You can be sure I’ll post an “update” article once I’ve had the opportunity to try these Snap Jacks, Jane. I only use freshly ground stuff when I bake as I find the preground cardamom usually loses a lot of flavour. While Hershey’s chocolate isn’t my favorite, I’ve never found it to have an aftertaste–maybe it doesn’t travel well?

I have to agree with everyone above – it completely confuses me that Graham Crackers haven’t reached the UK market when other US products (Kraft Cheesy Pasta is a household name, and — very very slowly — Herseys Kisses have started appearing on shelves) have managed to make their way here. If you cut them and bake the crackers as individual squares, the edges spread out and become less clean. The Great American Medicine Show: Being an Illustrated History of Hucksters, Healers, Health Evangelists, and Heroes from Plymouth Rock to the Present.

I’ve used golden syrup in these crackers instead of honey as I prefer the flavour and I like the very crisp texture you get in the end.

As usual, my quest for UK Graham Crackers got the most hits, with the Update page being the most popular. I like to use baker’s ammonia (ammonium bicarbonate) as the raising agent as it provides the lightest, crispest texture to baked goods like this. Add the whisked dry ingredients and beat on a lower speed until combined and a dough starts to form - it will be sticky. So, go ahead, grab a box of these honey-kissed wonders, and embark on a delightful journey that will leave your taste buds buzzing with joy. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

Sylvester, his ideas and his biscuits caught on and they were soon named after him and thus Graham Crackers were born. Some weeks ago, EmmaMaree, who is Scottish and hence not in the US, made a comment on Twitter that she was looking for a British alternative to Graham Crackers. But if Digestives are not quite the texture and taste of a Graham Cracker, what could she purchase off the shelf in Scotland that would be just like a Graham Cracker? Turn the dough out onto a lightly floured surface, divide into quarters and roll out each piece to roughly 25×16cm (10×6-inch) rectangles, around 3-4mm (⅛-inch) thickness. You might think they are a bit thick so another alternative could be digestive thins or malted milk biscuits.