Graham crackers in the UK? (equivalents?)

I've heard that rich tea biscuits are a good substitute.

 

@MrsPeel Graham Crackers are sweet. They are often used for crusts for cheesecakes. Or their true destiny, combined with a Hershey's chocolate bar and a roasted marshmallow to create a S'mpre.

 

I've always thought regular Digestives where graham crackers? Now I'm confused. What are graham crackers then?

 

Apparently they are close, but not exactly the same. Here's an article I found about this topic.

 

All Swedish recipes I've seen for cheesecake uses Digestives. In case that is any help.

I confess, I absolutely LOVE Digestives (and Hob Nobs).

 

... We have a Cuisinart ice cream maker

I would say Digestive biscuits (I googled and that is also what they said ) they have a slight sweetness to them. Not heavy sugar so digestives should work perfectly (And yes.. Honey Maid is the brand of Graham Crackers here in the US made by Nabisco.)

 

I think Digestives are the closest thing to Graham Crackers. Digestives have a bit more thickness to them, heartier. I'm sure if you ground them up, they would be super similar to Graham Crackers.

I consider Graham Crackers as a cookie. Do you consider Digestives a cookie?
The naming is so funny to me... a cracker for a cookie, and a digestive for a ?

The Cracker Bread you posted seems more like a Wasa bread we have. And it's like a crunchy pieve of flat bread, lol!

 

No to the ninja and the cuisinart makes the ice cream in 20 min but i store the main part in the freezer all the time so if you have a small freezer then that would not work.. re the graham crackers i dont taste them being salty. I love the biscott tea biscuits but they are sweeter than graham crackers.. regular digestives are about right.

 

Yes Digestives are a cookie more similar to our animal crackers so if Cynthia ground them up for a crust it would work pretty well and similar to graham crackers..

I agree that other looks like a wheat style cracker with no flavor just heavy texture

 

we make banana "ice cream" for our dairy free girl. Simply put the bananas in the freezer, then when frozen blitz them in the blender. Can add coconut flakes or chocolate bits to the blender for different flavours.

 

Cynthia do you need Graham Crackers???? I won't be coming back through till Jan... but I can bring a box or two in my suitcase if you really want some

 

I make homemade graham crackers (gluten free ones). They are pretty easy and might be something that you can do as well. This is the recipe I use. It is a quick and easy dough. Best thing is to make sure to roll it out thin so it gets more crispy like a cracker vs a softer cookie. (I used this recipe with some tweaks you can see below: https://www.letthemeatgfcake.com/homemade-gluten-free-graham-crackers)

• 2 cups (280 g) Gluten Free Flour (I used King Arthur)
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1teaspoon ground cinnamon
• ½ cup (100g) granulated sugar
• 6 tbsp (85g) butter, melted
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1large egg, at room temperature
• 3 tbsp (45g) milk

1. Preheat the oven to 300° F.
   
2. In a large bowl, combine dry ingredients and whisk well. Add melted butter, honey, vanilla extract, egg, and milk and stir until a soft dough forms.
   
   
3. Dump dough out onto a piece of parchment that's been cut to fit your baking sheet. Roll out to about ⅛ to ¼-inch thick, covering the entire surface of the parchment. It doesn't have to be exact if you're using it to make graham cracker crumbs.
   
4. Score the sheet of dough into rectangles using a pizza or pastry wheel (or a knife) and a straight edge or ruler. Use the non pointy end of a wooden skewer (I used a chopstick haha) to poke holes throughout the dough.
   
   
5. Bake the graham crackers for 30-33 minutes, or until lightly browned and slightly puffy. They will crisp up upon cooling completely.

 

Just sympathizing with the original post, Cynthia. Every cheesecake recipe from the US seems to have a Graham cracker base & Aust doesn't have them in our normal supermarket 'biscuit'(cookie/cracker) aisle.
We use Arnott's Marie biscuits or Arrowroot (not sure if they're international ) or digestives like Shredded Wheat instead, basically the blandest cookies I can find in that aisle because the sweetness of most cheesecake fillings kind of needs something bland or gritty to balance it IMHO

 

Oh thanks for sharing that gluten free version @Becca Bonneville.

Yes or if they can be found they are in the international section or a specialised store and insanely expensive.

 

I've never had Graham crackers but I've always successfully used Digestives when recipes called for them.
I can't imagine using Ryvita.

 

Honey Maid is a brand name.