Graham crackers from Great Cookies: Secrets to Sensational Sweets by Carole Walter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 16, 2019

    I thought it'd be fun to make a graham cracker crust with homemade graham crackers to see if it made any difference in the crust's flavor- it did! This is the recipe I've been using. These crackers are richer/more buttery than store-bought crackers and I've been experimenting with adjusting the butter amounts downwards in the pie crust recipes to compensate. My husband's surprised every time I make these how much he likes to eat them plain, too. They remind me a bit of digestive biscuits. So far I've been using finely milled whole wheat flour which makes for a very fine-grained cookie, but it'd be really nice to try some coarser flours - I think their texture and flavor would be great in these. I store logs of this dough in the freezer and slice off and bake rounds for a pie crust as needed.

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