Graham Crackers

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Great recipe. Used 1/2 honey 1/2 molasses for more of a honey graham taste. For those looking for Graham flower it's now usually labeled as stone or course ground whole wheat flour. Most mills don't use the Graham name anymore.

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Yum! Very easy and very good. I will make these again.

I used fresh ground wheat berries for the graham flour which is easy if you have the equipment.

Next time, I will make some adjustments for my personal taste. The molasses flavor was a little strong (not in a bad way!, so next time I might try using honey as someone suggested. I also sprinkled mine with a bit of sugar before cooking.

I think the graham crackers would be good with a tbsp of orange zest mixed in to the dough and sugar/cinnamon sprinkle on top.

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As mentioned in the show, for those who cannot obtain graham flour:
:
sift together:
84 g white flour (2/3 cup
15 g wheat bran (slightly less than 1/3 cup - coarsely ground
2.5 g wheat germ (1.5 teaspoons

makes approx. 1 cup

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These taste great! I made them with my 3 year old son--fun project! It was fun using the scale. I used mostly maple syrup in place of the molasses because I was afraid it would overpower the taste, but next time I will try using only molasses as the recipe says. Looking forward to making them again! This recipe is a keeper.

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I absolutely love that these are made with graham flour (which I buy from Bob's Red Mill, but I think next time, I'll use 6 ounces of Graham flour and 4 ounces of all-purpose. They were a tad too "gritty". I also think I'll cut the amount of molasses in half because they ended up much darker in color than I would have liked and had taste more like a ginger snap cookie.

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I continue to make these at least once a month. I found cutting them into pieces before baking and re-cutting once they come out of the oven to cool makes it very easy to snap them apart. Why would anyone buy graham crackers today? Delicious.

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I just used a coarse wheat flour since it's impossible to find graham flour in HK. I thought to try this out for my cheesecake's crust, but I'm not sure if it'll make it that long here. My dad is eating it up!

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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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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!!!!