How To Make A Graham Cracker Upd

Divide dough into two discs, wrap in plastic, and (or up to 3 days). This prevents spreading and makes rolling easier.

Bake for . Watch them closely! Whole wheat flour browns faster than white flour due to the sugar content in the bran. You want them golden brown around the edges. how to make a graham cracker

Let them cool on the sheet for 5 minutes, then transfer to a wire rack. Divide dough into two discs, wrap in plastic,

The truth is, commercial graham crackers lost their "graham" a long time ago. Today, I’m inviting you to rediscover the original whole-grain magic. We are going to make graham crackers from scratch—crisp, aromatic, and sturdy enough to build the perfect s’more. Watch them closely

is a quintessential American snack, but its origins are far more rigid than its current honey-sweetened form suggests. Originally developed in by Sylvester Graham , a Presbyterian minister and dietary reformer, the first "Graham wafers" were intended to be bland, unsweetened, and made from coarsely ground whole wheat (Graham flour). Graham believed that a bland diet of unprocessed foods would suppress "impure thoughts" and promote moral living.

Pro Tip: Cut the dough into rectangles (roughly 2x4 inches) but . Use a fork to prick holes all over the surface—this lets steam escape and gives you that classic graham cracker look. You can also cut a line down the center of each rectangle to mimic the "snap" line of store-bought crackers.