Graham Crackers
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
Knead the dough very hard for 20 minutes, adding more flour if it is not stiff enough.
Shape and bake
Roll out the dough like pie crust and cut into shapes.
Prick the shapes with a fork.
Bake in a moderate oven at 350°F (175°C) for 15 minutes.
Let the crackers cool before storing.
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
- Forms the dough structure and gives the crackers their whole-grain flavor and texture.
- Cold water
- Hydrates the flour so the dough can form, while keeping it firm and easy to roll.
The step that matters
Kneading the dough. Long, hard kneading develops gluten in the flour, which gives the dough elasticity and strength. If the dough is too soft, add flour gradually so it stays stiff enough to roll and cut cleanly.
“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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