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Homemade Nutty Whole-Grain Crackers

Homemade Nutty Whole-Grain Crackers


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Nutty Whole-Grain CrackersHands-on time: 10 min. Total time: 1 hr. 35 min.

Eating healthy should still be delicious.

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These crunchy, nutty crackers are as good with a little peanut butter as they would be with a slice of cheddar or Brie. Three kinds of seeds are ground right into the dough, along with whole-wheat flour and almond meal. If cutting out the crackers with a cookie cutter, don't gather the scraps and reroll the dough to get additional crackers—they’ll end up tough. Instead, just bake the scraps as they are.

Ingredients• 4.75 ounces whole-wheat flour (about 1 cup)• 1/4 cup almond meal• 1/4 cup pumpkinseed kernels• 2 tablespoons flaxseed meal• 2 tablespoons sunflower seed kernels• 1 teaspoon caraway seeds• 1 teaspoon onion powder• 3/4 teaspoon salt• 1/2 teaspoon garlic powder• 2 tablespoons butter, cut into pieces• 2 tablespoons olive oil• 3 tablespoons water• 1 large egg, lightly beaten

Directions

1. Preheat oven to 275°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 8 ingredients (through garlic powder) in a food processor; process until seeds are almost completely ground. Add butter and remaining ingredients; process until dough pulls away from sides of processor bowl.

3. Cut 2 (12-inch) squares of parchment paper. Place 1 square of parchment paper on a large baking sheet; place dough in center. Press dough with fingers to form a square. Place second square of parchment paper on top of dough; roll dough into a 10-inch square, about 1⁄8 inch thick.

4. Remove top piece of parchment paper. Cut dough into 25 (2-inch) squares. Separate squares slightly (do not remove from parchment paper). Freeze 5 minutes.

5. Bake at 275° for 1 hour and 5 minutes or until crisp. Cool completely on wire racks.

Note: Store the crackers in an airtight container at room temperature for up to 1 week.

Serves 25 (serving size: 1 cracker)CALORIES 60; FAT 4g (sat 1g, mono 1.4g, poly 0.7g); PROTEIN 2g; CARB 5g; FIBER 1g; CHOL 10mg; IRON 0mg; SODIUM 83mg; CALC 9mg

Keep Reading:


How to Make Healthy Homemade Crackers (It’s Easy!)

But I finally made them. And they are GOOD. And easy!

The recipe comes from King Arthur Flour and features their new Sprouted Wheat Flour.


Delicious Paleo Cracker Recipes

1. Flaxseed Crackers

Easy and crunchy Flaxseed Crackers, make a satisfying and healthy snack for any time of day. Paleo, vegan, and gluten-free.

2. Salt & Pepper

A classic combination of salt and pepper make these crackers a perfect snack for a salty craving. Just four simple paleo ingredients.

3. Three-Ingredients

Almond flour, egg whites, and salt are the three ingredients needed to make these toasty paleo crackers. A perfect pairing with homemade hummus!

4. Rosemary Sesame

Rosemary and Thyme, one of my favorite herb combinations! These delicious crackers will have you munching all day!

5. Almond Crackers

Although not advertised as Paleo, these 3-ingredient crackers definitely are! Almond flour, ground flaxseed, and salt! Healthy and delicious!

6. Graham Crackers

Yum! Who doesn’t love graham crackers? Now we just need someone to invent the paleo S’mores, so we can use these paleo Graham Crackers!

7. Saltine Crackers

The paleo version of your favorite childhood snack. Saltine crackers are the perfect way to satisfy your salty cravings!

8. “Everything” Almond Crackers

These paleo crackers will be your savior when you’re feeling particularly snack-ish. Imagine an everything bagel mixed with a crispy cracker!

9. Low Carb 3-Ingredient

A buttery, crunchy, and satisfying cracker to please your taste buds and fill your cravings. Easy to make and even easier to enjoy.

10. Paleo Toast Crunch

A crunchy breakfast cereal made out of sweet little paleo crackers. Nutty, rich, and sugary-sweet with the flavors of cinnamon and coconut.

11. Super Seed

You don’t need a dehydrator for these paleo-approved crackers! Just six nutrient-dense ingredients and a simple oven will do the trick!

12. Graham Crackers

Another paleo recipe for the dreamy taste of graham crackers. Can you believe these biscuits are grain, nut, and gluten-free?

