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What are Graham Crackers?

I am from Australia and find lots of recipes that call for graham crackers or crumbs. I can not figure out what I can substitute with.

Kerry from Adelaide, SA

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April 12, 20080 found this helpful

If you are making a desert and the recipe calls for graham crackers as the crust try using cookies. Oreo's work best for a chocolate treat but you could also crumble nilla wafers, etc.

Hope this helped.

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April 12, 20080 found this helpful

They are a type of digestive biscuit made with graham flour. You might know them as graham wafers. In the US they are often imitations in that they aren't made with graham flour.

A regular pastry crust will substitute for a graham cracker crust but doesn't taste the same.

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April 12, 20080 found this helpful

When a cheesecake recipe calls for graham cracker crumbs in the crust, I have substituted vanilla wafer crumbs, and I have also substituted sandwich cookie crumbs (an Oreo-type cookie - I've used both the vanilla and the chocolate sandwich cookies). I make these cookies into crumbs using my food processor, but you could also put them in a zip-type bag, close the bag, and roll a rolling pin over them until they're crumbs. I hope this helps.

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April 14, 20080 found this helpful

Here's a link that tells you how to make your very own honey graham crackers and you can use other flour besides graham flour, but you get a different texture.

http://www.preparedpantry.com/honeygrahm.htm

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April 14, 20080 found this helpful

Grahasm cracker are a snack cracker created by a vegetarian in 1830s made from coarsely ground whole wheat flour and is sweetened with honey or molasses.

A correct substitute would be to mix white flour, wheat bran, and wheat germ in an appropriate ratio. Plain whole wheat flour can also be used as a substitute, but the resulting texture would be different from that of graham flour.

Substitutions: Substitute with plain cookie such as vanilla wafers, shortbread, ginger snaps, Marie biscuits, digestive biscuits (British) by Mcvitie's.

Homemade Graham Crackers:

1/2 cup all-purpose flour

1 1/4 cups whole-wheat flour

1/2 cup light rye flour (rye flour can be found in health food stores)

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) cold butter, cut into pea-size bits

2 tablespoons honey

2 tablespoon molasses

1/4 cup cold water

1 teaspoon vanilla extract

Graham Crackers: In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.

Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan. Yield: 48 crackers

Homemade Graham Crackers

1/2 cup all-purpose flour

1 3/4 cups whole-wheat flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup cold butter, cut into 1/2 inch cubes

2 tablespoons honey

2 tablespoon molasses

1/4 cup cold water

1 teaspoon vanilla extract

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough startes to come together in a ball, another 30 seconds. Scrape dough out of the mixer.

Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick. Chill for at least 1 hour, until firm (I chilled for several hours).

Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker.

Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.

Yield: 48 crackers

Note: If you cut the dough through but leave the squares together, you can break them up after they're baked, just like a store-bought graham!

http://bakingsheet.blogspot.com/2005/04/shf-7-graham-crackers.html

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April 14, 20080 found this helpful

I'm told that wheatmeal biscuits that you have in Australia are a close equivalent.

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April 14, 20080 found this helpful

Hi Kerry,

I'm from Melbourne, Australia and I use any digestive type of biscuit, i.e., Marie, Arrowroot (from Aldi - very cheap)

The flavour maybe different (not sure - have never had Graham crackers . lol)

Regards,

maree

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April 14, 20080 found this helpful

While you can use any sweet (hard) cookie <aka vanilla wafer, or Oreos> I have dabbled with using crushed pretzels mixed with crushed nuts as a pie crust for really rich cheesecakes. You'd be surprised what the little bit of salt can do for a dessert! And I'm not sure if you have any in your area, but those little teddy bear shaped cookies, TeddyGrahms work out pretty well too. A woman I work with actually uses Ritz crackers (salty, buttery) for the bottom of a mini cheesecake. Hope this helps!

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April 15, 20080 found this helpful

deebomb's answer is quite thorough, but most online recipes using 'Graham crackers' use the US white-flour substitute. Sylvester Graham's original flour was of course all whole wheat and not ground as fine as most whole-wheat flours. No white flour at all. But you won't find 'Graham crackers' with anything like Sylvester's formula.

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April 15, 20080 found this helpful

Vanilla Wafers/cookies will substitute nicely...

if you have them in your part of the world.

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April 15, 20080 found this helpful

I cannot eat wheat so I subsitute corn flake crumbs in recipes such as pie shells, fillers, etc.

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April 15, 20080 found this helpful

If I were in your position, I would try toasted bread crumbs, probably white, with a tablespoon of sugar stirred in for every cup of crumbs. I've done this before, and the flavor is quite similar. Happy baking!

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April 16, 20081 found this helpful

Graham crackers are called Digestive Biscuits in England but we have it recommended elsewhere on the site to use 1/2 digestive biscuits and 1/2 crushed rich tea biscuits to most closely make graham cracker crumbs.

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April 18, 20080 found this helpful

Digestive Biscuits are the closest.

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Anonymous Flag
March 1, 20160 found this helpful

Digestive biscuits are best!

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