A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive [better]

Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months. (They thaw in 10 minutes.)

, she also has a dedicated recipe for making the crackers from scratch. This recipe for Homemade Graham Crackers

This recipe yields approximately 24 to 30 standard-sized crackers, depending on how thinly you roll the dough. Equipment Needed Large mixing bowl Food processor (optional) Rolling pin Parchment paper Baking sheets Ruler or pastry wheel Fork (for docking) Ingredients Store in an airtight container at room temperature

This dough is known for being slightly crumbly but yields a beautifully crisp, wheaty cracker. Eating From the Ground Up About 2–3 dozen crackers Ingredients 2 cups all-purpose flour 1 cup whole wheat pastry flour 1/2 teaspoon salt 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 8 tablespoons (1 stick) unsalted butter 1/4 cup packed dark brown sugar 1 tablespoon honey Finishing: 3–5 tablespoons milk (as needed) Eating From the Ground Up Instructions Prep the Oven and Pans

Slide the entire sheet of parchment paper with the scored dough onto your baking sheet. Bake for 12 to 15 minutes, rotating the pan halfway through. The crackers are done when the edges are deeply golden brown and the centers feel firm to a light touch. Step 9: Cool and Crisp This recipe for Homemade Graham Crackers This recipe

Are you adapting this for any like gluten-free or vegan? Share public link

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True to the adaptable spirit of Mollie Katzen’s kitchen, this recipe serves as a brilliant canvas for your own culinary twists: