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.
Prepare
Mix graham flour with cold water until combined.
Roll the mixture very thin on a floured surface.
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 bulk, structure and whole-grain flavour of the dough.
- Cold water
- Hydrates the flour so it forms a cohesive dough that can be rolled thin.
The step that matters
Roll the mixture very thin. Thin dough dries out and crisps through during baking, while thick dough stays soft and dense in the centre. Rolling evenly also helps the wafers brown 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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