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Dessert

Graham Flour Crackers

A simple cracker made from graham flour, Indian meal, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Graham Flour Crackers

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Mix graham flour, Indian meal, and salt in a bowl.

  2. Stir in enough water to form a stiff dough.

  3. Roll out the dough very thin and cut into squares.

Bake and serve

  1. Place squares on a baking sheet and dock them.

  2. Bake in a 400°F (200°C) oven until golden.

  3. Sweeten if desired.

Recipe from a historical cookbook (Internet Archive).

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
Forms the main body of the dough and gives the crackers their whole-grain flavor and texture.
Indian meal
Adds a coarser grain texture and helps the crackers bake up crisp.
Water
Hydrates the flour so the mixture binds into a stiff, rollable dough.

The step that matters

Rolling the dough very thin. Thin dough dries and crisps during baking, while thick dough stays soft and chewy in the center. Even thickness also helps the squares bake at the same rate.

“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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