Better Than Boxed: Homemade Graham Crackers Are 100 Percent Worth It

This favorite childhood snack is sweetened with honey and baked until crisp, ready for s’mores or eating with a tall glass of milk. Joe Lingeman/TNS

The after-school program at my elementary school never served chips or cookies as snacks, deeming them junk food. It did, however, offer the same snack every day: graham crackers. At snack time, we lined up to grab a small carton of milk and pull one graham cracker out of its sleeve. The most exciting days were when we got the cinnamon-sugar dusted ones.

Ever since, graham crackers have held a special place in my heart. I buy them for s’mores or to be pulverized into crumbs for a graham cracker crust, but I'd never made them from scratch. It turns out they’re a fun project with delicious results! Freshly baked graham crackers have a good snap and crunch, and taste more deeply of honey flavors than the boxed versions. Here’s how to make these childhood favorites.

Grab These Ingredients

Two kinds of flour: Graham crackers are traditionally made with graham flour, which is a coarsely ground wheat flour that contributes to the crackers’ nutty taste and texture. Because graham flour can be difficult to find, this recipe uses a combination of regular whole-wheat flour and all-purpose flour with comparable results.