Homemade Sugar-Dusted Graham Crackers

To beat the boredom of an uneventful Friday evening, I whipped up a batch of these graham crackers. Inspired by the Whole Foods iPhone app, I decided to use egg whites instead of whole eggs.

A word of caution: make sure that your butter is very, very cold; if it’s too slick you’ll risk slicing your fingers when cutting it into small chunks. Expect to get a little messy, as the dough gets crumbly.

The grahams pair well with ice cream, marshmallow fluff, hot cocoa, cold milk, pumpkin butter, marscarpone cheese, or apple butter.

1 ¼ C Whole Wheat Flour
1 ½ tsp Ground Cinnamon
½ tsp Baking Soda
½ tsp Salt
2 T Ice Cold Butter, cut into small pieces
2 Egg Whites, divided
6 T Dark Brown Sugar
2 T Honey
1 T Vanilla Extract
3 T Raw or Turbinado Sugar


  1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together flour, cinnamon, baking soda and salt.
  3. Add butter and work into flour with your fingertips until completely incorporated into mixture—it should resemble a fine meal with no visible chunks of butter.
  4. In a small bowl, whisk together 1 egg white, brown sugar, honey and vanilla. The mixture will resemble syrup. Add to flour mixture and stir with a flexible rubber spatula until sticky dough forms.
  5. On a very well floured surface, roll out 1/3 of the dough into a thin sheet.  Continually flour rolling pin and surface to prevent sticking. Cut into rectangles.  Using a spatula, gently transfer the cut dough to one of the prepared baking sheets, about 1 inch apart.
  6. Repeat with remaining dough. The dough might be very crumbly at this point; place any scraps into the bowl and knead back into the larger ball of dough.
  7. Brush with remaining egg whites and sprinkle with raw sugar.
  8. Bake until golden brown and fragrant, about 12 to 14 minutes.
  9. Let cool on the cookie sheet and transfer to a plate or resealable container. Enjoy!

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