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The Original Graham Crackers
1/2 cup - Butter
1/2 cup - Water
2/3 cup - Brown sugar, firmly packed, preferably "raw"
2-3/4 cups - Graham flour
1/2 tsp - Salt
1/2 tsp - Baking powder
1/8 tsp - Ground cinnamon
Cream butter and sugar well. Mix remaining ingredients and add to creamed mixture, alternating with cup water. Mix well.

Let stand 30 minutes. Preheat oven to 350.

Roll out dough on floured board to 1/8" thickness. Cut in 2" squares or rounds and put on an oiled cookies sheet. Bake for 20 minutes, or until lightly browned.

Graham flour was named after Sylvester Graham (1794-1851), a Presbyterian minister from Connecticut who advocated vegetarianism and temperance as part of a dietary reform with odd motivations and goals (read more on him here). The recipe presented here was unearthed by North.

Makes about 3 dozen.





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