|Left: Martha Stewart’s recipe Right: Nancy Silverton’s recipe|
Necessity is the mother of invention, or in this case the force behind trying different recipes of the same cracker not because I want to have a good homemade version, but because they are non-existent here, so it’s either homemade graham crackers or store-bought vanilla wafers.
And besides, unless you’re in Buenos Aires, you’ll never be able to duplicate something that calls for store-bought argentinian vanilla cookies, right?
|Martha Stewart’s Graham Crackers|
There was such a slim chance that they wouldn’t be wonderful, I decided to skip that margin.
|Nancy Silverton’s Graham Crackers|
flour, how different the final cracker is. I suspect it doesn’t affect it much.
|Sprinkled with cinnamon sugar and ready to bake (Nancy S.)|
|Just out of the oven (Nancy S.)|
And both are insanely good. Good, good, good flavor and texture. I wish I had a box of graham crackers beside me so I could tell you without that minimum percentage of doubt. But both recipes are probably better than the box.
|Before going into the oven (Martha S.)|
They have sort of a flat honeycomb appearance, and have a crunchy topping from a sprinkle of cinnamon sugar right before baking. They have to be kept in a tin to preserve it’s crunchiness, otherwise they become more like a soft cookie with only an idea of crunch.