Homemade Sourdough Graham Crackers
Hearty and delicious crackers, perfect for s'mores and snacking! Way better than store bought graham crackers!
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Ingredients
- 1 ½ cups whole wheat flour can be a mix of spelt, or whole wheat & all purpose
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- ¼ cups brown sugar or coconut sugar
- ¼ cups sourdough starter discard flat; inactive
- 1-2 tablespoons milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, and set aside
- In a separate bowl, mix the cold butter & brown sugar, and with a dough whisk mix very well. Can also use an electric mixer or stand mixer for this.
- Mix in dry ingredients to the butter and sugar mixture, until it's crumbly.
- Add in sourdough discard, honey, and vanilla, and mix until soft dough forms.
- Wrap dough in plastic wrap, and chill in the refrigerator for 30 mins- 1 hour.
- Preheat oven: to 350°F (175°C). Line a baking sheet with parchment paper.
- Bring dough out and divide in half.
- On a lightly floured piece of parchment paper, roll out the dough to about 1/8-inch thickness.
- Cut into rectangles or your preferred cracker shapes using a knife or cookie cutter. Transfer to the baking sheet.
- Use a fork to prick each cracker a few times to prevent puffing.
- Bake for 10-15 minutes, until golden brown and crispy. Keep an eye on the edges to avoid burning.
- Cool on a wire rack. Once completely cooled, store in an airtight container.
Notes
- If using fresh milled flour, you may need to increase you milk by 1-2 tbsp, if your dough is too dry. Fresh milled flour will soak up more of the liquid causing a dryer dough.
Servings: 20 Crackers