Perfect Graham Cracker Crumbs

Kim Kushner

I keep a container of these crumbs in
 my refrigerator at all times as they’re great for throwing together a last-minute dessert, like individual sorbet or ice cream parfaits. Just sprinkle a teaspoon of these buttery, crunchy crumbs into a champagne or martini glass, add a scoop or two of your favorite frozen treat, and sprinkle a few more crumbs over the top. They’re a key ingredient in my Deconstructed S’mores, and I also like to spoon them over sliced bananas or stir them into my yogurt. What could be better?

1 3 ⁄4 cups (5 1⁄4 oz/160 g) graham cracker crumbs (about 20 graham crackers, ground in
 a food processor)
2 tablespoons all-purpose flour
2 tablespoons sugar
Kosher salt
1⁄2 cup (4 oz/125 g) unsalted butter, melted and cooled
  • Preheat the oven to 350°F (180°C).
  • In a bowl, combine the graham cracker crumbs, flour, sugar, and a pinch of salt. Stir in the butter and then combine thoroughly using a spoon or your hands. Spread the mixture out in an even layer on a baking sheet.
  • Bake the crumbs until golden, about 10 minutes.
  • Let cool completely before using. The crumbs will keep in an airtight container in the fridge for up to 1 month.

Yield: 2 cups

Reprinted with permission from The New Kosher by Kim Kushner (Weldon Owen, 2015)

Raised in Montreal, Canada, Kim Kushner learned to cook from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines and has worked a a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching cooking classes.