On Wed 10 Sep 2008 04:37:36a, Phred told us...

> In article 0>, Wayne
> Boatwright > wrote:
>>On Tue 09 Sep 2008 06:46:57a, Phred told us...
>>
>>> In article >, "kilikini"
>>> > wrote:
> [snip]
>>>
>>>>In any case, here's a Wikipedia article on graham crackers that
>>>>describes them fairly well.
>>>>
>>>>http://en.wikipedia.org/wiki/Graham_cracker
>>>
>>> Thanks for that Kili. As I suspected, they're a plain sweet biscuit.
>>> The word "crackers" threw me. Here, all the "crackers" I know are
>>> brittle salty things, mostly served with alcoholic beverages and often
>>> topped with things like cheese, onion, pickled stuff, and similar.
>>>
>>> As I rather suspected, it sounds like our plain shortbread biscuits
>>> may be an acceptable substitute in this case.
>>
>>Not at all like shortbread biscuits, Phred. Little if any butter used
>>in them, and they are made with Graham flour, a whole grain flour. They
>>are not terribly sweet.
>
> Thanks for the followup Wayne. Yes, I had a squiz at that wiki
> reference and noted the way traditional Graham crackers are made and
> the special characteristics of Graham flour. I can't really think of
> a close substitute here, but I thought something like our "Scottish
> Fingers" might be close enough for the recipe. (They're often used as
> a base for concoctions such as "non-baked tarts", to coin a phrase.
>
> Cheers, Phred.
>

You're welcome, Phred. I think someone mentioned using digestive biscuits.
That is probably a good substitute. Are Scottish Fingers more like
shortbread? I'm sure they'd work out okay, too.

--
Wayne Boatwright

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