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Homemade Graham Crackers

Homemade Graham Crackers

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My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!


Hi Bold Bakers!

From pie crusts to S’mores, countless Bigger Bolder Baking recipes utilize Graham Crackers (like my new 15 Minute Coconut Cream Pie!). We all know and love them: those toasty, cinnamon-y, golden brown crunchy cookies! But, did you know you can (and should) make them at home?

I’m so excited to share my super simple recipe for this Bold Baking Basic, Homemade Graham Crackers. Just like with any other ingredient, Graham cracker cookies are way better homemade.

Why are they called ‘Graham’ crackers?

Graham crackers are a whole wheat sweet cookie used in baking and making S’mores. Did you know that Graham crackers are called that because they’re made from Graham Flour? It’s a flour similar to conventional whole wheat flour in that both are made from the whole grain, but Graham flour is ground more coarsely. Graham flour is named after preacher Sylvester Graham, and that’s why you’ll always see Graham crackers capitalized — and Graham believed that a diet anchored by homemade whole grain bread is what was intended for us.

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How do I shape Graham crackers?

Believe it or not, you do not need any special cutters or stamps to shape the Graham Cracker dough into that iconic Graham shape. All you need is a ruler, a rolling pin, a knife, and a fork.

After rolling the dough to the desired thickness (roughly 1/4 cm), I use my ruler and a knife to cut the dough into even squares. Then using my knife I draw a line down the center of the cookie and using my fork I prick  3 sets of holes on either side of the line. This helps the cookies bake evenly and makes them easy to break in half and snack on once baked. Just a note: this is a very soft cookie dough so make sure your countertop is floured along with your rolling pin. 

What desserts use Graham crackers?

These sweet and lightly spiced cookies go really well with fruity, creamy, and chocolatey desserts, which is why they appear in so many of my desserts. From my 10 Minute Key Lime Pie to my S’mores Ice Cream Sandwiches, these Homemade Graham Crackers are the building blocks of some of my personal favorite treats!

How long do Graham crackers last? How should I store them?

You should keep my Homemade Graham crackers keep in an airtight container at room temperature for up to 5 days. You can also freeze the raw dough to thaw and bake at a later date. Last but not least, the baked Graham crackers can be frozen as well. This means you can ALWAYS have Homemade Graham Crackers on hand.

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4.32 from 45 votes
Homemade Graham Crackers
Homemade Graham Crackers Recipe
Prep Time
30 mins
Cook Time
10 mins
Resting time
1 hr
Total Time
40 mins
 

My Homemade Graham Cracker recipe gives us what we all know and love: those toasty, cinnamon-y, golden brown crunchy cookies perfect for pie crusts and dessert sandwiches!

Course: Dessert
Cuisine: American
Servings: 22 Graham Crackers
Author: Gemma Stafford
Ingredients
  • 2 cups (10oz/284g) whole wheat flour
  • 1 cup (6oz/170g) light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 7 tablespoons (3 1/2oz/100g) butter, room temperature
  • 3 tablespoons whole milk
  • 1/3 cup (3oz/85g) honey
  • 2 teaspoons vanilla extract
Instructions
  1. Line 2 large cookie sheets with parchment paper, set aside.

  2. In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.

  3. Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.

  4. In a separate jug, whisk together the milk, honey, and vanilla.

  5. Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft. 

  6. Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better. 

  7. On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much. 

  8. Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

  9. Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy. 

  10. Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores. 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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96 Comments

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  1. Cassandra Anderson on September 13, 2019 at 10:26 am

    I love these! Made this one and then made the second batch without cinnamon to mix it up a bit. Would you be able to make a chocolate Graham cracker, maybe reduce the flour and add Cocoa powder? My oldest favorite Graham cracker is the chocolate ones 😁

    • Gemma Stafford on September 13, 2019 at 10:36 am

      Hi Cassandra. Thank you for being here. I’ll take note of your suggestion.

  2. Brian on September 8, 2019 at 3:25 pm

    Thanks for an easy to follow recipe for such a delicious treat!

    I used a combination of whole wheat flour, Graham flour and almond flour. Basically 60/30/10 to your total flour weight. (Can’t even tell the almond is there. Next time I’ll leave it out) Added molasses to the honey mixture… (Yes, these are sweet) refrigerated overnight, rolled out and baked in the morning. Oh, dusted with cinnamon/sugar mixture before the oven.

