Graham Crackers

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I took some liberties on attempting to simplify this recipes, which did not turn out well. First, my butter wasn't cold enough, eventhough it came straight from the fridge. I know this b/c once I pulsed it, the consistency was like cake batter, which led me chill the dough longer than 30 minutes, which sadly, didn't work. Then I rolled everything out & baked the crackers on a Silpat. I've never had a problem working with a Silpat, but this tragically did work for this recipe & I don't know why. I cut my crackers w/a pizza cutter, but once the crackers started baking, they rose up a bit, deflated as I expected, but I couldn't break them apart for the life of me. Needless to say, nothing worked the way I planned & so the recipe turned out taking much longer than necessary & the end result was a lot of crumbs & oddly shaped crackers. Also, unless you're a pro at rolling out dough, expect the corners & edges to burn a little unless you're watching it the entire baking time. I went from baking them 25 mintues to 15 minutes & they still were over browned, but the correct thickness. My kid won't eat them, but honestly, despite all the issues I had, they still taste good. Go figure. I'm sure all the problems were due to my changes. I'm only responding to let others know of my pitfills & where not to cut corners. Alton Brown's recipes are truely the best & very skillfully tested.

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I made these at my five-year-old's request after watching the show together. The dough came together quickly and easily. They smell exactly like commercial graham crackers (when making a graham cracker crust which shouldn't be a surprise but was! I refrigerated for longer than recommended and as a result it was a little difficult to roll out. Next time I'd refrigerate for just a few minutes, roll out & chill, and then cut--like I do with other rolled cookies.

My daughter declared them "even better than the ones in the box!"

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I made these crackers using all graham flour instead of part white, used honey instead of molasses, and they were delicious! Very crispy if rolled out as thin as the recipe requires!

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These crackers are easy and delicious! Just like one of the other reviewers said make sure you roll them thin if you want them crispy. I also tried them with the honey and they are wonderful! AB all of my friends and co-workers love it when I try a new recipe and 99% of my best recipes come from you!
Thanks from an admirer.

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A delicious recipe, to say the least. I made mine without a food processor but both batches still came out great. Keep to the 1/8 inch thickness for crispier crackers. To cater to my own personal taste, I experimented by toning back the molasses a little by replacing half of it with honey. It was easy and fun to make with my kids. And, since I don't like ginger bead cookies, I'm using this recipe to make "Graham Man Cookies"!

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I tried this recipe hoping to find a cheaper option than purchasing organic graham crackers for my 14 month old son. These are very easy to make, no harder than any cut out cookie, and they are absolutely the best tasting crackers I have ever had. They are best when still warm from the oven. My son loves them!