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Dessert

Graham Crackers

A simple baked cracker made from Graham flour, oatmeal, salt, brown sugar, and boiling water.

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

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Graham Crackers

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. In a bowl, mix Graham flour, oat meal, salt, and brown sugar.

  2. Add boiling water gradually and knead until cool.

Shape and bake

  1. Roll the dough to about 1 inch thick.

  2. Prick the surface with a fork.

  3. Bake in a hot oven at 400°F (200°C) until golden.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Graham flour
Forms the main structure of the dough and gives the crackers their whole-grain body.
Oat meal
Adds a coarser, nutty texture to the dough.
Brown sugar
Adds sweetness and helps the surface brown during baking.
Boiling water
Hydrates the flour and starches so the dough comes together and becomes workable.

The step that matters

Pricking the surface with a fork. Pricking lets steam escape while the dough bakes, so the crackers stay flat and crisp rather than puffing or blistering unevenly.

“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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