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Graham Crackers and S’mores



  • Graham Crackers
  • 1 1/2 c. unbleached all-purpose flour
  • 1/3 c. whole wheat (or graham) flour
  • 1/2 tsp. sea salt
  • heaping 1/4 tsp. cinnamon
  • 2/3 c. unsalted butter, room temperature
  • 1/2 c. brown sugar, firmly packed
  • 2 tbsp. honey
  • S’mores
  • graham crackers
  • Green & Black’s dark chocolate
  • marshmallows


  1. Make graham crackers. In a medium bowl, add the flours, salt, and cinnamon and whisk together.
  2. Using a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and honey on medium-high speed until fluffy, about 5 minutes.
  3. Slowly add the dry ingredients into the wet, and mix until evenly combined.
  4. Split the dough and half. Using plastic wrap, wrap and flatten the dough and allow to rest in the fridge for at least 30 minutes.
  5. Remove dough from fridge. Preheat oven to 350 degrees.
  6. Between two sheets of wax paper, roll out the dough until about 1/4″ thick. Cut to desired size using a scalloped roller or scalloped cookie cutter.
  7. Place on a baking sheet lined with parchment paper or a Silpat. Using a toothpick, poke holes in the dough. Place baking sheet in freezer for about 5 minutes.
  8. Bake for 10 to 12 minutes or until golden. Remove immediately from baking sheet and place on a cooling rack. Repeat with remaining dough.
  9. Store in an airtight container for up to two weeks.
  10. Make s’mores. Set out 4 graham crackers with two chunks of dark chocolate.
  11. Roast two marshmallows over an open flame. (We use the gas stove in the winter.)
  12. Squeeze marshmallows off stick in between the graham crackers and chocolate. Enjoy.


  • Serving Size: about 40 graham crackers, depending on size
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