Graham Wafers
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Mix graham flour with cold water until combined.
Roll the dough very thin and cut into squares.
Bake and store
Bake in a preheated oven at 400°F (200°C) until lightly browned.
Store in a dry place for up to several months.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Graham flour
- Provides the main structure and the wholesome, nutty flavor of the wafers.
- Cold water
- Hydrates the flour just enough to form a firm dough that rolls thin without becoming tough.
The step that matters
Rolling the dough very thin. Thin dough dries and crisps evenly in the oven, while thicker pieces stay soft in the center. Gluten develops with handling, so keeping the dough cold and rolling briskly helps prevent toughness.
“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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