Gooey s'mores held beside a roaring campfire, made with Einkorn Graham Crackers

Einkorn Graham Cracker dough on a baking sheet

Einkorn Graham Crackers sprinkled with cinnamon sugar

A stack of Einkorn Graham Crackers on a plate
Our Einkorn Graham Crackers are delicious on their own, but they also make a perfect..., slightly sweet base for homemade s'mores. Stack them high with your favorite chocolate, toast up some marshmallows, and enjoy a delicious fire-side treat right at home!

Einkorn Graham Crackers

Yield: 14-16 Graham Crackers

Ingredients

For the Graham Crackers:

  • 6 tablespoons (85g) room temperature unsalted butter
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50g) light brown sugar
  • 1 large egg
  • 2 tablespoons honey
  • 1 tablespoon milk
  • 1 teaspoon pure vanilla extract
  • 2½ cups (300 g) Jovial All-Purpose Einkorn Flour, plus more to roll dough
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoons kosher salt

For the topping:

  • 2 tablespoons turbinado sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until smooth, about 1 minute. Add the egg, honey, milk, and vanilla and mix until combined.
  2. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until the dough gathers together into a ball.
  3.  Lay dough on a large piece of plastic wrap. Shape into a rough rectangle shape, wrap well, and refrigerate each for at least 1 hour and up to overnight.
  4. Preheat the oven to 350° F. Let dough sit out at room temperature for 10 minutes (to make it easier to roll out).
  5. Set dough on a sheet of parchment paper and dust lightly with flour. You can place a few drops of water underneath the parchment paper to help it stay in place. Roll dough into a 16x10 rectangle (about ⅛-inch thick), then trim up the edges so they’re straight. Without separating, cut the dough into 3x5” rectangles, then score each rectangle in half with a bench scraper or spatula (so that you have two squares per graham cracker).
  6. Using the blunt end of a wooden skewer, pierce holes into each graham cracker in even rows. Sprinkle them with cinnamon sugar topping, then carefully slide the parchment onto a baking sheet.
  7. Bake for 9-12 minutes—or until golden brown on top and dry to the touch, turning your tray halfway through.
  8. Allow to cool for 15 minutes before separating the rectangles and transferring them to a cooling rack. Store covered at room temperature for up to 4 days.