Graham Crackers

July 5: Birthdate of Reverend Sylvester Graham, inventor of the graham cracker

One of Highlander’s favorite childhood cookies, graham crackers, are actually healthy and wholesome. Originally marketed as “Dr. Graham’s honey biskets,” these wheat wafers were created to curb lust! Graham crackers are named after an American Presbyterian minister of Scottish descent, Reverend Sylvester Graham (July 5, 1794 – September 11, 1851). The key ingredient of these classic cookies is the coarsely ground whole wheat graham flour (not to be confused with finely ground chickpea gram flour). Graham also founded the American Vegetarian Society in 1850. Although his Graham Diet was controversial during his time, he is credited as an early advocate of healthy eating. Nowadays, graham crackers are used to make sinful sweets like s’mores and are popular as pie crusts in other unhealthy desserts! But we had the urge to go back to the basics for our blog to celebrate the birthday of Graham by baking his honey biscuits using graham flour.

Recipe

(Adapted from The Fannie Farmer Cookbook by Marion Cunningham)

Ingredients

• 1 1/2 cups graham flour
• 3/4 cup all-purpose flour
• 3/4 teaspoons of salt
• 1/2 stick (4 tablespoons) of butter, softened
• 1 egg
• 6 tablespoons of sugar
• 4 tablespoons of honey
• 1/2 teaspoon of baking soda
• 2 teaspoons of water
• cinnamon-sugar (optional) (we used McCormick’s brand)

Directions

Combine the flours and salt in a medium bowl. In a large bowl, mix the butter, egg and sugar. Stir in the honey. Dissolve the baking soda with the water, then add to the butter mixture. Gradually add the flour mixture and blend until a dough is formed. Add more graham flour if it is too sticky. Dust a clean surface with graham flour. Roll out the dough in small sections to 1/8-inch thick.

Slice into squares or rectangles or use cookie cutters for decorative shapes. Prick holes with the tines of a fork. Use a spatula to place on an ungreased baking sheet. Sprinkle the tops with cinnamon-sugar (optional). Bake in a preheated oven at 350 degrees F for 10-15 minutes or until brown (the graham crackers will puff up slightly). Remove from the oven and cool to a crisp on wire racks.  Yield: About 3 – 3 ½ dozen.

Notes

• When referenced, both the crackers and flour use the lower case letter “g” in Graham.
• Graham flour may be found in the specialty baking section at some health food stores or purchased online. If it is unavailable, make an equivalent by substituting one cup of graham flour for 2/3 cup white flour, 1/3 cup wheat bran and 1 1/2 teaspoon of wheat germ.
• The dough for this graham cracker recipe is quite sticky. To remedy this into a more manageable dough, refrigerate it for at least 30 minutes and sprinkle the work surface generously with graham flour.
• The background fabric in the photo above is of the Graham tartan in the Modern Montrose colors.
• Use graham crackers to make s’mores on August 10, National S’mores Day.