You'll find recipes for both methods, as well as some that you score but not cut completely through, then you can snap them apart (supposedly ;-).

I like to run the dough docker over the dough (which pokes holes in the dough), then cut. I use a ruler to keep things straight and even. I like to use a nice scalloped dough cutter or even a cookie cutter; and when I'm in a hurry I cut the dough with a pizza cutter. I use a pizza cutter for cutting square biscuits and square English Muffins. Cutting things into squares saves time and you avoid second cuts. Second cuts are made with the dough left after the first cuts. When reworked and rolled out again, the resulting products tend to be tough after so much manipulation because the gluten is over-worked.

You just may want to try several recipes and different methods until you find the one you like.

-Grainlady

Thank you Grainlady.

Grainlady is right about the "snap apart" graham crackers, I can't even get the store bought ones to break straight, my homemade ones are even worse.

I do cut before baking, but only because that's what the recipe says to do. I also think that you should try both ways and see which you like.

And that reminds me, I have a recipe for "angel gingerbread" which seems much like a gingerbread flavored graham cracker that I've been threatening to try.

Be sure to let us know how that recipe turns out, I'd like the chocolate part without the chili.

Annie

I'm interested in the recipe. Can you post it, or post a link to it? Thanks.

Sally

Yes, I agree that it's much easier to just but them beforehand, but you can always try some cut and then a hunk uncut and see what you think. I think a good scoring is the least you should do.

Sally, Google is my friend. I just copied the sentence "Chile-Cocoa Graham Crackers from Eating Well.", and up it popped. They look a little thick in the picture.

Here is a link that might be useful: Chile-Cocoa Graham Crackers from Eating Well.

Thank you all. And thank you coconut for posting the link.

They were okay. I think I rolled them much thinner than the recipe said so they had good crunch. Actually, DH and I preferred the ones with the chile powder as opposed to the second batch with just cinnamon and sugar. I particularly liked the calorie count.

I ended up cutting them, but leaving them in place to bake if that makes any sense. I just made sure I could see a little parchment between them and then moved the whole sheet of parchment to the cookie sheet. I thought it worked really well.

They were much easier than I thought they would be and I'm glad I tried them. They are for a hostess gift basket. This weekend I may try the recipe from Smitten Kitchen that stacy used last summer to see what the difference in flavor is.

Cool. I'm glad they worked out and that you liked them.