Graham crackers aren’t very big in Australia. But I’ve seen them around the blogs and I’ve definitely seen smores around the way too. I felt that I was missing out. So to fix that, I made some graham crackers.
If you are not a fan of whisky, you can definitely replace it with water. If you haven’t already noticed, I’m a fan of adding liquor to my recipes, I feel that it adds a slight flavour that boosts the whole taste. But to be honest, there is very little whisky here, hardly enough to even be noticeable. In this case I think the whisky added to the molasses flavour.
Pack away whatever you haven’t already eaten in an airtight container. Yummm…
It’s true that graham crackers aren’t that big over here, but I think after this beautiful recipe it might be ready to take off! I love that you used whiskey, I completely agree that it would complement the molasses flavour perfectly
Loving the spelt and amaranth flour combo too!
Such nice comments, Ally. Thanks! Graham crackers are making their mark on Australia at a rate about as slow as my comment responses
Now what recipe cannot be improved with a dash (or 5) of booze
Lovely little recipe, in the UK we dont have them either so i am craving these doubly hard!
I agree Sasha. Hope you’ve quelled your cravings since then!
Can I have some of these RIGHT NOW? This sounds like a great flavor combo–and graham crackers are so good to begin with!
Delicious looking recipe! Whisky, molasses and maple – triple yum
Would make a great wheat free base for a cheesecake too 
Cheesecake! Oh no, you’ve given me ideas….
Such a fun twist on graham crackers