    Great with coffee!

    • Gemma Stafford on September 9, 2019 at 9:05 am

      Thank you for sharing this tip here Brian. It sounds like a good pair for coffee.

  3. RF74 on September 2, 2019 at 3:12 am

    The first time when I made these, they were over cooked. Yesterday I tried this again for tiramisu. They were soft at first and I baked them for extra 4 minutes and they taste so good! My stepdaughter made s’mores out of it and she was so happy to know so many store bought goodies can be made at home with love!

    • Gemma Stafford on September 2, 2019 at 10:41 am

      Wow! I’m happy that your daughter liked it too. Graham crackers is a classic favorite – and still the best for s’mores!

  4. Tamanna Bhatnagar on August 26, 2019 at 6:07 am

    hi Gemma,
    can i use powdered white sugar of same amount instead of brown sugar? Also i want to make them melt in mouth instead of crunchy in taste for my old grandfather. can you please help me in this?

    • Gemma Stafford on August 26, 2019 at 9:58 am

      Hi Tamanna. Powdered white sugar is not as sweet as brown sugar. I would suggest 1 1/2 to 2 cups powdered sugar for every cup of brown sugar. Brown sugar contains molasses, which accounts for a different taste and texture in the finished product that can’t be achieved with powdered white sugar.

  5. Tamanna on August 26, 2019 at 5:55 am

    Hi Gemma, can I use same amount of white powdered sugar instead of brown sugar in this receipe? Also, I want to make it melt in mouth instead of crunch in taste for my old grandfather. Can you guide me for this?

    • Gemma Stafford on August 27, 2019 at 4:49 am

      Hi there,
      the powdered sugar will help you to achieve the more velvet texture. this type of cracker, however, is meant to be more rustic than tender.
      This is almost always the case when using whole wheat flour. Try it I say, it cannot be a fail, and it may work out really well for you, and for granddad too.
      Let us know, I will be interested in the result,
      Gemma 🙂

  6. Poropuff on August 13, 2019 at 3:39 am

    Hello,Gemma!
    I loved this recipe a lot,it turned out amazing and as always with your recipes everything went smooth without problems~
    The only thing is they are a bit too sweet for my taste(but I’m sure their sweetness will be a great addition for cheesecakes).Could I possibly reduce the ammount of sugar adding more flour instead?

    • Gemma Stafford on August 14, 2019 at 2:39 am

      Hi there,
      I am happy you tried this recipe, it is a goodie for sure!
      You can reduce the sugar in any recipe but you need to understand the purpose of the sugar, which changes according to the recipe. In this case, it reacts with the baking soda/bicarbonate of soda to crisp the cookie.
      Reducing the sugar will change the texture, and flour is not a substitute. Alternative sugars such as erythritol/stevia etc will not caramelize so these will not do what you want here either. So, reduce the sugar carefully. I think you will get away with removing about 60g/2ozs of the sugar, leaving the honey as is. I hope this is of help,
      Gemma 🙂

  7. Kindra on August 12, 2019 at 1:06 pm

    If we are going to use the cracker in another recipe where we blitz them to make crumbs, could we omit the milk and make a crumble mixture in the food processor, to bake it as a crumble topping instead of forming cookies?

    What other recommendation would you have, so one doesn’t need to roll out and form the cookies?

    • Gemma Stafford on August 13, 2019 at 2:51 am

      Hi Kindra,
      yes! why not, that is easy to do.
      You can also bake it as a pastry case for some applications, to take a custard type filling for instance, with fresh fruit, delicious.
      This is a flexible thing for sure and your instinct is right, the milk can be omitted but it will bake really quickly so you will need to monitor it. you may also need to move it around on the baking tray so that it bakes evenly.
      This is how #boldbaker think! well done you,
      Gemma 🙂

  8. Wendy on July 19, 2019 at 9:15 am

    I was wondering if you have ever baked the crumble to use for pie crusts, if so would you bake it for the same amount of time? Seems like needless work to roll and cut if you’re just going to end up throwing them in a food processor to make them crumble again. Thanks for any insight!

    • Gemma Stafford on July 21, 2019 at 7:46 pm

      hum, yes you could try that but just note that if you bake it like that it will be one big crisp cookie and very hard to eat with the rest of the pie.

      Breaking it down and adding butter makes for a more enjoyable eating experience.

