Peanut graham crackers
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, longkeeping energy bars. The recipe is adapted from Sarah Tyson Rorer, Mrs. Rorer’s New Cook Book (Philadelphia: Arnold And Company, 1902), p. 535.


 [frac]3/4[/frac] 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.)



 [frac]1/2[/frac] cup natural peanut butter (no added oil or sugar)
 1[frac]1/2[/frac] cups sugar
 [frac]1/2[/frac] 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.



 2[frac]3/4[/frac] 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.


Roll the dough out thinly, [frac]1/8[/frac]inch or so, and cut into rough 2inch squares. (I use a pizza wheel for this.)

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.