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…and now on with the show!
I’m pretty sure that Sylvester Graham was a weird dude. Imagine someone telling you that you need to bathe daily when, to get enough water for a bath, you had to first hand-pump the water from the well, schlep the water in to the house by the bucketful and finally heat it up enough to be able to stand it. Not only that, but he wanted people to eat whole-grain bread; I mean really! I would have dismissed him as crazy, a lunatic, absolutely batty.
Or maybe the Reverend Graham, Presbyterian, was just a man born before his time (1794-1851). Vegetarian, clean and regular he might have been, but he was eccentric for his day and age. Still, he managed to amass quite a following; enough so that his crackers are now commonplace fare for toddlers, pie-makers and girl scouts everywhere. However, I am sure that Rev. Graham would be appalled at what passes for graham crackers today. His breads and crackers contained only specially ground whole wheat flour, probably little sugar, and no chemical leveners (baking soda and baking powder). Today’s store-bought cracker ingredients read like the good reverend’s no-no list; white flour, calcium carbonate, malto dextrin, and high fructose corn syrup (if it were around in his day I’m fairly sure he would have been against it).
I don’t think my version of graham cracker would necessarily get the Reverend Graham stamp of approval, but they are better than the store brand. I do use chemical leveners and enough sugar to entice a youngster, but not as sweet as the pasty bear-shaped graham cracker snacks that are found in most grocery stores. These taste better, are better for you and make far better s’mores. Enjoy.
Here’s the process, step by step:
Pulse ingredients to combine, add butter and pulse several times until butter is in small pieces and mixture resembles wet sand.
Chill dough for awhile, then roll dough directly on silicone baking sheet or parchment.
You can cut and move pieces of the dough until you have a nice rectangular shape. Using a sharp knife or pizza cutter, cut the dough to 3×2 inch rectangles.
Prick each cracker with a fork three times to “dock the dough which helps keep the crackers flat, and it make them look really cracker-like.
Bake crackers and stand back, they will go fast.