Graham crackers (Please view my earlier post, saltine crackers for elaborate discussion on 'crackers') are mildly sweet cracker, that are named after its creator, Sylvester Graham. They are made from graham flour, which is coarsely ground whole wheat flour. Honestly, I haven’t tasted one, but curious enough to try them out due to their magnified applications in S’mores, crust for cheese cake, etc
Their texture and taste achieves an perfect balance, that lies between an cookie and cracker. And when I browsed through Smitten Kitchen’spage, I was confident that I could make them, thanks to her simplistic method. J Only ingredient I had to replace here is bleached all –purpose flour instead of unbleached one since, I could not find one at my place :/ To those, who are quite new at this, APF is generally processed, in order to yield that bright white colour, before packing commercially. For this processing, this flour is made to pass through chemicals or preservatives. So, the normal flour, you buy at grocery stores are all bleached ones. Unbleached flour, on the other hand, is less processed with an pale colour, which makes it not only healthy, but also used extensively in baking. I learnt that unbleached ones yield an little rough texture on the output (Which makes them important in our ‘cracker’ preparation), unlike bleached one, that yields softer output. However, an basic substitute of unbleached one will be an mix of bleached flour and whole wheat flour.
Since this is an mix of APF and wheat flour, I would consider this as an guilt-free snack, that I could offer to my family. Not only sweet, they were also flavourful with an dash of cinnamon at the top.