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.
Hello talk about late to party - it's already 2015 !!
So followed a graham cracker recipe found in peter reinhart's book Whole Grain - omg the worst already - altho there was no fats i tried anyways
Don't Bother ever with that recipe ever
The ones you posted have given me hope and will try them immediately!!!
Thanks ever for trying these out and posting up the results
So pleased to find this recipe, via the pear almond tart you posted a couple of days ago. We don't have graham crackers but I often see recipes making use of them. Now I can make my own!
Great post! This makes me want to bake some graham crackers, stat. There are so many recipes out there, so I appreciate that you compared two highly acclaimed recipes. The photos are great, and so helpful, too. My thus far favorite grahams were from Emily Lucchetti's Passion for desserts - classic flavor and texture. But I'm hoping to try the ones in Good to the Grain that call for teff flour sometime, too.
My first homemade graham crackers were from Thomas Keller's recipe for homemade s'mores. We had a friend visiting us in Maine in the winter. We mentioned fireside dinners and asked what he would like for dessert. S'more, he said. Homemade. So, I made the graham crackers and the marshmallows and used Belgian chocolate. Now it is time to get out TK's recipe and compare to Martha's and Nancy's. His were pretty darned good... ~ David
I found the s´mores recipe from the french laundry on epicurious. I´m so trying his version! Thanks for the tip!
What a fun idea for a post - this or that! I bookmarked this for the next time I need graham crackers. + I agree with Andrea, you're amazing, baking both batches for a taste test. Thank you!
Paula, what an interesting post - I love the fact that you actually took the time to bake the two recipes and explain all the differences with so much loving details. I have never baked Graham Crackers but have been planning to do so for the longest time - if and when I find the time, I will most certainly remember this wonderful post of yours!