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Homemade Graham Crackers and S'mores

The Editors
Yield
10 large crackers
Category
Cookies and Bars
Course
Other
Preparation Method
Bake
Sources
Yankee Magazine
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Making s’mores is the quintessential campfire treat. Our Homemade Graham Crackers are, like most baked goods, much better than store-bought. Plus, it’s fun and extra tasty to bake your own! See how—and find some creative twists on the classic s’more.

The classic S’more treat is a graham cracker square topped with a piece of chocolate bar, topped with a campfire-roasted marshmallow, topped with another graham cracker square.

We got creative the summer and made our own graham crackers for a baked treat! See the recipe below. And you could also try these interesting twists on S’mores for something different:

Fun S’more Combos for the Kids (and You!)

S’more Turtles
Graham crackers, caramel, milk chocolate, marshmallow, and whole pecan halves

Chocolate Peanut Butter
Chocolate graham crackers, marshmallow, and peanut butter (preferably crunchy)

Nutty Banana
Graham crackers, Reese’s peanut butter cup, marshmallow, and banana

Strawberry Chocolate
Graham crackers, dark chocolate, marshmallows, and fresh strawberries

Chocolate Caramel
Graham crackers, caramel-filled chocolate, and marshmallow

Nutella and Banana
Peanut butter cookies, Nutella, marshmallow, and banana

Grasshopper
Graham crackers, marshmallow, and Andes mints

Caribbean
Graham crackers, marshmallows, caramel, and shaved coconut

Mexican
Graham crackers, marshmallows, milk chocolate, cinnamon, and nutmeg

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Ingredients
2-1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour (plus extra for dusting)
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick unsalted butter, very cold, cut into 1-inch cubes
1/3 cup mild-flavored honey (such as clover)
5 tablespoons whole milk
2 tablespoons pure vanilla extract
3 tablespoons sugar
1 teaspoon ground cinnamon
Instructions

In a food processor or the bowl of a standing mixer (with paddle attachment), thoroughly combine flour, brown sugar, baking soda, and salt. Add butter and pulse or mix on low, until mixture is the consistency of coarse meal.

In a small bowl, whisk together honey, milk, and vanilla extract. Add to flour mixture. Pulse on and off a few times, or mix on low until dough barely comes together. (It will be soft and sticky.)

Turn dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle. Wrap in plastic and chill until firm, about 2 hours, or overnight.

In a small bowl, combine sugar and cinnamon, and set aside. Divide dough in half and return one half to refrigerator.

Onto a floured work surface, shape dough into a long rectangle about 1/8 inch thick. (Dough will be sticky, so flour as necessary.) Trim rectangle edges to 4 inches wide. Place rectangle’s short side parallel to work surface. Cut a strip every 4-1/2 inches, making 4 crackers. Gather scraps and set aside.

Place crackers on parchment-lined baking sheets and sprinkle with cinnamon/sugar mixture. Chill until firm, about 30 to 45 minutes. Repeat with remaining dough.

Gather all scraps into a ball, chill until firm, and reroll. Dust work surface with flour and roll out dough for 2 to 3 more crackers.

Heat oven to 350 degrees. Mark a vertical line down the middle of each cracker, without cutting through dough. Using a toothpick or skewer, prick dough in two rows on each side, starting about 1/2 inch from each side of dividing line.

Bake 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

CarolK (not verified)

5 years 10 months ago

Graham crackers get their name from the inclusion of Graham flour. Sylvester Graham It is whole wheat flour, but more coarsely ground than typical whole wheat flour and unbolted. The Irish-style flour that I got from King Arthur would be similar. Graham flour gets its name from Sylvester Graham who advocated eating a whole foods vegetarian diet in the 1800s. He influenced John Harvey Kellog. These crackers may be good, but they aren't Graham crackers if they don't have any whole wheat flour.

Carol, you beat me to the punch. This may indeed be a nice tea cracker recipe, but without the Graham or, in the very least, whole wheat flour they're not Graham crackers. Sort of akin to making beef stroganoff using chicken.