View source for Cookbook:Graham Cracker

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'''Graham crackers''' are a variety of sweetened [[Cookbook:Cracker|cracker]] or [[Cookbook:Cookie|cookie]] originating in the United States. They are a bit similar to the [[Cookbook:Cuisine of the United Kingdom|UK's]] [[Cookbook:Digestive Biscuit|digestive biscuits]] and Australia's whole wheat biscuits or "wheatens".

== Characteristics ==
Originally, graham crackers were simply made from graham flour and water.<ref name=":0">{{Cite web |title=Graham cracker {{!}} History, S’mores, Honey Maid, Crust, Uses, & Description {{!}} Britannica |url=https://www.britannica.com/topic/graham-cracker |access-date=2024-09-22 |website=www.britannica.com |language=en}}</ref> However, over the years they were refined through the addition of sweeteners and fats to reach their modern form.<ref name=":0" /> 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.<ref>{{Cite book |last=Kipfer |first=Barbara Ann |url=https://books.google.com/books?id=7xUafQwz2tkC&newbks=0&hl=en&source=newbks_fb |title=The Culinarian: A Kitchen Desk Reference |date=2012-04-11 |publisher=Houghton Mifflin Harcourt |isbn=978-0-544-18603-3 |language=en}}</ref><ref name=":1">{{Cite book |last=Rinsky |first=Glenn |url=https://books.google.com/books?id=mZhyDwAAQBAJ&newbks=0&hl=en |title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |last2=Rinsky |first2=Laura Halpin |date=2008-02-28 |publisher=John Wiley & Sons |isbn=978-0-470-00955-0 |language=en}}</ref> The sweetener can range from white sugar to honey or molasses,<ref name=":1" /> and sometimes other flavors like cinnamon or chocolate are included.<ref name=":0" />

== Selection and storage ==
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 ==
Graham crackers are ubiquitous in the United States, where they are eaten as a snack and used in cooking.<ref name=":0" /><ref name=":2">{{Cite book |last=Friberg |first=Bo |url=https://books.google.com/books?id=gmpkzgAACAAJ&newbks=0&hl=en |title=The Professional Pastry Chef: Fundamentals of Baking and Pastry |date=2016-09-13 |publisher=Wiley |isbn=978-0-470-46629-2 |language=en}}</ref> They form a key part of s'mores,<ref name=":0" /> being used to sandwich the filling, and they are often ground up and used in [[Cookbook:Crumb Crust|crumb crusts]] for some pies and cakes.<ref name=":0" /><ref name=":1" /><ref name=":2" />

== Substitution ==
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 ==
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<categorytree mode="all">Graham cracker recipes</categorytree>
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== References ==