      Hope this helps,
      Gemma.

  9. Mimibakes on June 10, 2019 at 6:12 am

    Made these with my 3 year old daughter on a rainy day. Although uniformity isn’t my forte and my daughter’s crackers were riddled with holes, these turned out absolutely delicious! Thank you, Gemma!

    • Gemma Stafford on June 11, 2019 at 8:31 am

      No need for these to be picture perfect. I think delicious, rustic and made by you makes it perfect! Well done! Gemma 😊

  10. PoppyK on June 7, 2019 at 11:55 am

    This appears to be for the plain Graham crackers. At what stage would you suggest applying Cinnamon Sugar to the tops for that type of Graham cracker?

    • Gemma Stafford on June 8, 2019 at 4:25 am

      Hi Poppy,
      I would sprinkle it on before baking and lightly press it in, that will do it for you,
      Gemma 🙂

  11. Fact Checker on June 6, 2019 at 6:57 pm

    “Graham believed that a diet anchored by homemade whole grain bread is what was intended for us.”

    This is true, but to expand on that, he was kind of a nutter.

    – He believed that people should eat only plants, like Adam and Eve in the Garden of Eden, and believed that plague and illness were caused by living in ways that ignored natural law.

    – Graham created a theology and diet aimed at keeping individuals, families, and society pure and healthy – drinking pure water and eating a vegetarian diet anchored by bread made at home from flour coarsely ground at home so that it remained wholesome and natural, containing no added spices or other “stimulants” and a rigorous lifestyle that included sleeping on hard beds and avoiding warm baths.

    • Gemma Stafford on June 7, 2019 at 11:44 am

      Hi there,
      Haha! though I enjoyed your thesis, I refrained from publishing it in its entirety. You will understand that it may not be appropriate for some of my young audience. Thank you though, most informative,
      Gemma 🙂

  12. Darinka on May 20, 2019 at 5:44 pm

    Hi,Gemma!
    I made them today and I loved the real homemade taste.I used the exact amounts of the ingredients,but since I was out of brown sugar I used cane sugar instead.I’m wondering if this was the reason for the crackers to come out a little bit on the chewy side.Trying to fix this problem I baked the second batch a few minutes longer -they came out harder but not crispier. Do you have any tips how I can solve this? Thank you.

    • Gemma Stafford on May 21, 2019 at 8:38 pm

      Hi Darinka,

      Yes, next time roll them even thinner and then they should be crisp like the way you want.

      Hope this helps,
      Gemma.

  13. Jason on May 18, 2019 at 6:08 pm

    Hi Gemma,
    I was wondering if I could use plain flour or cake flour as a substitute for the whole wheat flour because we don’t have any whole wheat flour in my kitchen!

    • Gemma Stafford on May 19, 2019 at 3:19 am

      Hi Jason,
      Graham crackers are a wholewheat cracker, it is the nature of them. Here in the US, they are traditionally made with Graham Flour, a flour branded by Sylvester Graham, a Presbyterian minister who espoused a temperate lifestyle in the 18th century. Today we find wholemeal/brown flour in all sorts of places and milled in all sorts of ways too. Generally, where you find white wheat flour you find wholemeal too.
      This cracker would be a totally different thing with white flour, actually a cracker, but not at all the same. It would also take liquids in a different way. I suggest you try it, it will not be a fail. Add the liquids carefully until the dough comes together in a clean ball. Rest it then, and roll it thinly and proceed. Keep an eye on the bake too for doneness.
      Do let us know if you try this, and send us a photo!
      Gemma 🙂

  14. yashaswi on May 5, 2019 at 2:28 am

    Hey! In the recipe you mentioned 2 cups which is 16 oz but in the bracket you wrote 10 oz!

    • Gemma Stafford on May 5, 2019 at 3:33 am

      Hi there,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so the rice will be different from sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get digital scales, it will be the most accurate of all!
      I hope this is of help,
      Gemma 🙂

  15. Cherith on April 11, 2019 at 4:09 pm

    So I made these this afternoon Gemma.
    I just backed off a notch in the grind of the flour so it was a bit more coarse.
    I drastically cut down the sugar (used 100g as opposed to 170) but still found them too sweet for my taste. But I like the basic recipe and it’s nice to take your creations and tweak them to be what I want them to be. That’s what it’s all about isn’t it? I will do this one again for sure. The rest of the family loved them.

