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Dessert

Graham Crackers

A simple cracker made from wheat meal, cornmeal, salt, and water, optionally sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Graham Crackers

Why it works: Wheat and sugar are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,071 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Graham Crackers

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

  1. In a bowl, combine wheat meal, cornmeal, and salt.

  2. Gradually add water to form a dough.

Shape and bake

  1. Roll out the dough very thin.

  2. Cut into desired shapes and place on a baking sheet.

  3. Bake in a 400°F (200°C) oven until hard.

  4. Add sugar if desired before baking.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wheat meal
Forms the main dough structure once mixed with water, holding the shape during baking.
Cornmeal
Adds a coarser, crumbly texture to the finished crackers.

The step that matters

Roll out the dough very thin. A thin dough dries out and turns crisp in the oven. A thick dough stays soft and dense in the middle, so it will not bake into a hard, snappy cracker.

“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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