Graham Wafers

Graham Wafers

Graham Wafers
© Denzil Green

Graham Wafers are flat, crisp wafers made from graham flour and sweetened, often with honey.

They are considered a sweet biscuit rather than savoury biscuit or cracker.

You can buy the crackers already ground into crumbs.

Cooking Tips
To make crumbs, whiz in food processor or place between two sheets of waxed-paper or put in freezer bag and crush by rolling a rolling pin over them.

Substitutes

Digestive biscuits. Not the same thing (less sweet), but will do the same job and taste basically the same once ground up and used for pie crusts, cake bases, etc.

Equivalents
14 to 15 squares = 1 cup of crumbs = 100g / 3 1/2 oz

Storage
Freeze in freezer bags for up to 1 year.

History
They were created by Sylvester Graham (1794–1851) in the 1830s. It is ironic that what he intended to be a glum, healthful food is now basically used as a cookie and for desserts.

See Graham Flour for more history.

Also called: Graham Crackers

See Also
Digestive Biscuit Crumbs, Graham Flour, S'mores

Other entries for Biscuits
Abernethy Biscuits, Bath Olivers, Beaten Biscuits, Biscuits, Crackers, Digestive Biscuit Crumbs, Digestive Biscuits, Graham Wafers

Other entries for Bread
Bagels, Baguettes, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones

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