Graham Crackers

Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
 In Cookies & Bars
Graham Crackers
Cookies & Bars
Print Recipe
Graham crackers have been made for around 150 years and are named after Sylvester Graham who advocated for eating coarsely milled whole grain “Graham” flour. In this recipe we use stone ground wheat and wheat bran to substitute for Graham flour. If you don’t have a food processor the butter can be cut in and the dough can be mixed by hand. Recipe adapted from
Prep Time:30minutes
Bake Time:13-16minutes
Yields:16 crackers
Skill Level:Beginner/Intermediate
Votes: 0
Rating: 0
Rate this recipe!
Register to rate this recipe.


Change Units:
  • 1 1/4 cup Anita’s Organic Stone Ground Whole Wheat Flour (160g)
  • 1/4 cup Anita’s Organic Wheat Bran (13g)
  • 1/3 cup Cane sugar (65g)
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Cold unsalted butter, diced (115g)
  • 1 tbsp Honey (20g)
  • 2 tbsp Milk (30g)
  • 1/2 tsp Vanilla extract

Baking Guides


Recipe Categories


Anita's Test Kitchen


  1. In a food processor, pulse the flour, bran, sugar, baking powder, and baking soda to combine.
  2. Add the butter and pulse the mixture until it resembles coarse crumbs.
  3. Add the honey, milk and vanilla and pulse until the dough begins to clump.
  4. Turn out the dough, press it together and divide in two. (If you have a larger ¾ size sheet pan this can be done in one piece rolled out to an 18/10” rectangle)
  5. Roll each piece between sheets of parchment into neat 9” x 10” rectangles making sure of an even thickness.
  6. Cut the dough along the 9” length into 4 2 ½" sections using a pizza cutter or long knife.
  7. Cut the dough in half along the 10" length to end up with 8 2 ¼" x 5” sections.
  8. Slide the dough and parchment onto a cookie sheet and chill in the refrigerator for 30 minutes or for 10-15 minutes in the freezer.
  9. Preheat the oven to 350˚F with the oven racks one below and one above center.
  10. Score each 2 ¼" x 5” section in lengthways and widthway so each section is divided into 4.
  11. Using a skewer or fork prick the dough to make small holes in each section.
  12. Bake 13-16 minutes, rotating sheets halfway through, until edges brown. Remove from oven, cool on the sheet for 5 minutes, transfer to wire rack to cool completely.

Add it to your Anita's recipe box!

Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. now, it's easy!

Print Recipe

Related Recipes

Tips & Techniques

Boost Bread Flavour with Rye | Anita's Organic Mill
Boost Bread Flavour with Rye
Melting Chocolate | Anita's Organic Mill
Melting Chocolate
Scooping Cookie Dough | Anita's Organic Mill
Scooping Cookie Dough
Salted vs. Unsalted Butter | Anita's Organic Mill
Salted vs. Unsalted Butter

Related Products

Leave a Comment

icecream-sandwiches_anitas-organic-millBlackberry Walnut Einkorn Scones | Anita's Organic