When I read a post where the first thing the author does is make an excuse, I have to admit it is a huge turn off. Julia used to say something to the effect of don’t make excuses for your food whether it’s bad or good, everybody already know’s. Well, Julia, true that but sometimes life just rushes by and you get behind. The ironic thing is I have been writing like crazy, because I have so much to say! It’s the cooking and picture that seem to set me back. So here I am to catch up and I think this first one is a good one.
We finally got a little cold snap her in Los Angeles. I love to think that means we can have a fire in the fire place and snuggle up. I mean what else can you do when it is 50 degrees out (pause for groan from the east coast)? A fire in the fireplace almost always means S’mores. So tonight it meant making my own graham crackers.
I don’t know why I wanted to make my own graham crackers. There was something so intriguing to me. I imagined it would be very complicated so it never occurred to me that I would share it here, under try something new. It was super easy!
I went looking for “Graham” flour. Guess what? Its really just whole-wheat flour that is not sifted during the milling process and is ground coarsely. You can find graham flour in some health food stores. For my purposes I used plain whole-wheat flour. I started with a recipe from King Arthur Flour Company. I made the first batch exactly as directed. One of my daughters is not a big cinnamon fan and I thought it could be a little more “wheaty” so I made some adjustments and the following is my recipe. It really is simple.
My advice is to be patient when rolling out the dough. You do want to get them very thin. You also will want to have a ruler handy, if measuring out as squares, which is the proper graham shape. I admit I got bored of that and made some squares and some circles with a biscuit cutter. Finally don’t forgo the pricking with a fork. This helps them keep their shape, without puffing up.