13. Toasty Breadsticks

Going paleo makes giving up on some of your favorite appetizers and snacks a little tricky. Don’t mourn the loss too quickly though! These Italian breadsticks are gluten-free and paleo!

14. Multi-Seed

These addicting little crackers are paleo, vegan, gluten-free, grain-free, and super delicious! Packed with tons of healthy ingredients.

15. Homemade Paleo Crackers

These crackers are full of fiber, protein, and omega three making it a healthy snack for you and your kids! Add your favorite paleo spread and enjoy!

16. Paleo Cranberry Salsa and Chips

Here’s a two-for-one recipe that doesn’t just give you the recipe for these seed-packed crackers, but also for a paleo cranberry salsa dip! Yum!

17. Ultimate Seed Crackers

A delectable cracker that is not only delicious but also grain-free, nut-free, gluten-free, vegan, and of course, paleo!

18. Onion Crackers

Seasoned with rosemary, thyme, and sea salt, these onion paleo crackers are so good even your non-paleo friends are sure to love them. A nice, light, and healthy snack.

19. “Cheesy” Paleo Crackers

No one would ever be able to tell that these “cheesy” paleo crackers aren’t cheesy! The perfect combination of ingredients gives the same pleasure as that bad-for-you cheese snack.

20. Vegetable Thins

Were you loco for vegetable thins at one point? Switching to paleo meant giving up that herby snack… But not anymore! These crackers not only satisfy your taste buds, they also use up that extra pulp from your morning green smoothie!

21. Almond Pulp

After whipping up your homemade almond milk, don’t throw away the pulp! It’s the perfect ingredient for crispy little crackers to snack on with that milk!

22. Cassava Flour

A sweeter cracker that takes only moments to make! So quick and so easy! These crunchy crackers have the delicious tastes of coconut sugar and cinnamon sugar spice.

23. Pita Crisps

These “buttery” pita chips are only an illusion, a delicious, nutritious, crunchy illusion. With five simple paleo and vegan ingredients, you can recreate an old-time favorite.

24. Honey Grahams

Homemade marshmallows roasted on the campfire and then smashed between these honey graham crackers on a summers night… A girl can dream, can’t she!?

25. Paleo Pop Tarts

Bite-sized pop tarts stuffed with juicy berries and toasted to a golden crisp. These sweet and crunchy delights are the perfect morning snack.

26. Rosemary Chia

These crunchy snacks are a delicious combination of flavor mixed with the healthy benefits of the superfood ingredients.

27. Simple Crackers

A simple cracker to help you devour that fresh guacamole, homemade hummus, or paleo spread. They have just a pinch of cayenne for extra flavor.

28. Tahini and Whole Grain Mustard

A delicious flavor palette of mustard and tahini mixed with the aromas of coconut flour make these crackers a must-try!

29. Almond Sesame

“The perfect little dippers” is a wonderful way to describe these crispy, flavorful, and healthy bite-sized snacks! Great for scraping the bottom of the hummus bowl!

30. Habanero Pepper

The perfect spicy little treat that is a powerhouse of healthy ingredients. Paleo, raw, vegan, gluten-free, grain-free, dairy-free, these crackers are perfect for almost any diet!

30 Delicious Paleo Cracker Recipes

30 delicious, nutritious, and unique paleo cracker ideas that are sure to satisfy your snack-ish cravings! You can get creative in how you want to customize your crackers to match your favorite flavors by experimenting with herbs and seeds.

These paleo crackers are a perfect start to wake-up your creative side! Try out a different cracker recipe each Sunday, so you have a week of snacks ready to munch on during desperate times.


Herb Parmesan Crackers

Pair these flavorful Herb Parmesan Crackers with a delicious spread, grapes, and a bottle of your favorite wine for a memorable get together with family and friends!

This post contains affiliate links.

There's nothing more relaxing to me than kicking back with a great bottle of wine (or two!) and enjoying a lazy afternoon with friends. It's the perfect way to let go of the cares of the day and just enjoy each others company, especially on a warm summer day. It doesn't get much better!

My friends love to eat, so it wouldn't be a party without delicious food, too. And it's impossible to go wrong with a classic combo like cheese and crackers, which pairs so well with wine.

