Cookbook:Graham Cracker
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Graham crackers are a variety of sweetened cracker or cookie originating in the United States. They are a bit similar to the UK's digestive biscuits and Australia's whole wheat biscuits or "wheatens".
Characteristics
[edit | edit source]Originally, graham crackers were simply made from graham flour and water.[1] However, over the years they were refined through the addition of sweeteners and fats to reach their modern form.[1] Today's graham crackers are typically very crisp and crunchy golden-brown rectangular crackers with dock marks and perforations. They are still made with graham or whole-wheat flour (sometimes with refined white flour added) but are sweetened, making them similar in flavor to a cookie.[2][3] The sweetener can range from white sugar to honey or molasses,[3] and sometimes other flavors like cinnamon or chocolate are included.[1]
Selection and storage
[edit | edit source]Store graham crackers at room temperature, tightly wrapped in airtight packaging. If exposed to the air, they will absorb moisture and go stale, losing their crisp texture.
Use
[edit | edit source]Graham crackers are ubiquitous in the United States, where they are eaten as a snack and used in cooking.[1][4] They form a key part of s'mores,[1] being used to sandwich the filling, and they are often ground up and used in crumb crusts for some pies and cakes.[1][3][4]
Substitution
[edit | edit source]If you cannot get access to graham crackers specifically where you live, use another thin, crisp, lightly-sweetened, whole-wheat cracker/biscuit instead. Digestive biscuits, for example, are a good substitute.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f "Graham cracker | History, S'mores, Honey Maid, Crust, Uses, & Description | Britannica". www.britannica.com. Retrieved 2024-09-22.
- ↑ Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.