Graham Crackers
Ingredients
Directions
Mix 1 cup butter, 1 cup sugar, and egg whites well beaten.
Add 1 teaspoon cream of tartar, 1 teaspoon baking soda, 1/2 cup cold water, and graham flour enough to knead.
Roll dough thin, cut into squares, prick with a fork, and bake in a hot oven.
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. See the original page.
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Explore the science
What each ingredient does
- Butter (in the method)
- Adds fat for tenderness and a rich flavor in the dough.
- Sugar (in the method)
- Adds sweetness and helps the crackers brown in the oven.
- Egg whites (in the method)
- Add structure and help bind the dough together.
- Cream of tartar (in the method)
- Adds acidity that reacts with baking soda to help the crackers rise.
- Baking soda (in the method)
- Releases carbon dioxide when combined with the acid, helping the dough lighten.
- Graham flour (in the method)
- Provides the main structure and a whole-grain flavor.
The step that matters
Roll thin and prick with a fork. Thin dough bakes quickly into a crisp cracker. Pricking lets steam escape so the surface stays flat instead of puffing or bubbling unevenly.
“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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