    • Gemma Stafford on April 12, 2019 at 4:47 am

      Thank you Cherith, i got to this earlier, delighted to hear from you, do keep us in the loop,
      Gemma 🙂

  16. Cherith on April 11, 2019 at 8:32 am

    Gemma this recipe is where the fresh milled flour really shines. Even if you don’t have a mill you can make flour in your blender. I regularly make a ‘wheat meal’ biscuit (remember Carr’s?) to go with my tea. It’s very similar to this.
    Hard red wheat berries are not as rare as you’d think. I believe whole foods have them. You want to step up your flavour, (and the health boost) give it a shot.

    • Gemma Stafford on April 12, 2019 at 4:14 am

      Hi Cherith,
      That is really something we have to get to. I like the idea too of trying different type of wheat, we generally do not have this option when we buy flour. You have me thinking now! Thank you for this input, other bold bakers will be delighted with this too,
      Gemma 🙂

  17. M on April 9, 2019 at 6:56 am

    Is whole wheat flour, the same as graham flour?

    • Gemma Stafford on April 10, 2019 at 4:34 pm

      They are very similar, graham flour is not as finely milled.

  18. Franca D'Angelo on April 9, 2019 at 5:48 am

    I’ve been living in Italy for the past 14 years… One of the MANY MANY things I miss eating…are graham crackers!!! THANK YOU!!!! 🤗

    • Gemma Stafford on April 10, 2019 at 4:16 pm

      It’s my pleasure, let us know what you think!

  19. Helen Slater on April 8, 2019 at 9:41 am

    Can I use Almond Milk?

    • Gemma Stafford on April 8, 2019 at 9:46 am

      Yes you can!

  20. Tonya Gansz on April 1, 2019 at 3:26 am

    Can I use 2% milk instead of the whole milk

    • Gemma Stafford on April 1, 2019 at 9:52 am

      Hi, yes you can.

  21. Ashwini on March 28, 2019 at 9:22 pm

    Can we use white crystalline sugar instead of brown sugar?
    Also wanted to know in OTG on which mode the products should be baked? Like we have three modes. Like – 1. Heat is supplied from upper end which has – showing upwards, 2. Heat supplied from upper and lower end and 3. Only from lower end which has _ sign.
    Requesting you to let me know. Coz some times the products gets burnt or they remain uncooked.

    • Gemma Stafford on March 29, 2019 at 4:35 am

      Hi Ashwini,
      This is a common question here on BBB.
      The really important thing for you to do is to learn to use your oven, according to the manufacturers instructions. Many manufacturers have tutorials online, it is worth checking this out. I do not have a general rule for you as the oven vary so much. I am sorry, this is for you to understand.
      You can of course change the sugar. You can also add a little molasses to the white sugar (https://www.biggerbolderbaking.com/?s=How+to+make+brown+sugar) this will help with the flavor.
      Thank you for being in touch,
      Gemma 🙂

  22. Ajay on March 27, 2019 at 10:15 am

    Hi Gemma, I have a daughter with dairy allergies, and the vegan butter upsets her stomach, too. Any way to make this recipe with something other than butter??
    Thank you.

    • Gemma Stafford on March 27, 2019 at 3:29 pm

      Hi, you can use coconut oil instead!

  23. Lana Schreider on March 5, 2019 at 5:59 am

    Hi !I made this recipe and it was delicious!! Actually I made it twice because they were ao good.But just one question, can I use only half the sugar and half the honey? Cause I find it a little bit too sweet for me.If I do,what other meausurements should i change? Thank you Jemma !!

    • Gemma Stafford on March 7, 2019 at 1:38 am

      Hi Lana,
      Thank you for your kind words.
      Remember that the sugars are what hold this cookie together. You will need enough to do that. Generally if id hangs together well before it is baked, it will also hold in the bake. Try it! Perhaps make 1/2 a batch, see how it works. You can then adjust the next one and get it exactly right for you. Thank you for this input, do let us know how you get on with this,
      Gemma 🙂

  24. Lana on March 3, 2019 at 9:26 am

    Hi Gemma!I made these crackers and it was perfect! But I wanted to reduce the sugar.Can I do that? If i reduce it say by half will the other measurements change?Thank you !

    • Gemma Stafford on March 5, 2019 at 12:51 pm

      Hi, yes you can use a sub like Swerve or Lakanto in place of sugar.

