Home-Made Graham Crackers®


Preparation info

  • Difficulty


  • Makes about



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This honey-flavoured biscuit is a key ingredient in cheesecakes and s’mores. It is also delicious to munch on by itself.


Wet Ingredients

  • 60 g ( oz/¼ cup) unsalted butter, softened
  • 115 g (4 oz) light brown sugar (or 100 g/ oz caster (superfine) sugar + 2 teaspoons molasses)
  • 1 egg
  • tablespoons honey
  • tablespoons milk

Dry Ingredients

  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 250 g (9 oz/1⅔ cups) wholemeal (whole-wheat) flour


The Pastry

Beat the butter and sugar in an electric mixer or by hand until light and creamy. Whisk together the egg, honey and milk. Combine all the dry ingredients together. Add the egg mixture to the butter mixture alternately with the dry ingredients until you have a smooth dough. Form into a ball, cover loosely in plastic wrap and refrigerate for at least 1 hour.

Shaping the Pastry

Preheat the oven to 180°C (350°F/Gas 4). Divide the dough into two balls. Roll out one ball thinly to about 2 mm (1/16 inch) thick on a baking tray lined with baking paper. Using a pastry cutter or a knife, score the rolled-out dough into 16 rectangles of the same size. Using the tip of a knife, make lines of small holes on the biscuits.


Bake for about 15 minutes until the biscuits are golden brown. As soon as they come out of the oven, separate the biscuits using a dough cutter following the marks made before cooking. Allow to cool on the baking tray and set the biscuits aside. Repeat the process with the second ball of dough.