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.

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.

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.

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.

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.

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!

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

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.

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.

This was one of the best grahm cracker recipes that I have found. My family loved them too.

Unfortunately, I didn't like this recipe at all. They didn't taste like graham crackers and were too buttery for me. There wasn't much flavor other than "butter" even with cinnamon sugar on top! However, the dough was quite easy to handle and my friends liked them pretty well, I managed to unload them all on one friend who was perfectly thrilled with them! :o)

Really good, kids had fun making and eating! Also an easily handled dough, and edible raw-no eggs. We even cut out initials and made homemade shapes.

I don't know what a graham cracker is supposed to taste like, for you couldn't find them in Belgium. I found these crackers were a little bit bland when eaten plain. HOWEVER these made the best graham cracker crust(s) I've ever made. I used to make them with McVities Digestive (only whole wheat crackers I was able to find), but the graham cracker crusts are so better with real graham crackers, that I will certainly bake a batch any time I need a cracker crust. Thanks for the recipe. P.S.: I rolled the dough after only 4 hours refrigerating, and it was really ok. Don't forget to put enough flour on the surface you are rolling the cracker dough, though.

the real deal, you won't be disappointed. move over Nabisco!

these are great! i like to sprinkle mine with cinnamon sugar before i bake them! yummy!