These homemade Fresh Milled Flour Graham Crackers are crisp, lightly sweet, and made with 100% freshly milled soft white wheat. A little brown sugar and honey give them that classic graham cracker sweetness, while butter keeps them rich and crisp.
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They’re delicious on their own with a cold glass of milk, but they’re also perfect for classic s’mores, my fresh milled flour s’mores bars, dipping, crushing into graham cracker crumbs, or using in your favorite graham cracker crust.
Once you see how simple it is to make graham crackers from scratch with fresh milled flour, you may never want to go back to store-bought!
Why You’ll Love These Fresh Milled Flour Graham Crackers
Key Ingredients
How to Make Fresh Milled Flour Graham Crackers
1. Mill the Flour
Mill 250 grams of soft white wheat berries on a fine setting.
Add the freshly milled flour to a small bowl along with the salt, baking soda, and baking powder. Whisk everything together until combined and set aside.
2. Cream the Butter and Sugars
Add the softened butter, brown sugar, granulated sugar, honey, and vanilla to a large mixing bowl.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high speed until the mixture is creamy, fluffy, and slightly lighter in color, for about 2 minutes. Scrape down the sides of the bowl as needed.
3. Add the Fresh Milled Flour
Slowly add about half the flour mixture to the butter mixture, then the milk, followed by the remaining flour mixture. At this point, the dough should be soft enough to hold together in a cohesive ball when lightly pressed, without sticking to your fingers.
Avoid overworking the dough.
4. Chill the Dough
Place the dough onto a piece of plastic wrap and shape it into a flat square about ½-inch thick.
Wrap tightly and refrigerate for at least 1 hour. You can also refrigerate the dough overnight.
If the dough has been refrigerated overnight, let it sit at room temperature for about 20–30 minutes before rolling. You want it cool but pliable enough that it doesn’t crack as you roll it.
5. Roll the Graham Cracker Dough
Preheat the oven to 300°F.
Place a large sheet of parchment paper on your work surface and lightly dust it with flour.
Place the chilled dough in the center and lightly flour the top and place another sheet of parchment paper over the dough. Let it sit for about 5 minutes before rolling out.
Using a rolling pin, roll the dough between the two sheets of parchment until it is approximately 1/16-⅛-inch thick.
The thinner you roll the dough, the crispier your finished graham crackers will be.
If the edges begin cracking while you’re rolling, let the dough sit at room temperature for another 5 minutes and then continue rolling.
Peel away the top sheet of parchment.
6. Cut the Graham Crackers
Cut the dough into approximately 2×3-inch rectangles, or whatever size you prefer.
Don’t separate the individual crackers. Leave them together on the parchment with the cut lines in place.
Using a fork, poke several sets of holes into each graham cracker. This gives them that classic graham cracker look while also helping prevent large bubbles from forming as they bake.
Carefully slide the entire sheet of parchment paper onto a large baking sheet.
7. Bake
Bake at 300°F for 18–20 minutes, or until the graham crackers are golden brown and crisp around the edges. Baking time can vary depending on your oven, so keep an eye on them toward the end. Mine are perfectly baked at 18 minutes.
The graham crackers are ready when they are golden to medium brown and feel dry and crisp around the edges.
Allow them to cool on the baking sheet for about 5 minutes.
While they’re still slightly warm, carefully break or cut the crackers apart along the lines you made before baking.
Transfer the individual graham crackers to a wire cooling rack and allow them to cool completely.
They will continue to crisp as they cool.
How to Store Homemade Graham Crackers
Allow the graham crackers to cool completely before storing them. Any remaining warmth can create condensation inside the container and cause your crispy crackers to soften.
Store them in an airtight container at room temperature.
If they lose some of their crispness after storage, you can place them back into a low oven for a few minutes to help crisp them up again.
Tips for the Best Fresh Milled Flour Graham Crackers
Roll them thin. The thickness of your dough makes a big difference in the finished texture. For crisp graham crackers, aim for somewhere between 1/16 and ⅛ inch thick.
Roll between parchment paper. This makes the dough much easier to roll thin without sticking to your rolling pin or requiring a lot of extra flour.
