Honey Graham Crackers Recipe - Allrecipes.com
Honey Graham Crackers Recipe
  • READY IN 8+ hrs

Honey Graham Crackers

Recipe by  

"Make your own honey graham crackers at home! These are simple to make, and can be used in recipes that call for graham crackers."

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Ingredients Edit and Save

Original recipe makes 24 graham crackers Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    8 hrs 30 mins


  1. Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
  2. In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight.
  3. Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.
  4. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2008

i made this recipe exactly as stated except for the chilling and rolling and cutting because i have no patience. instead i pressed the batter into a baking pan lined with foil and baked for the 15 minutes then topped with mini chocolate chips and marshmallows baked another 6 minutes and under broiler until marshmallows wre toasted. it turned out to be a very delicious and gooey smore's bars. thank you for the great base to my experiment in smore's heaven.

Most Helpful Critical Review
Mar 23, 2011

These have a slight sweet taste, but are otherwise bland. (even after I added cinnamon to the recipe). If my kids try them tomorrow and like them, then I might make them again, otherwise they weren't a winner for me.

Mar 04, 2008

Overall, this recipe is really good. Make sure you flour your work space and dough well before rolling it out. Also, the dough seemed easier to work with after it sat out on the counter for a few minutes. My fondant rolling pin worked best for this dough. I was able to get it thin enough to resemble a store-bought graham cracker. I used the smallest size from my biscuit cutter set to make graham rounds, sprinkled them with cinnamon/sugar and baked them for 8 minutes. They came out perfect. Once cooled, I scooped a small amount of light whipped topping and made mini sandwiches. They are a great light snack or guiltless dessert.

May 20, 2006

I like this one for two reasons. They are a great snack with a little butter spread on them and they are good for using as graham crumbs. The only suggestion I have is to age them a couple days before using them.

Jan 15, 2006

Excellent. Tried making graham crackers with another recipe and were very bland and soft, these were tasty and crisp, just like store bought! Definitely top with cinnamon and sugar.

Oct 19, 2008

Very Good. Sticky dough so use plenty of flour on your board. Roll dough paper thin right on what you are going to cook them on. I used a silicone liner. Cin and Sugar on top was wonderful! Husband even wanted them with milk for dessert.

Apr 22, 2003

I don't know what a graham cracker is supposed to taste like, for you couldn't find them in Belgium. I found these crackers were a little bit bland when eaten plain. HOWEVER these made the best graham cracker crust(s) I've ever made. I used to make them with McVities Digestive (only whole wheat crackers I was able to find), but the graham cracker crusts are so better with real graham crackers, that I will certainly bake a batch any time I need a cracker crust. Thanks for the recipe. P.S.: I rolled the dough after only 4 hours refrigerating, and it was really ok. Don't forget to put enough flour on the surface you are rolling the cracker dough, though.

Apr 14, 2009

These are an awesome change from store bought graham crackers. I love the texture that the whole grains add; I used whole grain spelt flour for the whole wheat, and King Arthur's White Whole Wheat for the all purpose. I also added a small sprinkle of cinnamon. I rolled them out on a well floured surface with parchment on top, and baked them on parchment, which worked really well. I cut them out into rounds and got 59 crackers. They're great; not too sweet and very tasty on their own, with a bit of orange curd, or a homemade marshmallow and a couple chocolate chips!


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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