Comments on: Graham Crackers

By: steph (whisk/spoon)

steph (whisk/spoon) — Fri, 24 Apr 2009 21:11:03 +0000

Memoria: Thanks for the question. The recipe I used came out of one of KA’s cookbooks, not off their website. I did not make ingredient changes to the recipe in the book…they just must have published a slightly different one in the book than on the site.

By: Memoria

Memoria — Fri, 24 Apr 2009 02:26:23 +0000

I compared your recipe and the one on KA’s site. I was just wondering why you made the changes you did so that I can know which recipe to follow. For example, your recipe doesn’t have the egg; it has confectioner’s sugar (3/4 cup), etc. Thanks!!

By: steph

steph — Sun, 12 Aug 2007 06:47:18 +0000

Cynthia- Give me a couple of weeks, and I will have something for you.

Tartlette and Patricia- My pleasure!

Robin- You are so right about homemade!

By: Robin

Robin — Fri, 10 Aug 2007 15:49:36 +0000

Wow, I would never think to make homemade Graham Crackers… but this recipe sounds great. Anything homemade tastes better than the packaged stuff!!

By: Patricia Scarpin

Patricia Scarpin — Thu, 09 Aug 2007 16:39:00 +0000

Thank you for sharing this recipe, Steph – we can’t find Graham Crackers here in Brazil!

By: Tartelette

Tartelette — Thu, 09 Aug 2007 04:47:20 +0000

Always thought about making mine but never got around to it. Thanks for sharing the recipe!

By: Cynthia

Cynthia — Thu, 09 Aug 2007 00:55:24 +0000

Uh uh, not sand, it does look like something sweet. Can’t wait to see what you make with it.

By: steph

steph — Wed, 08 Aug 2007 23:19:41 +0000

Mari- I didn’t realize that they are such an American thing. I was baffled when I couldn’t find them. Then I read on Wikipedia that they were developed in New Jersey in the 1820s! Poor Aussie and NL kids…not knowing what a graham cracker is! Yes, they do taste like graham crackers, but like with anything store-bought vs homemade, there is a bit of a difference. I think store-bought are made with graham flour, which can be hard to find, so the recipe here approximates that with a combo of white and whole wheat flours. You can do like I did, and just make a half batch (1 tray worth) to try.

Deborah- Try them out. The dough’s a bit sticky to work with, but they are pretty easy to make.

marye- Thanks!

Jerry- Give them a try! It may not be worth the extra effort if you are only using them for a crust (I only did because I couldn’t find the crackers in the stores here). With all the extra butter, sugar and cinnamon in a crust, I don’t know that it makes all that much difference there, but they would certainly make a good s’more.

Nirmala- I love King Aruthur, too! I hope to visit them in Vermont sometime! Looks like they have some fun baking classes and a great store.

By: Nirmala

Nirmala — Wed, 08 Aug 2007 20:19:31 +0000

Oh my! I think I’m going to have to make these. I love graham crackers! And I love King Arthur flour.

By: Jerry

Jerry — Wed, 08 Aug 2007 20:01:23 +0000

I was thinking the other day, wouldn’t it be great to find a graham cracker recipe, and it appears! Perfect for a key lime pie, however, it does double the time.