Comments on: graham crackers

By: Stephanie

Stephanie — Sun, 15 Nov 2009 05:12:57 +0000

I finally made these! THANK YOU!!!! As someone who hasn’t been able to eat a graham cracker in over 10 years, YAY! I used spelt flour, using the same proportions of white & whole grain as your suggestion, plus a scant tsp of xanthan gum.

I did have a question, though: I’m learning to bake by using your site, so I’m a little clueless. I kept thinking they were done, pulling them out, and finding that the ones in the middle of the tray were soggy (uneven oven). Put em back in, try again… Suddenly, the cooling rack occurred to me. When I decided they couldn’t possibly need to cook longer, I threw em on. The problem: Not burnt at all, in fact delish, but some cooled to be really really hard. What level of stiffness are we looking for when they’re still hot?

I’ll definitely be making these again, though I think I’ll cut back on the sugar just a tad. BTW the salt–brilliant.

By: Jahnna

Jahnna — Thu, 12 Nov 2009 11:25:34 +0000

ok, thank you!!

By: deb

deb — Thu, 12 Nov 2009 03:53:57 +0000

You can make a graham cracker crust with these according to any graham cracker crust recipe — same as you would with store-bought. I wouldn’t advise rolling this out and making a crust of it. It wouldn’t work the same.

By: Jahnna

Jahnna — Thu, 05 Nov 2009 21:09:08 +0000

Ok..I’ve never been a fan of graham crackers, ever. Which is why I’ve never cared for s’mores. Chocolate? Abso-friggin-lutely. Marshmallows? meh(always seemed…chalky? to me). BUT, then I found a recipe for homemade marshmallows. THEN I found this recipe. My kids like s’mores, I like cooking, baking. :) So I made both in one night. I’m apparently a glutton for punishment, and live in a kitchen that’s a constant disaster. The crackers are awesome! (marshmallows too, btw) I too wonder why they are called crackers, and not ‘cookies’. My husband–whom doesn’t eat sweets, came in and tried one out of sheer curiosity, and perhaps the glare in my eye that insinuated a horrible night for him if he didn’t–wouldn’t stop stuffing them in his face. But alas, my question is this: If I were to make a graham cracker crust for my inadvertant purchase of some cute pumpkins–that I thought were just small, and turned out to be for pies–how do you recommend I go about doing so? Should I just crush? And do I add the butter and sugar like others say to do for store bought, or no sugar? (I’m worried it would be too sweet). OR should I just make the recipe and instead of cutting, line the pie pan with it? Poke holes and blind bake, or fill and bake? Sorry if this is a bit overwhelming, but I’ve only ever made one pumpkin type pie, and that was actually a pumpkin cheesecake with shortbread crust. My thinking is that I should line the pie pan with the recipe as is, and perhaps partially bake it, then fill and finish. Please advise! Thanks.

By: Alan

Alan — Thu, 22 Oct 2009 11:17:45 +0000

Great recipe! However, they definitely need to be cooked for less than 25 minutes… For me, even the 15 minutes was a bit long…

By: Eggy Z.

Eggy Z. — Sat, 10 Oct 2009 20:43:21 +0000

I’m making these as I type this…well. Not AS I TYPE THIS…but, the dough is in the fridge now. I’ve never made graham crackers before, so I really had/have no idea what to expect. I’ll admit I was a little worried pouring so much vanilla extract in… But as SOON as I handled the dough and the smell of it wafted up, I knew this was right. I haven’t even baked them yet and I KNOW these will be ‘the ones’. I just feel mildly sad that I intend to use them as a crust for my pumpkin pie… :<

Thank you for sharing this recipe. *skitters off to find a different crust*

By: Amber

Amber — Tue, 06 Oct 2009 23:06:55 +0000

I am doing a table for a charity luncheon and my theme is ‘vintage school’. For a get to know each other snack I plan on milk in bottles with paper straws and homemade graham crackers. So, do I need to make these the morning of the luncheon or would the day before work? I am just not sure how well they keep in perfect condition. Thank you so much.
Amber

By: Mel G.

Mel G. — Fri, 25 Sep 2009 17:53:54 +0000

Oh thank you!! This recipe is exactly what I was looking for! I’m going to try them this weekend with some homemade marshmallows and chocolate!

By: Miriam

Miriam — Sat, 19 Sep 2009 20:31:31 +0000

I did make these, substituting the graham flour for the whole wheat. I made them with your marshmallow recipe (which is PERFECT!) and they came out great. My only mistake was to not realize how much they would crisp up as they cooled, so I baked them a bit too long and they ended up quite crunchy. But the flavor was wonderful and I will definitely make them again, just taking them out a little early. Thought my experience might be helpful to others too, though it’s probably pretty obvious…

By: Amanda

Amanda — Mon, 07 Sep 2009 16:18:14 +0000

These sound great! My kids have conflicting food allergies (what one can eat, the other can’t…), and I have to make virtually everything from scratch. I haven’t found any store-bought graham crackers they can have, and I sometimes feel like they’re deprived by not having any! So glad to find a recipe for homemade graham crackers! I’m going to try them today if the boys cooperate.