Classic Honey Graham Crackers

Classic Honey Graham Crackers
If you've never tried freshly baked graham crackers, you're missing out! These aromatic treats are baked with our Artisan Bread Flour that has been milled whole grain and blended with a high protein baking flour to ensure every bake turns out perfectly.

What You'll Need

1-1/2 cups (240 g) Artisan Bread Flour

1/4 teaspoon ground cinnamon

3/4 cup (170 g) unsalted butter, room temperature

1/2 cup (110 g) brown sugar

1/2 teaspoon fine sea salt

2 tablespoons honey

turnbinado or raw sugar, for sprinkling


  1. Combine the flour and cinnamon in a small bowl and set aside.

  2. Place the butter, brown sugar, salt and honey in the bowl of a stand mixer fitted with a paddle attachment and mix until completely incorporated. Add the cinnamon flour and mix until a dough starts to form.

  3. Turn out dough onto a work surface and gently press it into a ball, being careful not to overwork it.

  4. Flatten it into a disc, then wrap in airtight wrap and rest in the fridge for at least 30 minutes.

  5. Preheat oven to 350 F. Line two cookie sheets with parchment paper.

  6. On a lightly floured work surface, using a rolling pin, roll out the dough to a 1/4-inch thickness, then cut in 3x2-inch rectangles (or any shape you like!).

  7. Transfer the cookies to the prepared sheets and prick the surface with a fork, then sprinkle with turbinado sugar.

  8. Bake for 8-10 minutes until dry in appearance and deliciously fragrant.

  9. Remove and allow to cool completely.

  10. Store in an airtight container at room temperature for up to a week.

This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America).

Makes about 24.

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Artisan Bread Flour (4.4lb bag)


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