Graham Crackers and Crumbs

Preparation info

  • Difficulty


  • Yield:


    crackers, 2 × 2 inches ( 5 × 5 cm )

Appears in

I’m sure many of us have, on occasion, found that the pantry was fresh out of graham cracker crumbs when they were needed for cheesecake. While it is less convenient to make the crackers and crumbs the old-fashioned way, doing so sets you back only about 30 minutes (in an emergency, keep the dough fairly firm to speed the baking and drying process). Once you try these, I think you will find producing your own to be an advantage in both cost and quality. It is a good idea to keep the crumbs on hand as part of your regular mise en place so they are available when needed. Graham cracker crumbs can be stored at room temperature for several weeks.


  • 6 ounces (170 g) bread flour
  • 6 ounces (170 g) cake flour
  • 2 ounces (55 g) whole wheat flour
  • 2 ounces (55 g) dark brown sugar
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon (5 g) salt
  • 3 ounces (85 g) unsalted butter, at room temperature
  • ½ cup (120 ml) or 6 ounces (170 g) honey
  • 1 teaspoon (5 ml) vanilla extract
  • cup (80 ml) water


Graham Crackers

  1. Thoroughly combine the bread flour, cake flour, whole wheat flour, brown sugar, baking soda, and salt in the bowl of an electric mixer.
  2. Using the dough hook attachment, incorporate the butter, honey, vanilla extract, and water. Mix until a smooth and pliable dough has formed, adding additional water if necessary. Do not overmix.
  3. Roll the dough out to a rectangle, 10 × 14 inches (25 × 35 cm), using flour to prevent it from sticking. Mark the dough with a docker or the tines of a fork.
  4. Cut the rectangle into 2-inch (5-cm) squares. Transfer the squares to a sheet pan lined with baking paper.
  5. Bake at 325°F(163°C) for approximately 15 minutes, or until dry.
  6. Store in an airtight container.

Graham Cracker Crumbs

  1. Prepare the dough as for Graham Crackers, but roll the dough out ⅛ inch (3 mm) thick.
  2. Cut into small pieces; it is not necessary to measure them. Transfer to a sheet pan lined with baking paper.
  3. Bake at 325°F(163°C) until dark golden brown.
  4. When cold, grind the pieces in a food processor to make fine crumbs. Store in an airtight container.