Graham crackers in Australia are not widely stocked as a dedicated US-style graham cracker product. Most Australians know them by a different name or use substitutes, and availability varies by store. Here’s what’s commonly found and workable options. What graham crackers are in Australia
- There isn’t a direct, mass-market equivalent of US graham crackers sold universally in Australian supermarkets. The closest pantry substitutes are digestive biscuits (like Arnott’s Digestives) or Marie biscuits, which many people use for recipes requiring a graham-cracker crust or s’mores-style bases. Digestives are the most frequently recommended analogue for texture and sweetness, though not identical in flavor.
- Some specialty import retailers and online grocers do carry real US graham crackers or US-style packs, but they’re often limited, sometimes pricey, and may sell out quickly. When available, they’re typically marketed as “Graham Crackers” or “Graham Crackers from the USA.”
Practical substitutes and preparation
- Digestive biscuits: Popular in the UK and Australia as a graham cracker substitute for crusts. Crush them, mix with melted butter, and press into a pie or cheesecake base. This yields a similar texture and sweetness profile for many dessert applications.
- Marie biscuits: Another commonly used substitute, particularly for crusts and cheesecake bases. They’re slightly crisper and milder in flavor, so you may want to adjust sugar in the recipe accordingly.
Where to look (types of outlets)
- Online Aussie retailers and import shops: Some vendors specialize in American pantry items and occasionally stock graham crackers, but stock levels can be irregular.
- Local import or international food stores: Chains or independent stores with a large international section may carry US graham crackers sporadically.
- Social and community groups: Food blogs and cooking communities in Australia often discuss DIY or substitute crust ideas when real graham crackers aren’t available locally. Digestive or similar biscuits are commonly recommended.
Tips for baking with substitutes
- If using digestive biscuits, keep the butter-to-biscuit ratio similar to traditional crust recipes. A typical base is 1 1/4 to 1 1/2 cups crushed digestive biscuits with 4–6 tablespoons melted butter per crust (adjust for depth and moisture).
- For cheesecake or pie crusts calling for graham crackers, adding a touch of brown sugar or honey to the crust can help mimic the mild sweetness of graham crackers.
- If a recipe explicitly requires graham cracker crumbs for a topping or crust, you can pulse the biscuits in a processor until fine, then mix with melted butter and a pinch of salt before pressing into the pan.
Direct answer
- In Australia, graham crackers as a distinct US-branded product are not widely available in mainstream supermarkets; when they appear, they’re limited and sold by import shops or specialty retailers. The most practical substitutes are digestive biscuits or Marie biscuits, which can be crushed and used with butter to form crusts, or to make s’mores-like bases, with minor recipe adjustments. For true graham crackers, checking online Australian import retailers or specialty stores periodically is the best bet, but stock is inconsistent.
