Graham Crackers

"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."
 
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photo by Just Happy photo by Just Happy
photo by Just Happy
photo by jessicaknight photo by jessicaknight
photo by melting pot photo by melting pot
Ready In:
42mins
Ingredients:
9
Yields:
4 dozen
Serves:
24
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ingredients

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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 minutes in the preheated oven, or until crisp.
  • Edges will be golden brown.
  • Remove from baking sheet to cool on wire racks.

Questions & Replies

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Reviews

  1. The Scone
    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.
     
  2. dayla
    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!!!
     
  3. enigma535
    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!
     
  4. Lets Cook
    This really is wonderful! I might never need to buy graham crackers again. :) Like other reviewers, I used 1/4 more milk, and about 1/4 more, since I live in such high elevation and it's dry here. I used butter in place of shortening, as I feel it is healthier and these are for my daughter. I found these cooked best for about 12-13 minutes in oven, and hardened slightly more after cooling. I experimented with honey on top, honey and cinnamon-sugar, cinnamon-sugar and nothing at all. I found I really liked nothing at all - or just cinnamon-sugar. Honey seemed to soften the cookies a smidgen, and I prefer them hard. (I used aguave) I cut each cracker with a cookie cutter and made a ton of hearts, which my kids adore and my husband cant wait to use these for smores. I think I'll make these again and again. A bit of work, but fun change, and healthier than the stores. (If you can call a cookie healthy lol)
     
  5. Cookinwithsoul
    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.
     
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Tweaks

  1. Lets Cook
    This really is wonderful! I might never need to buy graham crackers again. :) Like other reviewers, I used 1/4 more milk, and about 1/4 more, since I live in such high elevation and it's dry here. I used butter in place of shortening, as I feel it is healthier and these are for my daughter. I found these cooked best for about 12-13 minutes in oven, and hardened slightly more after cooling. I experimented with honey on top, honey and cinnamon-sugar, cinnamon-sugar and nothing at all. I found I really liked nothing at all - or just cinnamon-sugar. Honey seemed to soften the cookies a smidgen, and I prefer them hard. (I used aguave) I cut each cracker with a cookie cutter and made a ton of hearts, which my kids adore and my husband cant wait to use these for smores. I think I'll make these again and again. A bit of work, but fun change, and healthier than the stores. (If you can call a cookie healthy lol)
     
  2. 89240
    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.
     

RECIPE SUBMITTED BY

I've been a Winter Park, FL resident since August 1962, when my father retired from the Army.
 
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