Time needed: 20 minutes.

This amount is good for about 12 homemade graham crackers. My goal is to make a crust for my cheesecake and then bake it before the crackers disappear.

1. Blend all the dry ingredients

   First, start preheating your oven at 360°F/ 180°C.
   Meanwhile, in a large bowl, blend together all the dry ingredients. That is 1 cup of graham flour, 1/2 cup of “all-purpose” flour, 1/3 cup of brown sugar, 1/4 tsp of baking soda, 1/4 tsp of baking powder, 1/4 tsp of salt, and 1/2 tsp of ground cinnamon.

2. Gradually add the other ingredients

   Add 7 tbsps (100g) of softened unsalted butter, cut into small pieces, 2 tbsps milk, 1/2 tsp vanilla extract, and 1 tbsp honey. Stir in the mixer until the dough starts to form. Then transfer the mixture onto a lightly floured surface.

3. Work out a smooth dough

   Knead the dough until smooth and well combined. Set aside on a plate, cover with plastic wrap, and let rest in a fridge for a while. You can even prepare it in advance and let it rest in the fridge overnight.

4. Make the crackers

   Let the dough soften a bit if too cold, and roll it out thin enough to just about cover a 9×11″ baking sheet. You can then use a cookie cutter to cut out your crackers or simply, like me, cut the rolled-out dough into 12 same pieces with a knife. Just for the heck of it, I make a faint line through the middle and poke some holes with a fork to mimic the manufactured graham crackers.

5. Bake the crackers

   Put the cookie sheet in the middle of the preheated oven, and bake for around 10 minutes. (Follow your personal oven experience. If you don’t have one yet, you just need to try and see. And don’t be discouraged if they don’t come out perfect the first time). The crackers need to come out just slightly golden. Be careful not to scorch them. When they get brown, it is almost too late. And by the time you pull them out of the oven and cool them down, they will start turning too dark around the edges and taste bitter. But don’t pull them out still too light and under-baked either.

6. Cool down

   Don’t be surprised when they are soft at first. It is mostly the melted sugar and honey that are soft when hot. The crackers will get crisp and crunchy as they cool down. I let them cool down on the cookie sheet until they can be handled. Then I transfer them to the cooling grid or straight to the plate and let them cool down completely. Store them in an airtight container. I didn’t yet figure out how long they keep because usually, I don’t even have time to make the cheesecake before they disappear.