Awesome recipe !!!!Tastes like the real thing!!! It wasn't hard to make, either-I made them up and used some to make a graham cracker pie crust..tasted wonderful !!! the rest are being nibbled on for snacks..they're going quick !! Thanks for posting..this recipe is definitely a keeper ! TERESA
We had these with S'mores and they were great! Who knew you could make graham crackers? :) We didn't have molasses, so we used sorghum. We only chilled the dough for about an hour, and we rolled it out between sheets of waxed paper (about a quarter of the dough at a time). We also turned the oven down and cooked them longer until they were browned all the way across, to make sure they would be nice and crispy.
I was torn between 3 and 4 stars, to be honest. I too, had a difficult time rolling these out. I was tempted to add more water, but, being fairly new to baking, I was afraid I'd have a gooey mess. The instructions were ok except I didn't know if I should treat the Crisco the same as the butter, but I did anyway. Maybe it didn't matter. The taste is good, not wonderful, but good. I probably won't make these again. For a crispy kind of cookie, they're ok.
Pretty good, tastes dead on! Really good when spread with peanut butter. I think for my next try, I'll put them on a lower rack in my oven to try and get them crispier...this batch was sort of crispy on the edges, but softer elsewhere. Maybe I also need to roll them extra thin?
These are a bear to roll out without the dough falling apart! Had a hard time not cursing as I rolled these out with my 3 yr old!! The flavor is good, though. My 11 mo. old is loving these as biscuits!