Graham crackers are traditionally made with whole wheat flour consisting of bran, germ, endosperm. In the early nineteenth century, Dr. Sylvester Graham developed and promoted the use and thus consumption of this nutritious flour.
Sift flours (whole wheat and cornmeal) together, then mix in granulated sugar and salt.
Rub the chilled butter pieces into the mixture until it resembles breadcrumbs. Add cream or water to make a pliable dough.
Shape dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees Fahrenheit and line two cookie sheets with parchment paper.
Roll dough out into a rectangle measuring 12x9 inches. Cut dough into 24 rectangles using a pastry wheel or sharp knife. Arrange rectangles on prepared cookie sheets.
Bake for about 10 minutes or until firm and golden brown. Cool graham crackers on cookie sheets for 2-3 minutes before transferring them to a wire rack. Store completely cool crackers in an airtight container.
