More Cheese More Chocolate

It may be four months past my deadline, but I can finally cross another item off of my list – I made graham crackers!  They were incredibly easy, and I can’t believe that I’ve been denying myself the pleasure of fresh-out-of-the-oven grahams for so long.  More importantly, why didn’t I make them a month ago when I had a bowl of leftover strawberry cream cheese frosting?

I used a recipe from Chewy, Gooey, Crispy, Crunchy, and while I was initially a little disappointed in the low level of sweetness, I proceeded to eat about a dozen of them within five minutes of them coming out of the oven and realized that I was perfectly fine with them being just mildly sweet.

Also, do you know what brings out the sweetness of graham crackers?  Cheese.  We had a few bites of fontina and taleggio left after dinner, and rather than wrapping them up and returning them to the cheese drawer, we paired them with graham crackers and didn’t stop snacking (desserting?) until we ran out of cheese.  The grahams remind me of a slightly sweeter version of Carr’s Whole Wheat Crackers, which I haven’t had in years, but I used to love eating them with any sharp or tangy cheese.

While I thoroughly enjoyed this graham cracker recipe, I believe that like chocolate chip cookies, there’s no need to settle on just one version.  Here are some others that I’m planning to try:

 Graham Crackers – 101 Cookbooks

Chocolate Graham Crackers – King Arthur Flour

Homemade Whole-Wheat Graham Crackers – Marcus Samuelsson

I was actually surprised in reading a lot of recipes that most of them use some combination of whole wheat flour, whole wheat pastry flour, and all-purpose flour.  The ones that I made used graham flour and oat flour, so I’m anxious to see how the flavor changes with other flours.  The less graham flour I use for graham crackers, the more I have for when I finally get around to making homemade grape nuts, which are also on the list.