9

First off, try digestive biscuits. They're really very similar cookies/crackers/biscuits, and it's a common enough substitution that it's even mentioned on Wikipedia. Cook's Thesaurus implies that they're called wheatmeal biscuits in Australia. sourd'oh's suggestion of particularly crunchy gingersnaps might work too, but you'll also want to make sure they'...


7

If this had been a graham cracker crust, I'd have recommended adding some cocoa powder to the melted butter when making the crust. In this case, as you're just using the crumbs in a layer of a parfait, you'd want the flavor to be better integrated as it doesn't have a chance to cook. Therefore, I'd go with either crushed chocolate cookies or a mix of ...


7

I was in Australia last winter & discovered they don't sell any kind of graham wafer. I substituted the digestive cookies/biscuits and found they are not as sweet. Although the crust tasted good, the next time I made the 'graham wafer' crust, I added a teaspoon of sugar to the digestive biscuit crumbs ...now it tasted closer to the graham wafer crust I ...


7

I am an Aussie. We use Marie biscuits.


4

Depending on where you live, some grocer shops have an international food section. But for a crunchy sweet pie crust, I don't think you can go past a butternut snap biscuit, sold just about anywhere in Australia. I have also used Milk Arrowroot or Morning Coffee. I like these too, but they aren't as sweet.


4

I use Grahams Crackers in my Key Lime pies. The Key Limes are specific to Florida and I bring it back with me as a juice concentrate from Publix Supermarket. I also bring back Grahams Crackers. But when I run short there is ONLY ONE substitute in Australia. It's ARNOTT'S GRANITA. You can get it at any Australian supermarket. Have done a blind taste ...


4

Go to the Filipino groceries. They stock Graham biscuits. I've just bought some at Manila Mart in Ryde (Sydney) and have also seen them at Ashfield Mall in Sydney where the fruit and veg shop is run by Filipinos.


3

I live in Australia and use Granita biscuits, mixed with 2 tablespoons of sugar, and 1/4 Cup of almond meal for my substitute to Graham crackers. All crushed together of course :)


2

I would assume that digesive or the suggested alternative Graham crackers would be the same as Arnott's wheatgerm biscuits or why not just use Arnott's morning coffee or milk arrowroot. I'm going to try the wheatgerm and see how that works. Most biscuit bases could use any of these three suggestions in my opinion.


2

You could but, after finely crushing them, you would need sugar and a bit of salt, along with the melted butter. To resemble digestives, you might want to use muscovado (or demerara, turbinado). There are cheesecake versions that have bases that are not particularly sweet and are made dough-like, from flour, sugar, butter, and eggs. Here's an example of one ...


2

Cream crackers are savory, not sweet, so they wouldn't be a good choice for a cheesecake base. Their consistency also isn't right for a cheesecake base, you would be best off getting the right kind of crackers or biscuits for the base. As for the cream crackers they are typically eaten with cheese on top or some other sort of topping, or you can crush them ...


1

It would help if you provide the recipe. Generally, there are two treatments for graham cracker in baking/cooking: layering or crushing. If this is a recipe where the crackers are layered, it certainly won't matter, as you can estimate. If you need to crush them, you might need to be more precise. I can't provide the weight, but I think I can offer ...


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