Sourdough Graham Cracker Recipe
Elevate your campfire game with homemade sourdough discard graham crackers! My Honey Maid copycat recipe features graham flour and molasses for an irresistible twist on a classic treat.
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Ingredients
- 85 grams unsalted butter room temperature
- 110 grams honey
- 110 grams brown sugar
- 45 grams molasses
- 120 grams sourdough discard
- 1 teaspoon vanilla
- 180 grams graham flour substitute whole wheat flour if desired
- 90 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- brown rice flour for rolling the dough
Optional topping
- 30 grams butter
- cinnamon sugar for sprinkling on top
Instructions
- Cream butter, brown sugar, honey, and molasses in stand mixer. Add sourdough discard and vanilla extract; mix.
- Combine graham flour, all-purpose flour, baking soda, salt, and cinnamon in separate bowl; mix into wet ingredients.
- Wrap dough in plastic wrap; refrigerate overnight.
- On Day 2, divide dough. Using brown rice flour to prevent sticking, roll out half into rectangle on parchment paper.
- Trim edges, cut into rectangles, and poke holes. Optionally, freeze for 1 hour and separate each graham cracker for more even baking.
- Brush tops with melted butter, sprinkle cinnamon sugar, and bake at 350F for 12-14 minutes.
Notes
- You can store your homemade sourdough graham crackers in an airtight container or ziptop bag on your counter for up to 5-7 days. Good luck letting it last that long, though!
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Nutrition
Serving: 1cracker | Calories: 176kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 123mg | Potassium: 62mg | Fiber: 2g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 1mg