      • Lana on March 5, 2019 at 1:24 pm

        Thank you! That’s great ! But I meant the sweetness I guess I put it wrongly.Can I reduce the sweetness like using only half of the sugar and honey?I guess I meant the sweetness thank you Gemma!

        • Gemma Stafford on March 5, 2019 at 4:26 pm

          Hi, i would not suggest that as they might not hold together as well.

  25. Stephanie on March 2, 2019 at 3:34 pm

    Love this recipe! So much better than store bought.. Can this recipe be doubled?

    • Gemma Stafford on March 2, 2019 at 9:28 pm

      I’m delighted to hear that! Yes it can!

  26. Khuraim on March 2, 2019 at 1:52 am

    Hi Gemma. I don’t have whole wheat flour, can I just use regular All purpose?

    • Gemma Stafford on March 2, 2019 at 9:35 pm

      Hi, yes you can.

  27. Gaby on February 27, 2019 at 6:17 pm

    Will almond flour work?

    • Gemma Stafford on February 28, 2019 at 3:56 am

      Hi Gaby,
      NO! Graham flour is a whole wheat flour, you will need to use a good all purpose GF flour, and perhaps add a little gf oat bran. This will not give the same result though. Olivia will see what she can come up with, I wil ladd it to the list, thank you,
      Gemma 🙂

  28. Marion on February 25, 2019 at 11:21 am

    Can you substitute wheat for a gluten free something?

    • Gemma Stafford on February 25, 2019 at 4:02 pm

      Yes, you can if you like. Enjoy!

  29. Ester on February 24, 2019 at 9:59 pm

    Hi Gemma,
    I need to prepare a large amount of cookies and desserts for an event. What kind of those can I freeze? Are there any rules about freezing?
    And can I use coconut oil instead of butter in the graham crakers?
    Thank you so much

    • Gemma Stafford on February 25, 2019 at 9:31 am

      Hi, yes you can use coconut oil. Are wanting to freeze the dough or the finished cookies? You can do both!

  30. Angela on February 20, 2019 at 7:27 pm

    I never keep whole wheat flour. How will all purpose white flour change the end product?

    • Gemma Stafford on February 21, 2019 at 10:22 am

      Hi, the whole wheat flour is what give them density and flavor i really suggest you give it a try!

      • Tami Moore on June 25, 2019 at 9:54 pm

        Thank you for this recipe. My daughter is allergic to soy so I need an alternative. We didn’t have any any wheat flour so I used all-pupose white & added in some flax seed to help with the graininess & its hold. The only tip I would add is to portion out the dough into large balls (slightly bigger than a tablespoon) & roll each cracker out directly on the parchment paper with another sheet of parchment on top. Doing so prevents sticking & tearing in the transfer process. The crackers turned out great, though they have a much more buttery taste than I’m used to. Thanks again!

        • Gemma Stafford on June 26, 2019 at 3:46 am

          Good job Tami! So well done, and I love the idea of rolling the dough between the sheets of silicon/baking paper.
          Thank you for this input, it will help other bold bakers,
          Gemma 🙂

  31. Loretta on February 20, 2019 at 4:23 pm

    Hi Gemma,

    If honey or maple sugar is used instead of brown sugar, will the measurement change?

    Also, will molasses be a substitute at all?

    Thanks so much! Also, so happy that you will have a cook book coming out soon!!! Congratulations!!!! 🙂 : )

    • Gemma Stafford on February 20, 2019 at 4:31 pm

      Thank you so much! The measurement would stay the same, no need to use molasses, as it might change the texture.

  32. Kiya H on February 20, 2019 at 5:22 am

    Does the butter need to be soft or can you melt it?

    • Gemma Stafford on February 20, 2019 at 4:11 pm

      I suggest room temperature for this recipe. Enjoy!

  33. precious ordu on February 20, 2019 at 5:07 am

    Hello Gemma great recipes but am allergic to honey can I use sugar instead

    • Gemma Stafford on February 20, 2019 at 4:22 pm

      Hi, you can use maple syrup instead.

  34. Dianna Lynn Stafford on February 20, 2019 at 12:28 am

    I love your style of cooking. It is so natural and basic. I have learned so much from you and I have been cooking all my life and I am far from being a spring chicken. Can you use regular sugar? I cannot find brown sugar or molasses in the country where I just moved to. Thank you and please keep the bold baking coming.

