Cookies Eggless

Easy Graham crackers

“Great stories happen to those who can tell them well. “- Ira Glass.

I love a good story! The story behind the Graham cracker is fascinating – and ODD. In the early 1800s , Reverend Sylvester Graham came up with these cookies made with a coarse high fibre wheat flour as part of a diet meant to curb your sexual desires ! The flour came to be know as Graham flour and over time these cookies became popular.

Today , they are made with regular wheat flour , with or without all purpose flour , and sweetened with honey or molasses. The recipe I followed is from Moette Bakery and is really a fantastic one. Its very simple , and pretty versatile.

You can make these cookies in the traditional rectangles and poke holes with a fork before baking . Crush them up and use them in a pie crust or cheesecake base that asks for graham crackers . Or bake the dough as a pie crust itself.

Slightly sweet , with a hint of cinnamon and ….So crisp that they snap with a crack !

Don’t be fooled by the simplicity of these cookies ! They are crisp, light and buttery . You can probably make these in less time than it would take to make a trip to the store to pick some up. Although they’ll probably disappear from your cookie jar in even lesser time!

Print Recipe
Easy Graham crackers Yum
Graham crackers - easier and tastier than store bought ones!
Prep Time 10 minutes
Cook Time 16 minutes
Passive Time 30 minutes
40 cookies
Prep Time 10 minutes
Cook Time 16 minutes
Passive Time 30 minutes
40 cookies
  1. Sift together the flours , salt , cinnamon in a bowl. Set aside.
  2. Beat together the butter , sugar and honey until light and fluffy .
  3. Add roughly 1/3 rd of the flour mixture , beat until just incorporated and then add another 1/3rd and the last 1/3 rd in the way. Beat after each addition until just incorporated.
  4. Wrap in plastic wrap and refrigerate for atleast 30 minutes .
  5. Meanwhile preheat your oven to 180 C/ 350 F. Line a cookie sheet with parchment paper.
  6. After the chilling time , roll out the dough to about a 1/4 inch thick.
  7. Using cookie cutter (mine was around 1.5 inches in diameter) , cut out shapes. You can also use a knife and cut the dough into squares or rectangles .
  8. Reroll the dough scraps and cut out until all the cookie dough is used up.
  9. Place the cut out cookie dough on the lined cookie sheet , about 1 inch apart.
  10. Bake for 14-16 minutes .
  11. Transfer to a wire rack and cool completely.
Recipe Notes


  • These can be stored in an airtight container for upto 2 weeks.
  • For ease in rolling , roll between two sheets of parchment.
  • The dough can be refrigerated for upto 2 days .
  • The cookies don't spread much.
  • Recipe can be doubled.
  • To make a graham cracker pie crust , roll out the dough to about 9 inches diameter circle and line a 7 inch tart pan. Or double the recipe for a 9 inch pie crust. Bake as for cookies.


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