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Holiday Recipes: Graham Crackers

From Chef Susana Querejazu of Lutie's

Joining partner and Executive Chef Bradley Nicholson at Lutie’s Restaurant, which opened in the heart of the Commodore Perry Estate in spring 2020, Executive Pastry Chef Susana Querejazu has more than a decade of professional pastry experience, working at several beloved eateries, like Enoteco Vespaio, Uchi, Uchiko and Odd Duck. Her gorgeous desserts are one of the huge highlights of dining at the beautiful hotspot. Here, she shares her graham cracker recipe — perfect for making s’mores with the kiddos.

Graham Crackers

“Baking graham crackers fills the house with the smell of toasted honey and butter. I like to use red fife whole wheat from Barton Springs Mill when they have it because it has notes of baking spice in the wheat to add extra seasonality to your day,” says Querejazu. Photo courtesy of Commodore Perry Estate.

• 850 grams whole wheat
• 510 grams brown sugar
• 3 tablespoons soda
• 3/4 teaspoon salt
• 300 grams butter
• 3 tablespoons whole milk
• 255 grams honey
• 6 tablespoons vanilla

Cream butter and sugar. Add in honey, salt, vanilla, and soda. Mix in dry, then wet.

Wrap and chill for 15 minutes. Roll out to 4 sheets, each at 1/8th inch thick.

Bake at 350 degrees for 10 minutes. Then, use a wheel cutter to portion into 3-inch squares. Continue to bake until cookies are dark and well cooked.

Yields 60 cookies