    • Gemma Stafford on February 20, 2019 at 4:12 pm

      Thank you so much for the lovely message 😀 i am delighted to hear that, yes white sugar or even coconut sugar will do!

  35. icanbake on February 19, 2019 at 3:04 pm

    Can I use stone ground white whole wheat flour in this recipe?

    • Gemma Stafford on February 19, 2019 at 3:19 pm

      Hi, you can yes.

  36. Lisa on February 19, 2019 at 12:42 pm

    Can I use coconut sugar instead of brown sugar?

    • Gemma Stafford on February 19, 2019 at 2:36 pm

      Hi, yes you can! Great idea.

  37. Katherine Clark on February 19, 2019 at 8:30 am

    Do you have a recipe book I would love to buy one.

  38. VanessaM on February 18, 2019 at 7:28 pm

    Can I substitute brown sugar with more honey or something a bit on healthy side??
    I want to make these crackers for my mum and dad and they are restricted from any kind of sugars for a while…(I think honey can be an exception…)
    Please help me out on this….

    • Gemma Stafford on February 19, 2019 at 3:25 pm

      Hi there, you can use coconut or date sugar here instead. Enjoy!

  39. Mariya on February 18, 2019 at 1:57 pm

    Gemma, I’m so excited to see this recipe! Do you think the butter could be substituted with cold coconut oil?
    Thank you 🙂

    • Gemma Stafford on February 18, 2019 at 4:56 pm

      Hi, yes that will work here. Enjoy!

  40. Nikita on February 18, 2019 at 8:26 am

    Can leave the cinnamon out if you don’t like

    • Gemma Stafford on February 18, 2019 at 4:56 pm

      Yes, you can leave it out.

  41. Cece osborn on February 18, 2019 at 5:46 am

    Hello, i love your recipies. I am allergic to honey, both cooked and raw. Is there any way to make graham crackers without honey?

    • Gemma Stafford on February 18, 2019 at 4:54 pm

      Hi, you can use maple syrup.

  42. G on February 17, 2019 at 7:08 pm

    Is there anyway to convert this to gluten free?
    I know gf graham crackers are available but they are expensive and not tasty

  43. KHAMARUZAMAN BIN HAMID on February 17, 2019 at 4:03 pm

    i like all resepi

    • Gemma Stafford on February 18, 2019 at 2:20 am

      Hi there,
      thank you, I am really happy to hear that. Thank you for your kind words,
      Gemma 🙂

  44. Javeria on February 17, 2019 at 2:42 pm

    Thank you so much for this recipe! I’ve always wanted to make graham crackers to use for smores. Now that I have a recipe from the blog I trust the most, I will be making them very soon! Do you think it will be fine to use flour which is 3 parts whole wheat and 1 part refined wheat flour? because that’s what we have always in our home

    I wonder if these cookies will be good for making ice cream sandwiches, I’d like to make a butter pecan ice cream sandwich with them <3

    • Gemma Stafford on February 18, 2019 at 2:07 am

      Hi Javieria,
      Yes, this recipe will work really well with your flour blend. You may need a touch more liquid as flours take up liquids in different ways. These cookies will also work really well for your ice cream sandwiches, which sound divine! A favorite flavor combination here too.
      I hope you like this recipe, let us see your ice cream sandwiches too,
      Gemma 🙂

  45. Elaine on February 17, 2019 at 9:49 am

    that looks great in fact I was going to do a receipe but did not have enough of graham crackers now I will when i do the receipe.

    • Gemma Stafford on February 18, 2019 at 1:26 am

      Hi Elaine,
      this is really a lovely biscuit/cracker, very delicious, even on its’ own, with cheese and as a base for other desserts. We love it here at BBB.
      Thank you for being here with us,
      Gemma 🙂

  46. charu gohel on February 17, 2019 at 9:40 am

    I am not 100% vegan but I am 100% vegetarian. I don’t eat eggs and honey. I do use dairy. I will try this without honey.

    • Gemma Stafford on February 18, 2019 at 1:19 am

      Hi Charu,
      Yes, and you can do this too. If you can get agave nectar that will give you the liquid sugar you want for this. Maple syrup too, though that will also give a little extra flavor.
      Thank you for being in touch,
      Gemma 🙂

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