If you are from another country or planet and can’t buy Graham crackers, then we have added a recipe below for making your own Graham crackers and our very own Cookie recipe too.
If you live in Australia and you are looking for a substitute I suggest using a sweet cereal for another that requires cookie crumbs, such as Nutra grain or anything else sweet. For a biscuit substitute to graham crackers, I like to use Arnot’s nice biscuits but any plain dry style one will work.
If you live in the United Kingdom and you are looking for a substitute The closest thing to a graham cracker is a digestive biscuit. For Graham cracker cereal substitute in the United Kingdom, the same thing applies above, use any sweet cereal. Snap jacks will also work if you can find those.
Here are 25 other ways to enjoy Graham crackers and Graham cracker cereal.
Make your own Keto Graham Crackers or Gluten free ones
Caramel Cashew Chex Mix – Beyer Beware
Golden Grahams Cereal Treats | Cake ‘n Knife
Golden Grahams S’mores Bars – Sugar and Soul
Golden Grahams S’mores Marshmallow Treats
Cinnamon Toast Crunch Ice Cream Pie – The Little Epicurean
No-Bake S’mores Dip Dessert Cheese Ball Recipe – Scrambled Chefs
Brown Butter Golden Graham Rice Krispie Treats – Borrowed Bites
Give Me S’mores Milkshake ~ Recipe | Queenslee Appétit
Chocolate Peanut Butter Golden Graham Crunch Brownies
Easy Graham Cracker Ice Cream Sandwiches
Graham Cracker Cereal Cookies
1 c granulated sugar
2 c flour
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
½ c of salted butter, softened
1 tsp vanilla extract
2 extra large eggs
*Note, if you are using unsalted butter, add a pinch of salt (about ½ tsp) to the recipe, when you begin blending the butter and sugar.
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper or a silicone baking mat.
Mix butter and white sugar on medium speed until creamy and fluffy, about 3 minutes.
Add eggs and vanilla.
Mix for 1 minute.
Add cinnamon, baking soda and baking powder. Mix for 1 minute.
Add flour and mix until there are no ribbons of flour visible in the dough.
I recommend crushing the cereal before adding it for a consistent dough, but if you like chunky cookies, you can add the cereal as is.
Add the golden graham cereal and mix for 1 minute.
Use an ice cream scoop to form large dough balls.
Place on the baking sheet 2” apart.
Bake for 14-16 minutes or until the edges are golden brown.
Allow to cool completely before frosting.
Makes 10 large cookies.
Frosting:
? block of cream cheese, softened.
½ stick of butter, softened
1 ¼ c powdered sugar
1 tsp vanilla
A pinch of salt
1-2 tablespoons of milk
Add cream cheese, vanilla, powdered sugar, butter to a mixing bowl. Begin mixing together.
Add 1 tablespoon of milk, and continue to mix, until you achieve a creamy consistency.
If needed add one additional tablespoon of milk.
Frost the cookies when they are cool.
Decorate with whole pieces of golden graham cereal.
DIY Graham Crackers For Australian substitution
1 ½ cups (210 grams) plain flour
1 cup (140 grams) wholemeal flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
150 grams butter (softened)
½ cup brown sugar
¼ cup honey
1-2 Tablespoons water
Prepare 2 baking trays by lining them with baking paper.
Cream the butter, sugar, and honey until light and fluffy using a hand mixer. Add the flour mixture and mix until it resembles coarse sand. Add as much water as you need at this step (start with 1 Tablespoon) until the dough comes together and forms a ball.
Remove the dough from the bowl and divide it in half. Refrigerate for 30 minutes after wrapping in plastic.
Preheat the oven to 180°C/350°F while the dough is chilling.
Remove the dough from the fridge and roll it out until it is approximately 5mm thick on a lightly floured work surface.
Cut the dough into pieces with a sharp knife, or a pizza cutter, and transfer them to the prepared baking sheets with a spatula, leaving gap between the cookies.
For a traditional look score a line down the middle of each biscuit and pierce holes along each side with a fork
Bake for 10 to 12 minutes, or until gently browned
Remove from the oven and cool for 5 minutes on the tray before transferring to a wire rack to cool completely. As the crackers cool, they will crisp up.
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