I've always wanted to learn how to make crackers from scratch, and I finally tried it. After experimenting with different recipes and flavors, I discovered that it couldn't be easier to make homemade crackers.

These Herb Parmesan Crackers are ready in minutes, but don't tell that to your guests . just let them be super impressed that you made your own cheese crackers!

Herb Parmesan Crackers

If you've ever wanted to learn how to make crackers from scratch, this is the recipe for you.

I know homemade crackers might seem a little fiddly, but I promise you that making these crackers couldn't be easier. Plus, they're packed with so much flavor . rich Parmesan cheese, fragrant herbs . yum!

And these tasty cheese crackers are so perfect for parties. Pair them with a delicious spread, a big bunch of grapes, and a bottle of Chardonnay for easy, yet elegant entertaining.

I especially love these Herb Parmesan Crackers with Notable chardonnay, which comes in two distinct flavor profiles: oaky and buttery or fruity and crisp. Notable is the first wine that highlights these profiles right on the front of the label, which makes choosing the perfect wine so simple.

If you've ever stood in the wine aisle totally perplexed (I've been there), this wine is for you! Wines can vary in style, region, and taste, but most labels don't define the delightful flavor you're about to sip. Notable wine elegantly showcases its taste right on the front label to lead you to the wine you want . just follow the flavor notes!

Are you looking for a fun wine tasting idea? Pair these wines up for a Blind Wine Tasting! Check out my Blind Wine Tasting Tips here, and get free printables, like bottle labels, wine tasting score cards, and party invites.

How to Make Homemade Crackers

Once you see how easy it is to make your own crackers, you'll want to enjoy them all the time. Not only are they delicious, but they have none of the junk you'll find in store bought crackers . love that!

To start, you're going to mix together your dry ingredients (flour, sugar, and salt).

I flavored my crackers with Parmesan cheese, dried basil and thyme, and a little garlic powder, and these ingredients get mixed in with the flour, too. If you'd like to customize the flavorings, check out my tips after the recipe.

Then, you'll stir in a little olive oil and water. And that's really all there is to making the cracker dough . it takes 10 minutes max!

After your dough is mixed, you'll roll it out super thin. Aim for about &frac18-inch or less. The thinner your crackers are, the crispier they'll be once they're baked.

Next you'll add the toppings: sesame and poppy seeds, plus a sprinkle of salt. I made half of my crackers with sesame and poppy seeds, and half without. Both were delish!

Make sure to use a coarse or flaky salt for the topping.

The trick to cutting the crackers quickly is using a pizza cutter. It goes so fast! And then your homemade cheese crackers can be baked to golden perfection.

Cook them on parchment paper for easy clean up.

Honestly, the hardest thing about these yummy Herb Parmesan Crackers is trying not to eat the whole batch. They're that good! So make a batch, invite your friends over, and serve them with your favorite Notable Chardonnay!

Tips for Customizing Your Homemade Cheese Crackers

I love the combination of Parmesan and herbs in this recipe for homemade crackers.

My Herb Parmesan Crackers recipe is just a fun starting point though, so feel free to customize the flavors to your taste. Here are some easy ideas:


Have you heard about nutritional yeast?

It's a mystery to some but a staple for many -- particularly for those who are vegans or are allergic to dairy.

It gives a really nice cheesy-nutty flavor to dishes, sans the milk.

We've used it in our home for years, since my son was born with a life-threatening milk allergy. Until we found nutritional yeast, our son had never had cheese sauce, grilled cheese, pizza with cheese --- anything like that.

Imagine how thrilled he was to have his first Dairy-Free Grilled Cheese and "Cheeze" Sauce that he could dip things into.

He was the happiest dairy-free camper that you can imagine.

And nutritional yeast doesn't feed candida, so if that is a concern (which it is for us), you should be fine eating it. However, there are some people with who seem to react to it due to the fact that their systems are so sensitized to yeast from the proliferation of yeast in their system.

Besides these Homemade Keto Cheez Its, we have several favorite recipes using nutritional yeast:


Taste Test: Healthier Crackers

For this taste test, we chose the plain or original flavor crackers. Each was tasted alone, without any toppings or condiments. The crackers were rated on calories, fat, fiber and sodium, along with ingredients (including preservatives and additives), flavor, texture and cost. Each brand was rated on a 5-point scale, with 5 being highest.

