Skip to main content
Dessert

Graham Crackers

A simple cracker made from wheat and Indian meal, baked until hard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
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 the wheat meal, Indian meal, and salt.

  2. Gradually add water until a dough forms.

  3. Roll out the dough very thin.

Shape and bake

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

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

  3. If desired, sprinkle with a little sugar 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 structure of the dough once moistened, giving the crackers their body.
Indian meal
Adds a coarser, slightly gritty texture that makes the crackers more crisp and crumbly.

The step that matters

Roll out the dough very thin. Thin dough dries and sets quickly in the oven, so it bakes hard and crisp. Thick pieces stay soft in the centre and do not dry out evenly.

“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.

You might also like

Wheat MuffinsWheat Muffins48 recipesWhole Wheat MuffinsWhole Wheat Muffins12 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes