Homemade Einkorn Spelt Graham Crackers

Playing around with all those formulas from the scores of graham cracker recipes online, including our classic recipe right here on Foodal, this is the final result – my own personal take on the thin, crunchy cookie.

Kissed by both molasses and honey, with a mix of ancient grain flours of einkorn and spelt, these homemade graham crackers are something special.

These are a delicious homemade version of your typical store-bought variety. I mean it! They’re I-ate-a-batch-in-two-days good!

Lightly sweet, perfectly crisp, and with just a hint of a smoky, deeply caramelized flavor from the molasses, they are a standout treat among your usual lineup of cookies.

Shock and surprise your family and friends the next time you get together – they’ll never expect this cookie to show up at the party. And they’ll be even more amazed by how much they will enjoy it.

Oh, and here’s another fun shocker: you mix the dough entirely in the food processor!

The whole thing is not a long process – it takes about 40 minutes to prep and bake – and that means you get to eat and enjoy your dessert faster.

So the next time you’re trying to count sheep at night, stressed over what to bake for an upcoming casual hangout, you can rest easy.

Because I have the cookie recipe you need!

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Cooking by the Numbers…

Step 1 – Measure and Prep

Measure out what you need for the einkorn flour, spelt flour, granulated sugar, baking soda, baking powder, salt, cinnamon, honey, molasses, whole milk, and vanilla extract.

Measure and cube the unsalted butter.

Make sure you have extra einkorn flour for dusting, about 1/2 cup or so more. Also have more whole milk on hand, in case your mix is too dry and you need to add more liquid.

Line two baking sheets with a sheet of parchment paper or a silicone mat.

Set out your food processor, fitting it with the S-blade attachment.

Clear some space in your refrigerator, enough to place your two baking sheets.

Step 2 – Mix the Butter with the Dry Ingredients

First, briefly pulse to combine the dry ingredients in the food processor. This includes the einkorn flour, spelt flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.

Then, add the cubed butter. Pulse until the butter is completely distributed throughout the dry ingredients – the consistency will resemble dry, coarse crumbs. This will take about one minute.

Step 3 – Mix in the Wet Ingredients

Pour the honey, molasses, 1/8 cup milk, and vanilla extract into the food processor.

Process until everything is completely combined and a very thick cookie dough forms. This will take about one or two minutes.

Be a little patient! It may look dry at first, but it should form into a dough after this short amount of time.

If it is still too dry and won’t come together, add a little more milk one teaspoon at a time as you pulse the mixture. If it is too moist, add more einkorn flour one teaspoon at a time as you pulse.

Step 4 – Roll Out

Lightly dust a work surface with einkorn flour, saving extra in a bowl not too far away, in case you need to re-dust. Lightly flour your rolling pin.

Remove the dough from the food processor and place it on the prepared work surface. Roll it out into a large circle that is between 1/16 and 1/8 inch thick.

Dust your rolling pin, the dough, or the work surface with more flour as necessary to prevent sticking.

The thinner the dough will be, the crispier the final results. A thicker roll will result in a slightly chewier end result.

Step 5 – Cut

For this step, you can choose to use a sharp chef’s knife to cut rectangular shapes, or use a cookie cutter to create neat and consistent shapes.

Whatever you decide to choose, ensure your portions will be approximately 3 inches wide.

For the photos in these articles, we used a 3-inch scalloped flower cookie cutter – how adorable!

You will need to lightly dust your knife or the cutter to prevent the dough from sticking, and this will need to be repeated for roughly every other cut.

You can re-roll the scraps one additional time to yield a few more cookies.

Step 6 – Transfer to Baking Sheets and Chill

Once cut into individual shapes, carefully transfer each portion to the prepared baking sheets.

The best strategy here is to use a thin spatula such as an offset spatula. Using your hands may warp or tear the delicate portions too drastically as you transfer from the work surface to the baking sheet.

Position 12 cookies per sheet pan, leaving a little space in between each one. They won’t spread too much, but there should still be some space to promote even baking.

Prick the center of each portion with the tines of a dinner fork two or three times. Make it look pretty by pricking in a neat row. This docking process helps the cookies bake evenly.

Transfer the baking sheets to the refrigerator – allow the dough to chill and stiffen for about 20 minutes before baking. A cold, stiff graham cracker dough will not spread during baking, and will keep its shape.

During the chilling time, preheat your oven to 375°F.

Step 7 – Bake

Remove the sheets from the refrigerator and place in the oven.

Bake the graham crackers for only eight to ten minutes. The cookies will puff slightly, and should not be too browned around the edges.

Don’t over-bake them! They will still feel soft to the touch, but they will continue to significantly crisp as they cool.

Step 8 – Cool and Serve

Remove the sheets from the oven. Allow the cookies to cool on the sheets for 5 minutes before transferring to cooling racks to cool completely.

Serve and enjoy!

Suggested Serving Ideas

These homemade graham crackers are so very versatile! And, with that said, you’ll be doing them a serious disservice if you only eat them on their own. Let’s go over some ideas for using them to their full potential now.

Use them as the ideal dipper for a range of warm drinks. Serve them with hot teas, hot chocolates, and spiked coffee beverages.

I particularly love them with an Italian affogato – dipping pieces of the crackers in slowly melting vanilla ice cream is a dream!