Let very cold dough warm slightly before rolling. If the dough cracks excessively when you roll it, it’s probably too cold. Give it another 5–10 minutes at room temperature and try again.
Don’t wait too long to separate the crackers. Let the baked graham crackers cool just enough that you can comfortably handle them, then separate them along the pre-cut lines while they’re still warm. If they cool completely first, they may not break as cleanly.
Let them cool completely for the crispiest texture. The crackers will continue to firm and crisp as they cool on the wire rack.
Ways to Use Fresh Milled Flour Graham Crackers
Of course, these are delicious straight from the container, but there are so many ways to use homemade graham crackers.
Use them to make my fresh milled flour s’mores bars, classic s’mores, serve them with peanut butter or another nut butter, dip them in chocolate, crumble them over yogurt or ice cream, or crush them into crumbs for cheesecake and pie crusts.
And if you’re making my Fresh Milled Flour S’mores Bars, homemade fresh milled flour graham crackers would make them even more from-scratch!
FAQ
More Fresh Milled Recipes
Fresh Milled Flour Graham Crackers
Equipment
- Grain mill
- Kitchen scale
- Stand mixer or hand mixer
- Baking sheet
- Rolling Pin
- Parchment paper
Ingredients
- 250 g soft white wheat berries
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup butter, softened (113 grams)
- ¼ cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract optional
- 1 tablespoon milk
Instructions
- Mill the FlourMill 250 grams of soft white wheat berries on a fine setting.Add the freshly milled flour to a small bowl along with the salt, baking soda, and baking powder. Whisk everything together until combined and set aside.
- Cream the Butter and SugarsAdd the softened butter, brown sugar, granulated sugar, honey, and vanilla to a large mixing bowl.Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high speed until the mixture is creamy, fluffy, and slightly lighter in color, for about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the Fresh Milled FlourSlowly add about half the flour mixture to the butter mixture, then the milk, followed by the remaining flour mixture. At this point, the dough should be soft enough to hold together in a cohesive ball when lightly pressed, without sticking to your fingers.Avoid overworking the dough.
- Chill the DoughPlace the dough onto a piece of plastic wrap and shape it into a flat square about ½-inch thick.Wrap tightly and refrigerate for at least 1 hour. You can also refrigerate the dough overnight.If the dough has been refrigerated overnight, let it sit at room temperature for about 20–30 minutes before rolling. You want it cool but pliable enough that it doesn’t crack as you roll it.
- Roll the Graham Cracker DoughPreheat the oven to 300°F.Place a large sheet of parchment paper on your work surface and lightly dust it with flour.Place the chilled dough in the center and lightly flour the top and place another sheet of parchment paper over the dough. Let it sit for about 5 minutes before rolling out.Using a rolling pin, roll the dough between the two sheets of parchment until it is approximately 1/16-⅛-inch thick.The thinner you roll the dough, the crispier your finished graham crackers will be.If the edges begin cracking while you’re rolling, let the dough sit at room temperature for another 5 minutes and then continue rolling.Peel away the top sheet of parchment.
- Cut the Graham CrackersCut the dough into approximately 2×3-inch rectangles, or whatever size you prefer.Don’t separate the individual crackers. Leave them together on the parchment with the cut lines in place.Using a fork, poke several sets of holes into each graham cracker. This gives them that classic graham cracker look while also helping prevent large bubbles from forming as they bake.Carefully slide the entire sheet of parchment paper onto a large baking sheet.
- BakeBake at 300°F for 18–20 minutes, or until the graham crackers are golden brown and crisp around the edges. Baking time can vary depending on your oven, so keep an eye on them toward the end. Mine are perfectly baked at 18 minutes.The graham crackers are ready when they are golden to medium brown and feel dry and crisp around the edges.Allow them to cool on the baking sheet for about 5 minutes.While they’re still slightly warm, carefully break or cut the crackers apart along the lines you made before baking.Transfer the individual graham crackers to a wire cooling rack and allow them to cool completely.They will continue to crisp as they cool.
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Love this recipe for gra crackers. Newbie at fresh grain milling. Thank you. Love to follow you! Did not see where we can follow?
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