Nutrition Info (per serving: 15 crackers): 120 calories 3.5 grams total fat 160 milligrams sodium 3 grams fiber

The Healthy Eats Take: With plenty of crackers per serving (15!) and a respectable amount of fiber, these delicious crackers won't leave you hungry. The snacks have a hearty crunch and a well-rounded list of whole-grain ingredients, including millet, oats, hard red wheat, brown rice, barley, buckwheat and sesame seeds.

Nutrition Info (per serving: 17 crackers): 130 calories 2.5 grams total fat 80 milligrams sodium 1 gram fiber

The Healthy Eats Take: These thin and airy crackers, which are wheat-free and gluten-free, have a nice crunch and slight nutty flavor that isn't overwhelming. They have a far lower amount of sodium than any cracker in the bunch, not to mention a fairly short list of ingredients. That said, they also have the least amount of fiber, with only 1 gram per serving.

Nutrition Info (per serving: 6 crackers): 120 calories 3.5 grams total fat 160 milligrams sodium 3 grams fiber

The Healthy Eats Take: These classic whole-grain crackers have made an appearance in just about everyone's kitchen. Of all the crackers in the lineup, these have the lowest number of calories per serving. They also have a surprisingly short ingredient list, with just three components: whole-grain soft white wheat, soybean oil and sea salt. Although they taste pretty salty, they're in line with the amount of sodium in an average cracker. The price point, too, is right in the middle.

Nutrition Info (per serving: 14 crackers): 120 calories 3 grams total fat 180 milligrams sodium 2 grams fiber

The Healthy Eats Take: These thin crackers are made with lentil flour and have less fiber per serving than some of the other brands. They're certified gluten-free and also have the non-GMO verified seal. With 5 grams of protein per serving, they have more than other crackers in the group, but some of that protein comes from added whey as opposed to a natural source. These lentil crackers are also the most expensive in the round-up.

Nutrition Info (per serving: 14 crackers):150 calories 6 grams total fat 200 milligrams sodium 3 grams fiber

The Healthy Eats Take: Lighter on the palate, these crackers have a milder flavor more reminiscent of traditional crackers. While the crackers are a decent source of fiber, much of that fiber comes not from whole grains but the additive inulin. Although these were the least expensive of the bunch per ounce, they did have the highest number of calories.

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. She is the author of The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day.


Ready to make these Easy 5-Seed Crackers? Let’s do it!

1 - Preheat the oven to 350 degrees F.

2 - Mix the dough. In a large bowl, combine flour, oats, seeds, rosemary and salt. Then add honey and water and stir until it forms a damp ball. The dough should come together into a ball - add more water one tablespoon at a time if it’s too dry.

3 - Spread the dough. Carefully spread the dough out on a half size lined baking sheet . The dough should be thin without holes. It can be tricky to spread the dough out, I like to use a rubber scraper, and a dash of patience.

4 - Bake for 10 minutes, then remove from oven, reduce heat to 300 degrees F and score/cut the crackers into your desired shape/size. Return to oven and bake for another 55-65 minutes.

5 - Cool and enjoy! Remove from the oven once the crackers are brown and crispy, let cook and break into crackers. Enjoy!


Thin wheat crackers

I’m ready to start a home-baked cracker revolution to match the bread revolution of the last 15 years. I’ve spent nearly two decades trying to convince folks to bake their own bread and, most recently, asked the nearly impossible: make 100% whole grain breads at home. It’s been a noble, uphill battle.

But I’ve encountered far less resistance in urging people to make their own whole grain crackers -- toasty, nutty, crisp, crackly crackers.

Why the receptivity? It’s probably because crackers are far easier and faster to make than breads. But I also think a deeper reason is that they are so versatile, so easily substituted for chips and other snacks. Whole grain crackers, at least the ones I’ve been teaching adults and kids to make (kids love making crackers, by the way -- a great family activity), are the perfect, guilt-free treat.

They get their satisfying, toasty, nut-like flavor from the deep roasting of the grains’ proteins and oils during the baking process. Crackers, properly made, have a long, loyal finish, with lingering, earthy flavors.

What I call four-seed snapper crackers are my all-time favorite cracker, made with pumpkin seeds, sunflower seeds, flax seeds, sesame seeds and whole wheat flour. The sunflower, pumpkin and flax seeds are finely ground, but the sesame seeds are left whole. Just a touch of honey or agave syrup adds the slightest sweetness.

