This recipe was given to me by one of the always terrific pastry chefs I met at a Baker’s Dozen event. Baker’s Dozen is a group of pro and amateur baking enthusiasts, and I’m so fortunate to be a part of it.

I’ve made a few graham cracker recipes so far, but none have knocked my socks off. I wasn’t sure about this one – it doesn’t have that peculiar graham flavor because there isn’t any graham flour in it. I think it might be fine in this case to substitute in graham flour for the whole wheat pastry flour, but it turned out that I’m glad I didn’t.

These are more like a buttery cracker. I rolled them to 1/8″, kind of on the thick side. They’re sturdy, but tender enough that they don’t crumble when you bite into them (important when it comes to s’mores).

Once I made the crackers, I painted tempered chocolate over one side of them and we took them camping for s’mores. They were fantastic – I used a different marshmallow recipe this time, and even though I had to order gelatin sheets, I think I prefer this recipe over my usual one. It doesn’t include any egg whites, either.

The recipe for the crackers is posted at Cookstr – the only change made is to use 2 cups of flour and a half cup of whole wheat pastry flour instead of the flours specified in the recipe. I also refrigerated the crackers for a bit again after I rolled them out. The dough becomes difficult to work with once it warms up.

Find the recipe for the marshmallows at Charleston Magazine. I haven’t been able to find sheet gelatin locally, so I ordered these from Modernist Pantry, which has great prices and quick shipping.

• Sylvester Graham’s Crackers (Campfire Cookery )
• Vanilla Marshmallows (Baked: New Frontiers in Baking, p. 161)