Homemade Multigrain Graham Crackers

Homemade Multigrain Graham Crackers

Recipe by Cat Morrow
Course: Breakfast, Snack, Dessert
Cooking time



From a recipe by Cat Morrow of legacyacresme.blogspot.com
A cracker or a cookie – both work!
Cat Morrow states that she prefers using a mixture of whole, local, fresh grains – the ones that she suggest go well with molasses and honey to create a cracker with a classic New England flavor.
Dough must chill for at least an hour before baking (preferably overnight).



  • In a large bowl combine all of your dry ingredients with the butter – use two forks or a pastry cutter or your hands. Or use a stand mixer – turn it on and off blending the pea sized butter looks blended in.
  • Add the egg and molasses and mix to combine.
  • Add the water, milk or other liquid, only as needed, till the dough starts to ball up.
  • Once the mixture is combined divide into two – form into logs or rectangle/ square. Wrap both in plastic. Allow to chill in fridge for at least one hour, or overnight (preferred).
  • Preheat oven to 350ºF when ready to bake.
  • Slightly flour a work surface or use a silicone mat. Roll out one piece of dough at a time into a 1/8″ thickness. Use a sharp knife, or pizza cutter, to trim edge to form a large rectangle.
  • Lay out dough onto a baking tray. Make a cracker grid, about 4″ square for each cracker, by gently pressing the backside of a butter knife into the dough to create indentation lines. prick each square with a fork. Sprinkle with cinnamon and sugar mix if desired.
  • Repeat with the second dough or freeze up to 2 months.
  • Bake 18-20 minutes for a cracker texture. Allow to cool fully before breaking apart on the indentation lines. Use a fork to separate any still stuck together.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead