"These are so much fun to make. You don't just have to stick with squares and rectangles, get creative with shapes and cookie cutters." — steph
Watch video tips and tricks
2 3/4 cups
I needed graham cracker crumbs and since it was the only graham cracker recipe that did not ask for whole wheat flour, I tried it. I doubled the cinnamon, but except for that, I followed the recipe. I used light brown sugar but I think dark would give more flavor and a deeper color. Since I needed crumbs and not cookies, I just rolled out the dough and did not cut it in pieces. Big mistake! The outside got crunchy but the middle remained chewy. So I cut the middle part in pieces and put them back in the turned off but still warm oven for 5 more minutes, and I got golden brown, crispy crackers. The crackers were not quite as nutty as store bought (I guess that's why other recipes use whole wheat flour) but they were a good enough approximation. Next time, I'll use a bit less sugar, although this is a matter of personal taste. Thanks, Steph, for the recipe.
nice recipe for what is tea bisquit, but graham crackers are made with the portion of the wheat that is called graham..hence its name.
These were really good, but I changed it up a bit. Instead of the water, I used milk. I also added a little extra cinnamon, half a teaspoon of salt, and a teaspoon of honey. The batter was quite sticky, but don't let this discourage you! Just keep flouring the surface and the rolling pin. I did have a problem with the crackers only getting brown at the corners when they were in the oven, so I took those out and put the rest back in. It may just be my oven. Also, I recommend you poke holes in them with a fork before you cook them so they don't get any bubbles. I also topped them with cinnamon sugar... I made a mix in a bowl and used 3 tablespoons sugar and 1 teaspoon cinnamon. They turned out not too sweet and not too bland, in other words "lagom" for all you Swedes. At least that is how I felt. Be sure you don't leave them in the oven too long. If they start turning a darkish brown (before a dark dark brown) then they will taste a bit burnt. You want them to get golden! I'm thinking about trying them with cocoa powder next time. =)
These were good, but not quite as good as store bought. A little hard to cut in to shapes because the batter was so sticky.
I can't rate this actually 'cause I haven't tried them yet (I don't know how to give a tip on here), but I do know that you can buy graham flour in the store or online. The brand is Hodgson Mill in a brown bag. This might be the difference in it tasting like graham crackers you get in the store.
I give it two stars because they taste good, but I want to give it one star since the recipe is not what I woudl expect from a graham cracker recipe.
these are not graham crackers, they are biscuits. graham crackers use graham flour.......
I was looking for a cracker recipe that was chewy enough for my 1 year old. These are perfect. I will probably play around with flavor a bit the next time I make them, but they are still good as is.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Graham Crackers
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 29
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
These delicious chocolate-covered crackers are so easy to make.
What's cooking in Delaware, Ohio? Jessica's delicious homemade biscotti.
See how to make this classic snack cake from scratch!