Honey Graham Crackers

Delicious! I did add 1tsp of salt but other than that followed the recipe. Turned out great!

Crispy, when I roll them out well. You do need the flour dusting to prevent sticking. Leave in 15 minutes oven off to crisp them more. I doubled the vanilla. I freeze these and eat them for breakfast and snacks. They last me a good while. They are not too sweet. I try different flour combinations. Spelt, almond and wheat works great. I think the chilling makes a difference, as it does with pastry. Love these!

Worked perfectly as a crust for S’mores pizza.

It was 8pm and there are two bunches of bananas on the counter that are saying banana cream pie but alas no Graham wafers for the crust… its -29°C outside so the obvious solution was to give Graham wafers from scratch a go. I made two different kinds and this is definitely the better of the two. The other recipe suggested to bake until they’re browning around the edges then turn off the oven, open the oven door wide and after 5 minutes or so, when much of the oven’s heat has dissipated to shut the oven door, and let it cool down completely with the crackers inside; and this will help them become as crisp as possible. And it is true! I have very crispy crackers without risking burning them. I added 2 tsp of cinnamon to the dough and rolled immediately after making between parchment paper that I had sprayed lightly with cooking spray. Very wise words in another’s comments about fine tuning temperature and thickness of dough to get a nice final product…I will make these again.

flavor is good and close to what i’m familiar with, if a little weak. unfortunately graham crackers aren’t available in NZ unless i want to spend $20 a box at an American imports store. however, these came out REALLY soft and almost pillowy, and sadly i don’t think they’ll work for making crumbs for a cheesecake base, even if i were to let them sit out for a few days. i tried rolling them out thinner but the dough is so soft it just falls apart. overall these aren’t bad though, and easy to make.

Came out great. Kinda tastes like pie crust. I used real butter. I stopped using margarine decades ago. I thought it would last longer. Got eaten way too fast.

Im surprised by the comments stating these as bland. They seem like perfect graham crackers to me, lightly sweet and perfectly crunchy, better then store bought. this revipe was perfect

Love this recipe, thank you

I made my first batch and they turned out great! I split the dough and added 1/2 cup of cocoa to it. If you try the chocolate ones, I recommend reducing the baking time by about 2 minutes.

It takes way too long to bake it.It doesn’t taste like a graham cracker.It’s a little plain but it’s decent.

A tastey recipe. Like some others, I found dough too sticky to roll even on floured surface so turned to my grandma’s method of rolling between 2 sheets of wax paper. That worked well but removing them once rolled thin enough was a challenge. On the second batch, I level pressed directly into a parchment paper covered cookie sheet, again covering the top of dough with wax paper while leveling. I’ll need to use a larger baking sheet next time as it ended up too thick. I may also take some other suggestions to reduce the sugar content and add flax meal.

Very bland, not really sweet at all even when sprinkled with cinnamon and sugar..The second batch I added a couple tsp of cinnamon to the dough didn’t make much difference…might try more brown sugar and less honey next time as well as cinnamon and nutmeg. Overall mehh.

I wanted to make a healthy cookie cake so that my parents could eat it too, so cut it into my own personal cake shape – It came out crisp but cutable, and tasted great with the strawberry spread! Not only did my parents enjoy it, but even the little ones who are used to sugar parties!

These didn’t end up crispy like store bought boxed crackers. They were slightly chewy and tender like a cookie or bread. But honestly the mouthfeel, imo, was superior to store bought crackers. I did use real butter instead of margarine because of food allergies so not sure if they turn out crunchy otherwise. I may have eaten 3 of these right out of the oven and I am sure my children will devour them tomorrow. I made a double batch in order to have extras for cheesecake crusts. Thanks for the amazing recipe! And anyone who said these are bland most likely don’t truly appreciate the flavor in whole wheat baked goods. The wheat products the perfect mouthfeel, texture and flavor. Adding sugar, honey, cinnamon or vanilla enhances and gives more depth but these tasted great!

I didn’t have any whole wheat flour at my disposal, so I substituted semolina flour and they still turned out very well. I was also short on brown sugar, so I made some with black strap molasses (which I usually find too strong); I think it helped with the colour. I nerfed the harshness of the molasses with extra honey. Short on time, I chilled the dough in the freezer for about half an hour, then moved it to the fridge for an hour, and it still rolled out fine. Use loads of flour when rolling. I also recommend the cinnamon sugar topping. This is a very good, versatile recipe that holds up to all kinds of stopgap substitutions.

tasty, good healthier than the junk in the store!

I don’t typically write reviews for recipes but the reviews on this recipe were so split I felt I should. This is a good recipe. It does take some trial and error to find the right bake time, rack position, and thickness for rolling, though. Once you figure it out for your oven settings you can get a graham cracker very similar in flavor and/or texture to a commercial graham cracker. That said… If you want a uniform crunch like a commercial graham cracker, I found with my oven (fan force on 160°C) I needed to roll it quite thin (1-1.5mm) and bake it a little longer (16-17 minutes) OR cut the squares smaller than tradition cracker size. When you bake them to uniform crunch, however, some of the flavor disappears. I don’t know why, but I found that when you baked them so that the middles were a little soft and the edges crispy, it has a flavor JUST like a honey graham cracker from the box in the US. I’m not sure what happens in an extra two minutes of baking or from cutting the squares smaller, but it makes a huge different in flavor. The crunchier they get the more they border on bland, which I saw many commenters remark on. If you want to make this recipe I suggest doubling the recipe then experimenting with a few different sizes and baking times til you find one you like best. I live in Australia now and can’t get graham crackers for crusts, so I was baking crackers to turn to crumbs. I found that having a mix of all different crunch and flavor was ideal, and made no

Very pleased with this recipe! The changes were that I used unsalted butter (that’s what I had on hand) and added 1/8 tsp salt, plus incorporated about 1/4 tsp of cinnamon into the dough mixture instead of sprinkling it on top. It was delicious; nice and light to the taste and not too sweet. Won’t need to buy the store bought ones again. Thanks for the recipe!

I made the dough into round cookies, topped them with a marshmellow, heated to soften marshmellow. Toasted slightly to brown crown. Pushed down on marshmellow and topped with a Hershey piece. Now I have s’mores cookies.

I made this recipe as a base for a s’mores bar and I followed the recipes as it was stated except I didn’t end up using all of the flour. I couldn’t really taste the honey though, but it was fine since it was a base for s’mores and I don’t like them too sweet. I wouldn’t recommend eating them by themselves because they do taste a bit bland. Overall, it turned out awesome. Definitely making these again

This made some very tasty cookies, not crispy crunchy graham crackers. I’m going to try this same recipe next time without the baking powder and soda and see if they don’t rise quite so much.