Homemade Graham Crackers

I added more water and stick in freezer for less time because I had not enough time. It is rather sweet, so I will add less sugar next time. I also added vanilla, more cinnamon, and a hint of sage. It worked really well for the key lime pie I made. Thank you for the recipe! I will use this in the future.

I don’t know how to fairly rate something when I tweaked. I actually loved this recipe, but I did sub & tweak. First thing, I couldn’t believe salt wasn’t listed. No other reviews mentioned this, so I really wanted to follow the recipe, but couldn’t bring myself to completely leave it out. Experience told me this needed at least 1/2 tsp of salt, but since none was listed, I went with 1/4 tsp. It definitely needed salt. And more of it. Next time I will do a heaped 1/2 tsp of salt or 3/4 tsp. Secondly, I needed dairy free, so I used coconut oil instead of butter. Thirdly, I knew I wouldn’t be happy with such a small amount of cinnamon so I put in a heaped teaspoon, but might even bump it up to 2 tsp next time. OH! And Fourth (or FIRST?) yes, the point of graham crackers is the graham. I used 100% whole wheat from wheat berries I milled at home because that’s all I use for flour. Store bought wheat would probably be fine, too, if the ingredients are all weighed. I have been making graham crackers weekly for around a year now, tweaking myself into oblivion with different recipes, and decided to try again to follow some different ones. It was getting too complicated every time I reached for my tweaked recipe card. I needed simple and I was completely out of honey (probably for the first time in my life) and didn’t want dairy in the crackers. Most recipes call for milk. This one fit the bill since I knew I could swap out the butter. I love that this one isn’t super sweet and I don’t have to use honey. Less mess! I think a bit of vanilla might be nice, too, but still good without. With all the graham crackers I have been making, I have found it works best to FIRST roll out the dough between 2 sheets of parchment paper right after mixing, THEN refrigerate. Then slice and bake. Some say this doesn’t taste like store bought, but it isn’t! It’s homemade. It works great for my husband’s daily PB crackers. I love knowing what’s in it.

I need make crumble for cheese cake and this was only receipt i could find with white flour. I did pretty good but I did a 1/2 tsp of nut meg and all spice. Also I add little honey to the butter. Tip when rolling out make them more thinner than receipt if you want to make more crunchy.

It stuck to my table and I couldn’t roll it out. I winded up making them into cookies, which ended up pretty good.

I liked them very much. Much like everyone I did change some things up. I added honey, vanilla and some milk. I made the batter in super thin layers and they tasted like graham crackers to me with or without the wheat flour or graham flour. Thank you for your recipe!

I did make them using only the Graham flour and I loved them! However my husband was not a fan of the “mealy” texture. I always make a whole wheat crust for my pumpkin pie (my sister in laws favorite appetizer before the Thanksgiving feast,lol) And it tastes very similar to that. Next time just for hubby, I will try using 1/2 graham & 1/2 white four.

I am making a cheesecake recipe from a magazine and the crust is with amaretti cookies and graham crackers (I bought graham flour especially for making the graham crust but I see no one using it). Has anyone tried making graham crackers with the flour mentioned above? Can anyone suggest whether the whole wheat may be substituted for the graham flour? I will post my results (even if no one has had enough time until Easter to answer my question) when I will make the cake.

This is a good recipe but I added part whole wheat flour and wheat germ for texture and they were delicious. I had to cook them on parchment because they were crumbly, but it was worth it.

these are not graham crackers, they are biscuits. graham crackers use graham flour…….

These work great with the ‘Chocolate Chip Cheese Ball’ recipe.

I can’t rate this actually ’cause I haven’t tried them yet (I don’t know how to give a tip on here), but I do know that you can buy graham flour in the store or online. The brand is Hodgson Mill in a brown bag. This might be the difference in it tasting like graham crackers you get in the store.

nice recipe for what is tea bisquit, but graham crackers are made with the portion of the wheat that is called graham..hence its name.

I give it two stars because they taste good, but I want to give it one star since the recipe is not what I woudl expect from a graham cracker recipe.

These were good, but not quite as good as store bought. A little hard to cut in to shapes because the batter was so sticky.

These were really good, but I changed it up a bit. Instead of the water, I used milk. I also added a little extra cinnamon, half a teaspoon of salt, and a teaspoon of honey. The batter was quite sticky, but don’t let this discourage you! Just keep flouring the surface and the rolling pin. I did have a problem with the crackers only getting brown at the corners when they were in the oven, so I took those out and put the rest back in. It may just be my oven. Also, I recommend you poke holes in them with a fork before you cook them so they don’t get any bubbles. I also topped them with cinnamon sugar… I made a mix in a bowl and used 3 tablespoons sugar and 1 teaspoon cinnamon. They turned out not too sweet and not too bland, in other words “lagom” for all you Swedes. At least that is how I felt. Be sure you don’t leave them in the oven too long. If they start turning a darkish brown (before a dark dark brown) then they will taste a bit burnt. You want them to get golden! I’m thinking about trying them with cocoa powder next time. =)

I was looking for a cracker recipe that was chewy enough for my 1 year old. These are perfect. I will probably play around with flavor a bit the next time I make them, but they are still good as is.

These were very good and simple! My 3 yr old and I made them, she did most of the work. I put cinnamon sugar on top, very tasty! Thanks for sharing!

Very easy recipe and tastes good too! Not exactly like store bought, but good to have on hand and brag about. I did double the cinnamon.

I needed graham cracker crumbs and since it was the only graham cracker recipe that did not ask for whole wheat flour, I tried it. I doubled the cinnamon, but except for that, I followed the recipe. I used light brown sugar but I think dark would give more flavor and a deeper color. Since I needed crumbs and not cookies, I just rolled out the dough and did not cut it in pieces. Big mistake! The outside got crunchy but the middle remained chewy. So I cut the middle part in pieces and put them back in the turned off but still warm oven for 5 more minutes, and I got golden brown, crispy crackers. The crackers were not quite as nutty as store bought (I guess that’s why other recipes use whole wheat flour) but they were a good enough approximation. Next time, I’ll use a bit less sugar, although this is a matter of personal taste. Thanks, Steph, for the recipe.