Anna, thanks so much for the suggestion. Unfortunately, I don't think that's the answer. The flavor of regular whole wheat isn't "graham cracker-y," but instead rather assertively "wheaty" - potentially a bit tannic/bitter. I think it has more to do with the soy oil, as Biscoff cookies, which taste like graham crackers, also include soy. But I've never been able to quite figure it all out. I'm glad we were able to provide you with a good recipe with which to test your baker's ammonia! PJH

• Reply