A thin wheat cracker is made with 100% whole wheat flour -- not to be confused with enriched wheat flour, which is a tricky way of saying white flour.

Both are excellent for entertaining because, in addition to being easy to make, they’re impressive: homemade crackers to go with your cheese plate or other appetizers.

Crackers can be naturally leavened with yeast, like Armenian lavash, chemically leavened with baking powder or baking soda like many commercial cracker products, or totally unleavened, like matzo or Triscuits. They are usually crisp and flaky but don’t have to be. They can be buttery, or lean and mean, like saltines and other variations of “water crackers.” Whole grain crackers, regardless of the leavening method, have another major factor going for them: fiber, lots and lots of fiber.

The fiber in flour comes from the bran, the thin pericarp membrane surrounding the bulky endosperm of all grain, whether wheat, rye, oats, barley or even nongrain seeds such as sunflower, sesame and pumpkin. The fiber adds more substance and chew to crackers, but more important, it fills us up, decreases food cravings and has many other documented health benefits. It’s good stuff. Of course, in white flour there is no bran -- that’s why it’s white -- and that’s why it doesn’t do any of the good things that whole grain flour does.

Some quick tips when making crackers:

I have been teaching how to make the four-seed snapper crackers in baking classes all over the country and in kids cracker workshops. They have less oil than the thin wheat crackers that I also love to bake yet are extremely (and, yes, simultaneously) tender and crisp because the seeds contribute their own natural oils.

Both of these crackers are easy to make at home, even for those who have never baked a loaf of bread in their life. The thin wheat cracker is my own knockoff of the iconic Kraft Nabisco Wheat Thin -- only better (I’m being boastful -- I love those classic Wheat Thins and all their new flavors but love making my own even more). The four-seed snapper cracker is unlike any cracker you can buy anywhere, totally original, which is to say that the big cracker companies have not yet written the final word on how to do a cracker -- there are, I am confident, new frontiers yet to explore.


Cinnamon-Toast Graham Crackers

Vegan (dairy-free, no eggs), no nuts

Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. I created them when my older daughters were toddlers. They wanted snack time all the time, so I was determined to make as much as possible from scratch. Store-bought graham crackers, a seemingly healthy choice, had a lot of corn syrup and not very much whole-grain graham flour. When I turned to my trusty cookbooks, most versions had loads of butter and very little whole wheat. Even though these are a hundred percent whole grain, they still taste like a treat.

  • 1 cup (149 g) Whole Wheat Graham Flour
  • 3/4 cup (101 g) Whole Wheat Pastry Flour
  • 1/4 cup (30 g) ground Flaxseeds
  • 3/4 tsp plus 1/4 tsp ground Cinnamon
  • 1/2 tsp Salt, plus a pinch
  • 1/2 tsp Baking Soda
  • 1/4 cup (54 g) packed Light Brown Sugar
  • 1/4 cup (56 g) Canola Oil
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Granulated Sugar

Whisk both flours, the ground flax, 3/4 teaspoon cinnamon, 1/2 teaspoon salt, and the baking soda in a medium bowl. Whisk the brown sugar, oil, vinegar, and 3 tablespoons water in a large bowl until smooth. Add the dry ingredients and gently stir just until all traces of flour disappear. The dry ingredients should be evenly moistened if they’re not, stir in another tablespoon of water. Cover the bowl with plastic wrap and let stand for 15 minutes.

Meanwhile, position a rack in the center of the oven and preheat to 350°F. Line a large cookie sheet with parchment paper.

Transfer the sheet of parchment paper to a work surface, place the dough on it, and pat into a 7 x 5-inch rectangle. Place a large sheet of plastic wrap over the dough, then roll the dough into a very thin 14 x 12-inch rectangle. As you roll, you’ll need to occasionally lift off and replace the plastic wrap.

Mix the granulated sugar, the remaining 1/4 teaspoon cinnamon, and the pinch of salt in a small bowl. Sprinkle evenly over the dough, brushing it with your hand so it completely coats the surface. Use a pizza wheel or sharp knife to trim the edges evenly leave the scraps on the parchment. Cut the rectangle into 1 x 2-inch rectangles, leaving them on the parchment. You’re cutting the lines where you’ll break the crackers later. If you’d like, you can poke the crackers with a fork to make graham cracker dots. Slide the dough on the parchment onto the cookie sheet.

