Comments on: graham crackers

By: Kwokmun Lee

Kwokmun Lee — Sat, 06 Mar 2010 08:06:11 +0000

This is a life saver! I forgot to get graham crackers from the store and I needed it for my dessert. Thank you!

By: Jenné

Jenné — Sun, 28 Feb 2010 14:54:29 +0000

Hi Deb.

I made this Graham Crackers with a little twist, Merlot Grapeseed Flour from Apres Vin. They turned out phenomenal, Thank You so much! I love you’re blog! Check out mine to see the Grapeseed Grahams!

By: Beki

Beki — Wed, 10 Feb 2010 05:27:00 +0000

They are BEAUTIFUL! Thanks so much for all the recipes! I ended up cooking them even shorter (using a convection oven here, and it tends to have that effect). I think the total time was 8 minutes. One thing I would note for others, though, is that you have to wait for them to cool to get crispy. I tried one when warm and was slightly disappointed because it was just soft and chewy. About 5 minutes later, however, they were fantastic.

By: Jennifer

Jennifer — Thu, 04 Feb 2010 20:09:24 +0000

I have recently subscribe to your blog and I have to say I love it and use a lot of recipes off your site often. I would like to THANK YOU for posting on “Graham Cracker…” I wanted to do a simple valentine’s day project. Where I take the homemade graham cracker and cut into Hearts… cooled down and dipped into semi sweet chocolate. harden with a vanilla marshmallow center. =)

By: Lindsay

Lindsay — Fri, 15 Jan 2010 17:58:11 +0000

Hmm, I expected to love these, as Honey Maids with peanut butter is one of my FAVORITE late night snacks! The dough stayed in the fridge for 2 days, which may have had an effect on the result. I did need quite a lot of flour to roll it out, but every batch seemed to bake strangely. Batch 1 I didn’t pre-freeze (time constraints) and the dough stuck to my Silpat, so rather than scrape them off for freezing, I baked them in place, pre-scored, as one gigundous cookie. The edges ended up crispy and the middles more like semi-soft gingers. Batch 2 and 3 that were frozen for 10 minutes or so kept overbaking, even with fewer than 13 minutes of bake time. I’m eating them now after them being in Tupperware overnight, and they’re just not very good. The soft ones feel stale (batch 1, and they are the best of the bunch) and the crispy ones are way too crunchy for me. The flavor is nice, but I can’t imagine making these again. Did anyone else get these results; did I do something wrong?

By: Kym

Kym — Thu, 07 Jan 2010 05:05:55 +0000

I added a teaspoon of ginger and turned this already amazing recipe into a ginger graham cracker… As Rachel Ray would say YUMMO

By: Katie

Katie — Wed, 30 Dec 2009 20:17:24 +0000

These crackers combined with your marshmallows make for perfect homemade s’mores! The flavor is perfectly ‘graham,’ and they have a great snap to them. I did end up cooking them almost the full 25 minutes, btw, and they came out perfectly (though not nearly as pretty as uniform as yours!).

By: Laura

Laura — Fri, 25 Dec 2009 10:36:32 +0000

Thank you! I am so happy you listed this cookie/cracker here. My youngest daughter LOVES Graham Crackers and believe it or not I never even thought of making them, even though I LOVE to bake at the holidays. How goofy of me… I wonder if it’s because it’s called Cracker if that’s why I never thought of baking them. Weird.. anyway, thank you very much I know my daughter will love it. I’ll have to surprise her. :)

By: Lori

Lori — Sat, 19 Dec 2009 04:24:09 +0000

I don’t usually comment on these things, but I just made these and they are fantastic! They are “reminicent” of store-bought graham crackers, but they certainly have a much more intense flavor. Thanks!

By: Sean

Sean — Fri, 18 Dec 2009 22:28:07 +0000

These and Martha’s homemade vanilla marshmallows were the surprise hit at the office pot luck today. No mere Hershey bar would do, but chocolate ganache with peppermint schnappes was out of control delicious!