Graham Crackers

I added cinnamon and ginger, and replaced the shortening with butter. It makes a good cookie that isn’t too sweet.

Great recipe! I doubled the milk as suggested in other comments. Will be making these again.

Good crispy texture, a bit too sweet, so next time, I’ll cut back the sugar. Followed other bakers’ cues and uses all whole wheat flour, and then 1/2 cup wheat germ.

I couldn’t stop eating the dough! I had to double the milk, but I loved it! I made it for a cheesecake crust, and it turned out great! The finished product was a little bit more moist and cake-like, but it worked out great for a crust! Everyone who tried the crumbs loved them!

I made graham cracker crumbs for a key lime pie. This worked GREAT! Thanks!

I’m not sure what I did wrong, but after following the recipe exactly I ended up with a bowl of what looked like crumbs. Nothing to roll out. The flavor just wasn’t there – but admittedly my whole wheat flour may be a bit old.

I enjoyed these more than the store bought versions, will definitely make again. In my experience, this recipe benefits from the use of a mixer. I used my kitchenaid to get the dough to a workable consistency without having to use extra milk. Rolling the dough out thin enough was a bit of an issue though. After a few goes at it, I decided to layer the semi flattened dough between parchment lined baking pans, and then stepped on the top pan. So I wont be making these crackers with company over. However, the end result was a perfect cracker. I’m planning on making these during Christmas to use in gingerbread houses and make gingerbread men.

Really good! My dough needed a little more milk than the recipe called for, and I used butter instead of shortening. Will definitely make again.

Perfect graham crackers! my family loved them and they made a great pie crust. I used butter also instead of shortening and I used just a splash more than 1/4 cup of milk. I didn’t use 1/2 a cup though and felt like the dough was easy to work with. I refrigerated for 30 min. then rolled the dough between two parchment paper sheets. the pizza cutter was a great suggestion. I rolled the whole thing out on a cookie sheet and baked 15 min. They harden after removing them.

Delicious. I find I need 1/2 cup milk or it is too crumbly to roll out. Have made several times.

Great made it as is. I think they might crisp up better if I put some space between them and cut them smaller. They ran together and the middle, although yummy, was more cookie than cracker.

So dry I couldn’t even make the crackers. I had to edit the recipe with a lot more liquid to even get it to hold together, and the taste was pretty close to nothing more than whole wheat flour.

This is a wonderful base recipe. MashaAllah! I do twik it a bit. I use real butter instead of shortening. I also use fresh ground organic Dinkel (spelt) instead of wheat. I do not use baking powder because it contains aluminum. So I up the baking soda to 1 1/2 teaspoons and it is just right. I also use 1/2 tsp. of Himalayan Salt. After I mix the ingredients I form a thick log and wrap it with plastic wrap and place in the fridge for at least two days before I roll them out. I also lightly brush my baking paper with warm virgin coconut oil. And my husband says they are the best cookies he has ever eaten. MashaAllah They are very addicting. Alhamdullilah

Definitely milk need to be doubled! If you’re looking for the crispy texture just like the store bought one, make sure to roll the dough out thin! I didn’t rough out thin enough so the flavor was good but the texture was on soft side..

I’ve made these twice. My kids love graham crackers, so I was hoping they’d love these. They’ll eat them but don’t beg for them like the store bought ones. I tried adding sugar and cinnamon on top and the trusty Micky Mouse cookie cutter to entice them. I did double the milk and vanilla. The dough taste better than the finished product to me. I may try a different recipe next time.

Like others noted this recipe really needs 1/2 cup of liquid. The resulting cookies are delicious- less sweet and more wheatie than store bought.

I followed the recipe exactly, and I would have to say it never formed into the consistency of dough. It was very crumbly, I am thoroughly confused as to what went wrong! Not sure if IWill try again.

I used 1/2 cup grounded flaxseed like one review recommeded, really happy to have found this recipe and instead of making the graham crackers first before making a graham cracker crust, i set the dough directly into a pie plate (very thin like when making the crackers) and bake that for about 10 mins, then use that as the crust for cheesecakes, banana cream pies, saving myself from adding more sugar and butter!

These make a great cheesecake crust! I do usually have to add a bit more moisture to make the dough come together nicely, but that’s the only change I make. The nice part about making it for a crust is that you don’t have to worry about how they look. When I bake mine for a crust, I just roll out one thin sheet of dough, like a pizza crust. I bake it until the edges get crisp, and then when it cools, I can crumble it by hand. When it comes time to make the Graham Cracker Crumb Crust for a cheesecake, you don’t need to add quite as much butter because the crumbs are a bit softer than what you would buy or make with store bought crackers. The taste is fabulous, and I always get comments on it. You would think in a cheesecake that people wouldn’t notice the crust, but they do with this!

I allowed to stay all night in the fridge (you need to put it in the fridge for at least two hours, or it’s going to be all crumbly).Then took it out of the fridge, sprinkled some flour on two parchment papers, and rolled it out in between those two parchment papers, thinly as I could. I kneaded it a little bit, once out of the fridge, just so it would come together nicely, and added more milk than in the original recipe. What you end up with, is basically a whole wheat butter cookie.

yummy, healthy, but not really like store bought graham crackers.