cutter that I used measures 6cm x 6cm. Transfer the squared dough pieces into the prepared baking trays using a spatula. Position them with a few centimetres, so they won’t stick to each other.
8. While cutting the dough, preheat the oven to 180 degrees C or 350 degrees F.
9. Score a line down the middle of each dough pieces and use a fork to prick holes down each side.
10. Bake for 10-12 minutes until they are lightly browned.
11. Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to finish cooling. The crackers will crisp up as they cool. I promise.

Serve and enjoy these Homemade Graham Crackers with family and friends!

NOTES:

• Wholemeal flour and Whole-wheat flour are the same things. You could use either or.
• Add as much water as needed into the mixture, 1 Tablespoon at a time until the dough comes together and forms a ball. In my case, I added 5 Tablespoons.
• Flatten and roll the dough out until it is about 5mm thin. It will puff up while baking so makes sure it is 5mm thin. It is also crispier when it’s thin.
• Use a cookie cutter, a sharp knife or pizza cutter in cutting the dough. Cut the dough into 10cm x 7 cm or use a 6cm x 6cm cookie cutter.
• Store in an airtight container at room temperature until 10 days.

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