Graham Crackers

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I have made these several times now and they are a fave. I use the recipe as written with no subs and because I love the flavor of molasses. My only issue is that graham flour is becoming increasingly difficult to find here.

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These are delicious. I substituted honey for the molasses right off the bat. Also, the way the recipe is written, I weighed out the ingredients unless they were given in teaspoons. The crackers came out perfectly. Next time I will roll them a little thinner just to give it a try.

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I made these the day after Thanksgiving, 11-25-11. Absolutely delicious in taste and texture. I had not made these before and I didn't roll my crackers thin enough, but you know, they were so good anyway. Similar to a gingerbread cookie. I ate way too many and plan to make them again in the next week or two. Not a hard recipe once a person tries it. Well worth the time. Thank you Alton Brown.

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Great crackers! I adore you Alton Brown; you're so funny. Loved the bit with the Graham impersonator and I learned something new; never even wondered about the origin of Graham flour! TY much!!!!

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I was very excited about a graham cracker recipe I could make from my own organic ingredients that my three small children could help make and eat. These crackers were good, crispy, and sweet. I used blackstrap molasses and they were very dark. We enjoyed them, but next batch I will split the molasses to halo honey and half molasses. They also burned the edges at the full cooking time, so I will probably decreases the temperature next time. I also made my own graham flour from a recipe online with organic AP flour, wheat bran and wheat germ from our farmer's market, which was a lot cheaper than ordering it online, since I couldn't find it in the store.

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Really nice and crisp - I thought I'd failed and made graham bread because I added too much milk to get it into rolling form at the end. Being a majority of whole wheat flour prevented the gluten from forming too much, I suppose. I simply left the crackers in the (turned off oven after about 25 mins to dry out and they are excellent! I'll try these again without adding the add'l milk. I also substituted 1/2 honey for the full molasses.

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Tasty. Crunchy. Works. I agree with other reviewers -- MUST be rolled thin enough and baked long enough to get crunch. The only problem I had was when I rolled it out between parchment sheets, half the dough stuck to the top sheet. The dough had been in the fridge for hours. I had to scrape the dough off the top sheet and finger pat it on the bottom with wet fingers. Worked better with a wet rolling pin on just one sheet of parchment.

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This is my fifth time making these and I think I've got it down. for sweetening, I use half honey and half molasses. I roll the dough out really thin (1/16" or smaller and use a cookie cutter so the edges of each cracker get nice and brown. These grahams have great flavor and are surprisingly easy to make.

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I've made these twice now. The first time I followed the recipe exactly and got something that tasted like bran muffins...soft and strong flavored. Good but not what I expected. The second time I used honey instead of molasses, rolled them about 3/16" thick and actually cut them and spaced them on the sheet pan. They took about 16 minutes to bake. They're SOOOO much better this. More like the graham crackers you'd expect.

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I made these once and am on my second batch. After reading the other reviews I ended up under-baking them somewhat and they never quite got crunchy, but the flavor was still very nice. I also think I rolled them a little too thick.

My family also indicated that they couldn't taste the cinnamon at all over the molasses, so I am adding more cinnamon instead of substituting the molasses as we like the flavor of the molasses, just wanted some cinnamon also.