Graham cracker with milk, I could eat those two items for breakfast, lunch and dinner when growing up. While crackers are delicious on its own, its versatility as a baking ingredient (especially used for pie crust), makes it a wonderful item to keep in the pantry.

However, most commercialized graham crackers are made with high fructose corn syrup and lower quality flour; thus, I decided to try baking graham crackers and make them a healthy choice for either as a snack or dessert.

Although the final product “cracked”, they barely had the texture of a genuine graham cracker, light and crunchy. My graham crackers turned out too soft even after cooling down; each bite of the cracker reminded me of pop-tart. To ensure the cracker stays crunchy next time, I’d need to roll the dough out a little thinner.

Anymore tips?