Bake the grahams until the edges are dark golden brown and the center is dry and set, 17-20 minutes. Cool completely on the sheet on a wire rack, then break into crackers along the cut lines.

The crackers will keep at room temperature for up to 2 weeks or in the freezer for up to 2 months.


Homemade Graham Crackers

Brooke Dowdy gets a book that inspires her to dig deeper into the world of flours.
Text And Photo By Brooke Dowdy

For Christmas last year, my mom bought me Good to the Grain , my new favorite baking book written by pastry chef Kim Boyce, that guides you through experimenting with different whole grain flours. Before discovering this book, the flours in my pantry ranged from all-purpose white to whole wheat with some ground flaxseed meal that I rarely used for anything other than smoothies. Now my pantry is stocked with everything from oat to graham to teff flour (a flour that I had never even heard of before!). The book is divided into chapters highlighting each flour with a descriptive introduction by Boyce explaining the flavors, textures, and baking properties of each. Recipes using each flour are included in their respective chapters. Every recipe is flavorful and nutty, including these homemade graham crackers.

The term “cracker” is a little misleading when describing these grahams. Similar to a cookie or biscuit (for those across the pond), these grahams have the snap of a cracker. In these homemade graham crackers, Boyce uses teff flour to achieve a crisp cracker with a rich mahogany color. Honey and brown sugar add sweetness while the molasses lends a slightly bitter edge. These cookies are a fantastic snack or a dessert for those that don’t like their desserts too sweet. The grahams that were not eaten after a few days at my house were blended into a graham cracker crust that was perfect for key lime pie, but I can’t promise these will last that long.

Bucatini Cacio e Pepe

  • Dry Mix:
  • 1 cup graham flour
  • ½ cup (75 grams) teff flour
  • ¾ cup (105 grams) all-purpose flour
  • ½ cup (112 grams) dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • Wet Mix:
  • 3 ounces (3/4 stick) unsalted butter, melted and cooled slightly
  • ¼ cup (3 ounces) honey
  • 1 tablespoon unsulphered (not blackstrap) molasses
  • ⅓ cup (80 mL) whole milk
  • Finish:
  • ¼ cup (56 grams) sugar
  • ½ teaspoon cinnamon
  1. Sift the dry ingredients into a large bowl, pouring back any bits of flour or other ingredients that may remain in the sifter.
  2. In a medium bowl, whisk together the melted butter, honey, molasses, and milk.
  3. Pour the wet ingredients over the dry ingredients and stir into a moist cookie dough. Press the dough into a disk, wrap in plastic, and chill for a minimum of 1 hour or up to 3 days.
  4. Preheat the oven to 350°F (180°C). Rub two baking sheets lightly with butter.
  5. Dust a work surface with flour. Remove the dough from the refrigerator and divide it in half, working with on half while keeping the other half chilled. Use your hands to flatten the first half until it is ½ inch thick.
  6. Dust the counter and both sides of the dough with flour. With a rolling pin, roll out the dough until it is ⅛-inch thick. Move the dough around frequently to make sure it isn't sticking. If it is, slide a pastry scraper under the dough and dust the counter or the dough with flour.
  7. Use a sharp floured knife to cut the dough into 5-by-2.5-inch rectangles and transfer the shapes onto the baking sheets. "Score" these rectangles into traditional quarters using a knife without separating them (this keeps the lines showing after baking). Using a fork or a skewer, press holes into the surface of the cookies.
  8. Stir the cinnamon and sugar together and sprinkle each cookie with a few pinches of the mixture.
  9. Bake for 15 to 17 minutes, rotating the pans halfway through. The grahams are ready when the edge is a darker shade of brown than the rest of the cookie. Remove from the oven and allow to cool on a rack so the grahams become crisp. If the cookies are not quite thick enough, next time they need to either be rolled out thinner or baked longer.
  10. Repeat with the remaining half of the dough.
  11. These cookies are best eaten once cooled. They will keep in an airtight container for up to 3 days.

Brooke Dowdy is the creator and photographer behind the food blog, Plum Pie. Join her culinary adventures in the kitchen and discover fresh, seasonal recipes. Brooke lives in Charlottesville, Virginia with her husband Andrew and dog Henry.


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