Reviewed: Nov. 1, 2009

These were great! More of a cookie texture than a cracker but delicious. They are not like store bought but very unique. I did sprinkle with a little cinnamon sugar. I think next time I may try adding flax seed or some sort of nut extract for a little extra flavor. The dough is very hard to work with but if you aren't too worried about perfectly rectangular crackers its no big deal. I ate these with mascarpone or cream cheese and also crushed and used for a graham cracker crust. It was the best pie crust I ever made! Will definitely make these again.

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Kristin_California

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Reviewed: Oct. 29, 2009

I followed the recipe exactly and these are very yummy. Be sure and watch them closly. Mine were done in 12 minutes and burned in 13!! I may add a sprinkle of sugar on the tops for the next batch. These will work great for smores!

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Sep. 24, 2009

This is the best Honey Graham recipe I've found. I made 2 changes: I used 1 tsp. cinnamon added to the dough itself (saved adding more sugar to the top). I've found that a little cinnamon added to whole wheat flour (when it's going to have sugar in it anyway) often helps take the "wild" taste out of it. I also used 100% whole wheat flour - no white. It was great, and even better the second day. A delicious, munchable, mellow graham cracker! Thank you, Rebecca!

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Tartla

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

These were just... square shaped cookies. They didn't taste like Graham crackers at all :( I still ate them anyways :)

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Noodles505

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Reviewed: Aug. 21, 2009

Taste was great! Had a hard time rolling them out though. Cut them smaller, so I had about 50-60 small crackers. I sprinkled half with cinnamon-sugar, left half plain; preferred the ones that had the cinnamon-sugar on them.

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amaz

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Reviewed: Aug. 14, 2009

These were really, really easy to make! I had tried another recipe before and they didn't turn out at all, but this one worked perfectly. I actually ended up par-freezing the dough to make it easier to roll out and then baked them for 13 minutes. At fifteen minutes a few of them burned which was my fault 'cause I wasn't watching them closely enough. Great with Carnation Instant Breakfast and fruit for lunch or Pastry cream and coffee for dessert! Mmmmmm...

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BOND 007

Cooking Level: Intermediate

Home Town: Wauseon, Ohio, USA

Living In: Hyde Park, New York, USA

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Reviewed: May 6, 2009

These were SO good coming right out of the oven that they kept disappearing off the cooling rack as fast as I could load the next batch on. After cooling off, they were still good but not quite as good as they were when they were fresh from the oven. They don't taste identical to store bought graham crackers (although the texture and smell are nearly identical) but they still made a great treat and they were fun to make!

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Janet

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Reviewed: Apr. 12, 2009

These are an awesome change from store bought graham crackers. I love the texture that the whole grains add; I used whole grain spelt flour for the whole wheat, and King Arthur's White Whole Wheat for the all purpose. I also added a small sprinkle of cinnamon. I rolled them out on a well floured surface with parchment on top, and baked them on parchment, which worked really well. I cut them out into rounds and got 59 crackers. They're great; not too sweet and very tasty on their own, with a bit of orange curd, or a homemade marshmallow and a couple chocolate chips!

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Marie

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

I hate to give a bad review. They tasted like dense cookies instead of crackers.

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Ethen's Momma

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Reviewed: Dec. 22, 2008

Maybe I have to try this again. The first attempt yielded cookie like wheat crackers. The ones I didn't sprinkle with cinnamon were kind of bland. Maybe I didn't roll them out thin enough? I rolled them to 1/4 before baking.

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RADIANTSUN

Cooking Level: Expert

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Reviewed: Nov. 12, 2008

AMAZING! These taste better than storebought! They are not as sweet as storebought so i suggest to sprinkle them with cinnamon sugar or plain sugar before baking if you like them like that, or make them into something like crust. I made MoonPies by sandwiching the cracker rounds with marshmallow fluff and covering them in melted chocolate. (YUM!) I also suggest to take them off the cookie sheet IMMEDIATELY as these will stick very bad. These are sooo good. I would recommend this recipe to everybody.

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Eliza B.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Oct. 19, 2008

Very Good. Sticky dough so use plenty of flour on your board. Roll dough paper thin right on what you are going to cook them on. I used a silicone liner. Cin and Sugar on top was wonderful! Husband even wanted them with milk for dessert.

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KA

Cooking Level: Expert

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Reviewed: Aug. 14, 2008

Yum, yum, and yum! I followed the recipe, except that I doubled the vanilla. Next time I may try using only white whole wheat flour. These are delicious. I had a little bit of trouble rolling out the dough and making thin rectangles...so with the rest of the dough, I made them thicker and used cookie cutters. They're yummy when they'e warm and soft too. This a great recipe - definitely a keeper.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

i made this recipe exactly as stated except for the chilling and rolling and cutting because i have no patience. instead i pressed the batter into a baking pan lined with foil and baked for the 15 minutes then topped with mini chocolate chips and marshmallows baked another 6 minutes and under broiler until marshmallows wre toasted. it turned out to be a very delicious and gooey smore's bars. thank you for the great base to my experiment in smore's heaven.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Mar. 4, 2008

Overall, this recipe is really good. Make sure you flour your work space and dough well before rolling it out. Also, the dough seemed easier to work with after it sat out on the counter for a few minutes. My fondant rolling pin worked best for this dough. I was able to get it thin enough to resemble a store-bought graham cracker. I used the smallest size from my biscuit cutter set to make graham rounds, sprinkled them with cinnamon/sugar and baked them for 8 minutes. They came out perfect. Once cooled, I scooped a small amount of light whipped topping and made mini sandwiches. They are a great light snack or guiltless dessert.

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lisapalermo

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Feb. 2, 2008

I thought this was a great recipe!! To my amazement they actually tasted like graham crackers. I cut them into rectangles but also used cookie cutters for some. If you want them crispy and crunchy make sure they're thin (less than 1/4") or make them a little thicker and they're a great soft cookie texture. We like them either way. We store the extras in the freezer to pull out for a yummy snack!

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theblairjrs

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

They had a very nice tasty but for some reason my crackers didn't even get hard like a crackers they were like soft cookies but real good Graham cookies....Thanks

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: May 20, 2006

I like this one for two reasons. They are a great snack with a little butter spread on them and they are good for using as graham crumbs. The only suggestion I have is to age them a couple days before using them.

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MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 15, 2006

Excellent. Tried making graham crackers with another recipe and were very bland and soft, these were tasty and crisp, just like store bought! Definitely top with cinnamon and sugar.

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