Graham Gems
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
In a bowl, mix graham flour and coarse sea salt.
Make and bake the batter
Add cold water gradually to form a batter thick enough to drop.
Pour the batter into heated iron forms.
Bake for about 15 minutes until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Graham flour
- Provides the main structure and the wholesome, nutty flavour of the cracker.
The step that matters
Add the cold water gradually. Flour absorbs water as it is mixed, so adding it slowly lets you stop at a batter thick enough to hold its shape. Too much water thins the batter, which then spreads instead of forming distinct crackers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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