Reviewed: Nov. 7, 2008

Graham Crackers are my sons favorite food so I was excited to try these and make them homemade for him instead of store bought. These were very disapointing. My son didn't like these at all.

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JJBARNES

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

Very good. I took them to a bbq last night with the chocolate chip cheese ball and people were asking me for the recipe for the crackers. Very easy, although it took me a bit of time to figure out the best technique for rolling the crackers thin. It's easier if you take portions of the dough and roll out. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 22, 2008

used butter not shortening, and 1/2 a cup of milk, sprinkled with cinnamon sugar and we love them!!!!

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BETHCANDCO

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

I didn't really care for this recipe. I don't think I will make it again. My mother said it reminded her of Ralston Cereal. My sister Laurie; however, absolutely loved this recipe. She ate like 6 of them.

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Mary Margaret

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

I was expecting something wonderful but these are not like graham crackers from the store in either texture or taste. I followed the recipe using 1/2 c. milk and rolled as thin as I could. I thought the dough was hard to work with because it kept breaking apart at the sides. Homemade did not meet my expectations.

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Jul. 10, 2008

Good...my family liked them a lot. I used all whole wheat flour and 1/2 cup peanut butter instead of the butter. I wasn't crazy about them, but they were definitely better than the stuff from the store.

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400luv

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

These are really good. I did take sanzoe's advice and used 1/2 cup milk instead of 1/4. I also used whole wheat graham flour cause that's all I had and it worked out fine. Sprinkle them with cinn/sugar....MMMMMM! These will become a regular in our house! Thanks for sharing!

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countygirl28

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2008

We are in love with these!!!! They did need an extra 1/4 cup of milk like someone else suggested. We will be making thee from now on and not buying them unless necessary! Thank you!!!!!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 8, 2008

These are terrific! My toddler loves crackers and I wanted to find something that would be more healthy than whole wheat Ritz. These fit the bill - I substituted 1/2 c flax seed (next time I'll grind it) and 1/2 c of oat bran for 1 c of the whole wheat flour and upped the milk to 1/2 c based on others' suggestions. I used my silicone (Silpat) baking mats and rolled the dough right on it as thin as I could. I cut the dough into little rectangles w/ a pizza cutter and sprinkled cinnamon sugar (1 T sugar + 1/2 t cinnamon) over them. After they had cooled I broke the crackers apart along the lines I made w/ the pizza cutter, which worked great. The crackers that came out soft I put back in the oven (after I had turned it off) and left them overnight. This morning they were all wonderfully crispy! Next time I think I will cut back a little on the brown sugar, especially if I use the cinnamon/sugar topping again. I'm so glad I found these!!

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 17, 2008

This was fun to make and fairly quick. The crackers turned out delicious! We are avoiding corn and dairy products right now and were looking for a snack recipe that we could easily adapt. I used Kirkland vanilla soy milk, Spectrum organic shortening, Hain featherweight baking powder, replaced the vanilla with maple syrup and omitted the salt. I also used a little extra milk to reduce the crumbling as others suggested. I rolled out the dough directly on the cookie sheets (which I lined with silicone baking mats). I used a pizza cutter to cut into stick-sized crackers before baking and sprinkled with cinnamon and sugar (thanks to previous reviewers for these tips). This recipe filled two large cookie sheets (made approx. 100 graham stick-sized crackers). Enjoy!

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Brian S

Living In: South Riding, Virginia, USA

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Reviewed: Mar. 5, 2008

These are a good cracker. I made them for my 11 month old daughter because they don't have honey in them. The whole family likes them though. If you use the amount of milk (1/4 cup) then you will get a crispier cracker but the dough is much harder to work with. If you add extra milk, the cracker will get a little bit more cake like but will still taste great. They don't taste exactly like store bought though but still have a great taste.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Feb. 25, 2008

Thank you for posting a graham cracker recipe. my family really appriciates its use.

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marenum

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Feb. 3, 2007

These are so good! I needed graham cracker crumbs for pie crust. I turned to this trusted site and came across this recipe. These are so much better than the store bought. I used whole wheat graham flour instead of just whole wheat. I'm not sure what the difference is. I, too had to use more milk . Thanks so much for sharing this great recipe!

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HARLOW2

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Reviewed: Feb. 3, 2007

Amazing recipe! I just found it, but have made it twice already. My kids love it. I substituted one cup of whole wheat flour for 1/2 cup of wheat germ and 1/2 cup of ground flax seed. I also added a tablespoon of cinnamon (we love cinnamon) and doubled the vanilla. And, like the others suggested, I did double the milk to 1/2 cup. The first time I did not put the batter in the refrigerator but it still turned out fine. We also prefer them rolled out thin. They are not so much like the store bought ones that way. They really taste better! I also substituted a stick of butter for the shortening (healthier). And, I sprinkled it with cinnamon/sugar and rolled it into the dough before I cut them. My kids are young and like them smaller. Just make sure you cut them before you bake them! Thanks for such a great, simple recipe. No more Nabisco for us!

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SARAHINNIS

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

This cracker recipe is wonderful!! My kids, from my toddler to my teenager all loved them and gobbled them up! I made some plain as the recipe directs, and I also sprinkled some with a mixture of 1 tsp. cinnamon to 1 Tbsp. granulated sugar before baking. I liked the cinnamon variety better, although the plain was good too and went just as fast. I was surprised at how great a yield I got from one recipe. I tried a short cut and rolled them out directly on the cookie sheet, and then used a pizza cutter to cut them into crackers. I then broke them apart after they were done baking and had cooled a bit. The edges are a little crumbly that way, but it goes much faster. Using parchment paper would have been a great idea too, which I will do next time!

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muttivon6

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Reviewed: Jul. 3, 2006

the reason iv given these 4 stars rather than 5 is that i followed the instructions to a T but the mixture was very dry. i had to add 1/2 extra milk to be able to work with it. i rolled it really thin and they were crunchy like proper crackers but a couple werent thin enough so were a bit dry and cakey. i live in england and so have never had graham crackers before, i wasnt overly impressed, sorry.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Dec. 12, 2005

Use real shortening! I have used various substitutes and they have always turned out bad!

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DEARSTARLA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 29, 2005

I gave this recipe a 5 star review because it makes an AWESOME cheesecake crust. My children like to eat them just as crackers, and everyone likes the crusts they make.

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ABABEINARMS

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Reviewed: Sep. 7, 2005

Excellent recipe! We enjoyed them very much. It did seem that we cooked them longer than expected.

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CHRISTINEP

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Reviewed: Feb. 23, 2005

this is a great recipe! my daughter and the two boys i babysit loved the crackers. i will make this one again. I did how ever had another 1/4 cup of milk to get the right texture other than that the recipe is perfect.

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THESTRAUGHANS

Cooking Level: Expert

Living In: Dugway, Utah, USA

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