There are the DIY recipes that require minimal-to-reasonable effort, produce better-tasting food, and are cheaper to make. And then there are the DIY recipes that require an inordinate amount of time and effort and do not taste better than the store brand, and by the time you’re done making them, you don’t even care which is cheaper.
This one falls into the second category.
To make Golden Grahams, you mix up a simple batter (that part was easy) and then spread it out very thinly on a covered baking sheet (that part was not). If you spread it too thickly, they’ll be more cakey than crispy. If you spread it too thinly, they’ll burn during their 20 minutes of baking time — and after that, they’re supposed to be sliced into squares and toasted for another 15 minutes.
Did I mention yet that they were far from sweet, and that there was barely any flavor to speak of? I tried sprinkling them with vanilla sugar (before baking), but that didn’t do a thing. I tried adding sugar to what remained of the batter, but that also didn’t help. I tried baking them in the top third of the oven, and while that helped a little with the crunch, there was still no flavor.
If you’d like to try them yourself, I used this recipe (with silan instead of honey). Good luck…
One year ago: Whole wheat pizza on a garlic and brown-butter crust