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Dessert

Graham Crackers

A simple cracker made from Graham flour and cold water, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Graham Crackers

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 and shape the dough

  1. Knead the dough very hard for 20 minutes, adding more flour if the dough is not stiff enough.

  2. Roll out the dough like pie crust and cut into shapes.

  3. Prick the shapes with a fork.

Bake and cool

  1. Bake in a moderate oven at 350°F (175°C) for 15 minutes.

  2. Let the crackers cool before storing.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Graham flour
Forms the main structure of the dough, giving the crackers their body and crumb.

The step that matters

Kneading the dough. Kneading develops the gluten network that gives the dough the strength to roll thin and hold its shape. Adding flour only when the dough is too soft keeps it workable without making the crackers tough.

“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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