Tasted super good! Made these for some s'mores that we decided to make rather spur of the moment. We didn't have any wheat germ so substituted 1/4 cup almond meal and 1/4 cup flax meal, seemed to work nicely. Used 1/2 cup or so less all purpose flour and 1/8 cup less butter. They were really taaasty. I did not chill the dough since we wanted them pretty quick. We will definitely be making them again (maybe for homemade s'mores kits?-homemade graham crackers, homemade chocolate and homemade marshmallows; we'll see if I get that adventurous)

These are really yummy! I was short on time, so I didn't chill the dough and they still turned out great. Awesome on their own or used for s'mores :)

In the recipe, you state "Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. 3x2 =4? How?

how on earth can each graham cracker have 87 grams of fat? Surely you meant to divide the 87 by 20?

In case anyone is interested, I analyzed this on the "Calorie Count" website and, if you make 20 graham crackers per the recipe, each are 176 calories with 87 grams of fat.

Crackers can be stored in an airtight container at "toom" temperature... HOW DISAPPOINTING

Can these be made with actual graham flour? It seems weird the recipe calls for whole wheat and not graham flour? Maybe there isn't a difference but the graham four I have actually smells like graham crackers and whole wheat flour does not? Anyone know anything about this?

I'm loving this recipe but as the resolution requires... what are the calories on these babies? I love that they are whole wheat but I need to know will they break the new resolution? No, seriously...PLEASE, I've been day dreaming about them!

Hi Stagebuilder: Flour can be dryer or moister depending on its age and the humidity of the area in which it is stored and this can make your dough to dry or to sticky even when you use the right amount. For this time, break up the dough, work in a little more liquid a tablespoon at a time till it comes feels right and let it rest again. In the future you can add extra liquid (or extra flour) during the mixing process when it seems appropriate.

Just made this recipe and have the sough chilling. The dough came out pretty dry and it was very hard to gather it up into a ball, much less roll it out. Did any one else have this problem? How would one make the dough more sticky? I used exactly what the recipe called for and the exact amounts. Any ideas?