Comments on: graham crackers

By: jen

jen — Thu, 17 May 2012 14:10:29 +0000

made these last weekend, following the recipe pretty exactly, and they turned out great! what a fun recipe. made these with your marshmallows for a homemade smores kit mother’s day gift. never would have thought to make my own graham crackers, but these were pretty easy and so delicious -i don’t think i’m going back to store bought.

By: larry

larry — Sat, 05 May 2012 20:12:22 +0000

As to the dough falling apart: make sure it is cold and work quickly. the cold hardens the butter. and the flour sprinkled on top forms a cloche — a light protein net that holds it together. a quick light hand helps, and a floured table.

if it is still difficult for you, cut the liquid just a bit as a cheat.

hope that helps.

By: larry

larry — Sat, 05 May 2012 20:08:13 +0000

Hi.
Thanks, and thanks to the Nancy Silverstein book, too.
I promised my wife home hade smores, with marshmallows from sarah moultons recipe (really yum) and valrona chocolate.

personally, the cookie is the goal, and this is the one.

By: Kortnee

Kortnee — Fri, 04 May 2012 17:40:46 +0000

Hi Deb -
I have nothing but good things to say about your site…if I’m googling a recipe and I see your site come up in the results, it’s always the first thing I click on. But…this recipe was a disaster for me. I can’t seem to actually get these to baking sheet. I liberally floured – I even tried to roll them out on my Silpat WITH flour. I’ve lost a quarter of the dough to the counter top, my rolling pin, and my apron. It’s a good thing I don’t have children, or they would have learned some horrendous expletives if they overheard me working with this dough.
I put the dough in the fridge overnight, and then after my first attempt to roll, I tried firming it up in the freezer for an hour. I attempted to roll them out between buttered and floured wax paper…and then they I still can’t seem to cut out any squares without them becoming stuck or falling apart. I think with the flouring, rolling, re-rolling, and the re- re-rolling, this dough is kaput (The dough is ridiculously tasty, however.)
I read the comments and saw only two or three other people had problems – and I’m so perplexed as to what went wrong when so many people had overwhelming success. Is it because all I had was 2% milk? Please help, because I desperately want to make these and send them in a care package to a friend in Atlanta as part of a s’mores kit with homemade marshmallows. Thanks!

By: Julie

Julie — Sat, 21 Apr 2012 03:29:26 +0000

Yesterday we ran out of the store bought graham crackers, much to the disappointment of my 3 year old. But I cannot justify a trip to the store for one item which turns into many unnecesary indulgences, so I found your recipe. Thanks, made them today. My 3 year old of course taste tested and said, “these are yummier,” then the store bought. That’s the best review I can get, so no more store bought for us. Thanks!

By: harva harp

harva harp — Mon, 09 Apr 2012 16:20:50 +0000

Along with Cinnamon, Try Caradom and White Peper in your Graham Cracker Cookies, I use Cardamon in many different recipes and truly it makes a difference.,

By: Kristen

Kristen — Thu, 05 Apr 2012 17:52:46 +0000

Hi! I just made your goldfish recipe (except mini star shaped) and my 13-month-old LOVES them, as do I. Hopefully I will not eat them all during his nap. So now I want to try these Graham crackers but am wondering if you or anyone has tried them with reduced sugar? Is it worth it to make them with 1/2 cup brown sugar? Thanks!

By: Jennie

Jennie — Thu, 05 Apr 2012 02:44:32 +0000

It’s been several years since I learned baking this from you. This has become a joy to do once in a while. However, my kids don’t appreciate it much if eaten as it is. What I do is to use the grahams as base for pies and other pastries. Thanks!

By: Tracy

Tracy — Tue, 13 Mar 2012 12:37:37 +0000

This will be my third year making Pi grahams using your recipe at my son’s request. I even dock them 3 across, 1 on one leg and 4 along the other. Thanks for helping start a fun tradition!

By: bina

bina — Tue, 28 Feb 2012 22:51:50 +0000

made these last night/today and they are FANTASTIC. i found that 11 minutes worked best for my oven. i used about half of them for a cheesecake crust and the remaining half will just be snacked on. i will definitely be making these again, does anyone know how long the dough can be frozen for? i’m 7 months pregnant and this seems like a great recipe to have ready.