Cookbook:Graham Cracker
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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
editOriginally, 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
editStore 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
editGraham 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
editIf 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
editReferences
edit- ↑ 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.