Reviewed: Mar. 17, 2012

Good recipe, I used 1/2 c soy milk (allergies), and added 1 tsp oil and flattened the dough on wax paper instead of using flour. I dislike dry flour on my baked goods. I may try to add applesauce instead of some of the milk next time. I bake with applesauce instead of egg. 1/4 c applesauce = 1 egg.

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Reviewer:

T O

Cooking Level: Expert

Living In: San Antonio, Texas, USA

Reviewed: Mar. 9, 2012

This morning I went to make a cheesecake for my Mom and realized she didn't have any graham cookies or crumbs, so quick walk to the convenience store, where they also didn't have anything. I decided I would have to make my own. I halved this recipe with only a couple alterations. (I had to add a little bit more milk than called for and I didn't have whole wheat flour so I used all-purpose (1cup) mixed with some quick oats (1/2cup)). They turned out great and made exactly enough crackers to make a 9 inch cheesecake crust.

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Reviewer:

Niroszyckame

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Cooking Level: Intermediate

Living In: Slave Lake, Alberta, Canada

Reviewed: Feb. 13, 2012

If you can find it, use graham flour in place of regular whole wheat (it's at many natural grocers). I also subbed honey for 1/4 cup of the brown sugar, it gave the crackers the flavor I'm used to in grahams.

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Reviewer:

brelicious

Reviewed: Feb. 10, 2012

I had to double the milk like many other reviewers to make it come together. It is not that similar to a package graham cracker in that it is much more tender. I do think that it made a better s'more than store-bought.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Jan. 23, 2012

Will definitely make this again. I doubled the vanilla and milk like the others, and added cinnamon. I also sprinkled cinnamon and sugar on the top of them before baking them. To easily cut them, I just rolled them flat right on the cooking pan, and cut the dough before putting them in the oven. Still needs something else so I might try adding more salt, or trying cayenne pepper etc.

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

I used butter instead of shortening and cake flour instead of all-purpose flour (it was what I had). I used a little over 1/2 cup of milk, and the last splash turned out to be a little too much, so I added a small handful of oat bran to balance it out. Oven time was 16-20 minutes. Rolling out the dough is a workout! Came out really, really well. Will be a hit at my holiday party.

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Reviewer:

bugpaste

Reviewed: Nov. 14, 2011

What a great recipe! I wanted to make some homemade graham crackers for my toddler--these were great--tastier than the store bought ones, I thought. And my toddler loved them. Only change I made was to add a tad more milk to the batter to mix it. I'm going to actually try making them and add more sugar, cut them out with leaf cookie cutters, and then sprinkle with turbanado sugar before they go in the oven...and use them to vary up my holiday cookie plates. They've got a unique taste and I love how crispy they become on the following day. :) Thanks again!

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Reviewer:

Christina

Reviewed: Oct. 27, 2011

UPDATE: The ones I rolled too thick that my family didn't like? My dogs have gone NUTS over them. Better than any store bought treat lol END UPDATE I'm going to have to change my name to "Impatient Nellie" (slaps self). When I saw how crumbly the dough was (like some pie crust recipes I have), "Self" I said "just do as she said, wrap it up, stick it in the fridge and let it hydrate". But noooooo - I couldn't wait, so I added a little more milk and struggled like crazy to roll out at thinly as possible (which wasn't very thin). Obviously, mine came out too thick ... BUT (as I sit here drinking a cup of coffee and munching away) they are INSANELY WONDERFUL! I am so going to make these again tomorrow when I have more time. Thank you ! Note to self: these are perfect graham crackers as is, but for sweeter taste, try the sugar/cinn mix others suggested. Also the dipping in chocolate thing :)

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Sep. 29, 2011

Def have to add the other 1/4 cup of milk, VERY thick other wise. all in all turned out good, my 1.5 year old loves them. will make them with cinnamon and sugar next time.

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Reviewer:

jolley900

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Sep. 12, 2011

I was making magic cookie bars and had already melted butter for the crust when I realized my graham cracker crumbs were stale. So I made this recipe and pressed it into the pan with the 1/2 cup of melted butter already in the pan and baked the "crust" for 10 minutes at 350 I then finished the recipe as usual with the condensed milk, choc chips, nuts and coconut then baked at 350 for 25 minutes and I think this crust is even better than the original. Great recipe!

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