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 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.
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.
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!
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.
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.
Delicious... crispy and sweet. I only used whole wheat flour but was still impressed with this cracker.
These have a slight sweet taste but are otherwise bland. (even after I added cinnamon to the recipe). If my kids try them tomorrow and like them then I might make them again otherwise they weren't a winner for me.
