Graham Cracker Debrief
A week late I’m getting around to debriefing my graham cracker project. Such is the nature of surprise business travel. Let’s just say it’s a good thing there aren’t any Grahamites around these days, or they’d be pouring caustic lime on Gale Gand. Sylvester would have had a heart attack had he seen these. Yes, they’re filled with healthy whole wheat and rye flours, but packed with butter and three different kinds of sweeteners. Not exactly the austere colon cleansers Graham had in mind. However they are delicious. More like a graham cracker than a graham cracker, the wife thought. And they weren’t at all difficult to make.
I will however say that they weren’t terribly easy to roll. Even after it’s refrigerated the dough is wet and gooey. It took plenty of extra whole wheat flour to keep it from sticking to the wax paper. My suggestion: separate the dough into two pieces and leave one in the fridge while you roll out the other. Once you get the first half rolled into a roughly rectangular shape of 1/8″ inch thickness, put the rolled sheet — still sandwiched in wax paper — back into the fridge for 15 minutes before you peel, cut and dock it. This way it’ll have time to firm up a bit. Other than that just watch your baking times closely, ’cause these things are easy to overbake.