Graham Crackers

  • Prep Time: 30 mins
  • Total Time: 42 mins
  • Serves: 24,Yield: 4dozen
  • About This Recipe

    “This recipe is an excellent subsitute for store bought brands of graham crackers. Also useful to those who don’t have a local source for a boxed graham cracker.”

    Ingredients

  • 1/2 cupshortening
  • 3/4 cuppacked brown sugar
  • 1teaspoonvanilla extract
  • 2cupswhole wheat flour
  • 1cupall-purpose flour
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonsalt
  • 1/4 cupmilk
  • Directions

  • In a medium bowl, cream together the shortening and brown sugar.
  • Stir in the vanilla.
  • Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk.
  • Cover and chill dough until firm.
  • Preheat oven to 350 degrees F.
  • Grease cookie sheets.
  • On a lightly floured surface, roll the dough out to 0.125 inch thickness.
  • Cut into rectangles.
  • Place 1/2 inch apart onto the prepared cookie sheets.
  • Bake for 10-12 minutesin the preheated oven, or until crisp.
  • Edges will be golden brown.
  • Remove from baking sheet to cool on wire racks.
  • Reviews

  • “Pretty good recipe to try, especially when you run out of eggs and want to make some kind of cookie. A few suggestions to dress up the graham crackers a little:1) Prick the tops with a fork before baking.2) Spread honey on the tops before baking; or wet the tops with a little water, and then sprinkle with cinnamon and sugar before baking.”

  • “I loved it.I have been looking for a graham cracker recipe for the longest time.It was easy to prepare and I did sprinkle a little cinnamon and sugar on the top before baking.Thank you so much!!!”

  • “Honestly, I was leery after reading the reviews.I needed something for my 2 year old to snack on so decided to try this.I upped the milk from 1/4 to 1/2 cup.It is really dry here and so I ended up adding another 1/4 cup for a total of 3/4 cup of milk to the recipe.You’ll know when you have the right consistency.I also took the suggestion of brushing the tops with butter and sprinkling with cinnamon sugar.I rolled out the first batch to 1/4 inch but you really need it to be 1/8 of an inch to get a nice crispy cracker instead of a cookie.I do not like graham crackers but these tasted great!I think this is an excellent recipe that just needed a few tweaks to it.Next time, I am going to top them with honey.This is definitely a keeper, I may even make a few batches to pulverize for graham cracker crumbs.A much better version than the cardboard type you buy in the stores.Try it,you know you want too!”

  • “I loved this recipe. I used it for this upper scale version of a s’more for an friend that was asking his girlfriend to marry him. I did change it a little after trying the original. I used room temp butter instead of the shortening because I wanted it to be a little crisper. I also made it 1/2c of milk. Brushed it with an equal amounts of butter, honey, and lemon juice and they were a HUGE hit! I then just layered them with toasted marshmallows and fresh raspberries and then drizzled the whole thing with dark chocolate! A SUPER simple dessert with a HUGE “WOW” factor. Thanks SO MUCH for a recipe that will definitely go in my personal cookbook.”

  • “I had a little trouble getting the dough together, but I’m pretty sure it was my fault, I substituted butter for the shortening, and ended up adding about 1/4 cup more milk to it. I rolled out the first batch, but then i decided to make cookies out of them, and i actually liked those better. i flattened them out with a fork, kind of like making peanut butter cookies. We all enjoyed them, and I plan on making s’mores later! Thanks Mark O. for a great recipe.”

  • “I love Graham Crackers but can’t buy them here in Europe 🙁 So this recipe solved my problem! The Crackers are awesome.This recipe is definetly a keeper and I will make some for a Graham Cracker Crust soon! I used some tipps from previous post like sprinkling cinnamon and honey on top, I also ended up adding another 1/4 cup milk to the dough”

  • “They turned out fine, but didn’t really taste like graham crackers. I suggest adding some honey to give it a softer texture (they were quite dry) and lend it a deeper flavor.”

  • “Thanks for the recipe! These are great! The texture is wonderful!I’ve been looking for healthy recipes for my little ones to snack on! These are perfect! I’ll be passing this recipe on! Thanks!!!!! I did sub butter for shortening since I don’t have any. And I did add an extra 1/4 cup of milk. Thanks again!”

  • “Definitely too dry, and that’s what most people say.Read the reviews.Many people doubled the amount of milk.I had to increase the amount also.At 1/4 cup milk, the dough wasn’t even holding together, much less needing refrigerated.I increased the milk to get the dough to hold together, but had to guess at how wet to get it.In the end, the dough was hard to handle.Tastes alot like a graham cracker, but texture off.”

  • “Up front, thanks for posting this recipe!!!I used this in an unconventional manner first halving the recipe then patting it into a spring form pan and baking as a crust for a no bake cheesecake #387618.Great flavor and texture for this purpose.This will be used often.”

  • “Love this recipe. I did have to add 1/4 cup more milk because we have had dry weather lately, and used butter instead of shortening, but I think these are great. My toddler likes them too, and I like knowing what’s in them. They are best with a little honey sprinkled on top:)”

  • “I really hate to be a Debbie downer but I didn’t like this recipe at all. My dough was very very dry so I only used 2 cups of whole wheat with 1/2 cup of milk. I also added honey and cinnamon, even with my additions the cookies were still pretty bland. I’m really disappointed that I decided to try out a new graham cracker recipe, this was a waist of ingredients. I guess I will stick with my old one. :(“

  • “Wonderful! I doubled the recipe and used 1 cup of brown sugar, and 1 cup of milk.I divided the dough in 3 pieces, and rolled each piece out onto a greased cookie sheet, then cut to desired size and pricked with a fork. Also, I used softened butter in place of the shortening. They make wonderful graham cracker crumbs for crusts (that’s why I made them).”

  • “These were great- thank you for posting! I will be using it again, and I think anyone who says these are gross just doesn’t know how to bake! :)”

  • “Hi! 🙂 I haven’t tried this recipe yet, and I do plan to because I love graham crackers, and they look so yummy in the picture.I look forward to trying them.I actually just wanted to say that the last comment was very rude, and I’m sorry that someone is so mean and cold to type that.I’m sure that these graham crackers are super! :)~*~Stardust Faerie~*~”

  • “Yuck! But my dog loved them.”

  • “Yeah, you can’t get graham crackers in my country, but I miss them and these are great! I had trouble getting them to stick as well, or maybe it was just my impatience. Anyway, I brushed the tops with cinnamon and sugar AND also had TONS of fun poking holes in them with a fork! 😀 Thanks!”

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