Peanut graham crackers

  • About an hour

These are hard but crispy, and they shatter just a bit when you bite into them. They’re undeniably sweet, but they’ve also got a good amount of protein, so think of them as crunchy, long-keeping energy bars. The recipe is adapted from Sarah Tyson Rorer, Mrs. Rorer’s New Cook Book (Philadelphia: Arnold And Company, 1902), p. 535.

    • ¾ cup (about) unsalted roasted peanuts

    Pulse the whole roasted peanuts in a food processor until they resemble cornmeal. Don’t overprocess. (The peanuts won’t release their oil and turn into butter unless they’re warm, but too much processing can warm them.)

    • ½ cup natural peanut butter (no added oil or sugar)
    • 1½ cups sugar
    • ½ teaspoon salt

    Combine with the peanut meal in a large bowl. Stir in enough flour to make a stiff dough — you may need a bit less or more, depending on your flour.

    • 2¾ cups (about) whole wheat flour

    Stir in enough flour to make a stiff dough — you may need a bit less or more, depending on your flour.

  1. Roll the dough out thinly, ⅛-inch or so, and cut into rough 2-inch squares. (I use a pizza wheel for this.)

  2. Bake on lightly greased sheets at 300°F for 25 to 30 minutes, until they are hard and lightly browned. Cool on racks. Store in a tightly closed container; they’ll keep for a few weeks.