Click on the Cookbook for the Recipes


Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



 The Perfect Graham Cracker Substitute

Graham crackers have been on a steady decline in quality. Corporate greed finally destroyed an iconic product. The last box was so nasty we couldn’t finish it. It is problematic to get graham flour, I tried on-line recipes with all-purpose flour, whole-wheat flour and with various combinations of the two, but we didn’t like them. Too much honey, not enough honey, too soft, too hard, overly “healthy tasting” blah, etc... I reached the conclusion that replicating old time graham crackers was not that important. I have been grinding up a variety of stale homemade cookies to substitute graham crumbs anyway, all I needed was a type of cracker for my Almond Roca. Yes, we have been Almond Roca deprived for two years in a row.  Finally I gave a try to Hungarian All-Purpose Crackers and it turned out to be the perfect substitute for graham crackers. Butter gives these crackers a fine flavor. They are a tasty treat on their own, at the same time they are bland enough for multiple applications. The first bite took me back to times past except these were much, much better! 

Hungarian All Purpose Crackers

1-1/2 cups of flour
1/3 cup sugar
2 tsp baking powder
1 sprinkling of salt
1/2 cup butter, soft
1 egg

  • Add the flour, sugar, baking powder and salt to a large mixing bowl.
  • Add the soft butter and rub in to the dry ingredients.
  • In a small bowl whisk an egg with fork and add to the flour mixture.
  • Using your hands fully incorporate the egg. The dough will be a bit on the stiff side.
  • Press it into a flat disk, cover with plastic wrap and refrigerate for 40 minutes.
  • Cut a sheet of parchment paper to fit the bottom of your cookie sheet.
  • Preheat the oven to 375F.
  • Unwrap the chilled dough and place it on the parchment paper.
  • Roll the dough out to the size of the parchment paper.
  • Lift the parchment with the dough and transfer to the cookie sheet.
  • Cot into squares and poke each square with a fork
  • Place in preheated oven and bake for 16 minutes or until the sides begin to brown a little.


  1. This recipe looks similar to a very delicate cracker recipe I made by Laura Calder although she has both butter and olive oil in it, I think you would like it (flavour it as you please).
    It's too bad that manufacturers are so concerned about squeezing out the last penny instead of maintaining quality and customer loyalty. But why should they, the young are indiscriminate (paying $500 for shoes made in China only because it's the Brand they want or waiting in line at a restaurant only because it's popular and the food is mediocre). Don't get me started.

    1. Thanks Eva. One of the things I had to do is let go of the original flavour. Several people have complained that a favorite cookie is different now. But I think if you eat the stuff all the time the changes maybe gradual and go undetected. I think convenience sells, there are virtually no restaurants that make food from scratch, but eateries are booming, there are long lineups waiting for a table. I think the public has been desensitized. With the price of food, it may appear that going to the trough have become cheaper than cooking.

  2. I love making my own crackers but I've never made graham crackers. Looking at the pan of crackers, I cam already smell them baking. Thanks for sharing this recipe!

    1. Hello Peach Lady! Nice to see you on my blog.

  3. I use ground graham crackers for a cheesecake base so I had no idea that the crackers themselves had gone down in quality so much. Sounds like an interesting sweet version. I may give them a try ... my cheddar 'straws' and sesame seed flatbread crackers were both pretty good so I'm encouraged. :)


    1. I grind up stale cookies for crumbs so I never buy the stuff. But I agree, as a base for cheesecake, flavoured with nuts and an extract, graham cracker crumbs are probably OK.




My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive