A Recipe For Homemade Graham __link__ Crackers By Mollie Katzen Exclusive -

Homemade Graham Crackers Recipe by Mollie Katzen

We're thrilled to share with you a special recipe for homemade graham crackers, exclusively from the renowned cookbook author and vegetarian expert, Mollie Katzen. This recipe is a treasured classic, carefully crafted to yield a deliciously crunchy and wholesome snack.

About Mollie Katzen

Mollie Katzen is a celebrated cookbook author, illustrator, and teacher, best known for her iconic book "The Moosewood Cookbook." With a passion for vegetarian cuisine and a commitment to using fresh, seasonal ingredients, Mollie has inspired generations of home cooks to explore the world of plant-based cooking.

Mollie's Homemade Graham Crackers Recipe

Graham crackers, a classic American treat, are a staple snack for many. Store-bought versions often contain additives and preservatives, but making them from scratch allows you to control the ingredients and ensure a deliciously wholesome snack. Mollie's recipe for homemade graham crackers is a game-changer – easy to make, customizable, and utterly scrumptious.

Ingredients:

Instructions:

  1. Preheat your oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, and salt.
  3. Add cold butter: Using a pastry blender or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Add honey or maple syrup (if using): If you choose to add a sweetener, stir it in at this point.
  5. Form the dough: Gradually pour in 1/4 cup of water while stirring the mixture with a fork. The dough will come together in a cohesive ball.
  6. Knead and rest: Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable. Wrap the dough in plastic wrap and let it rest for 30 minutes.
  7. Roll out the dough: On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm).
  8. Cut into crackers: Use a pastry cutter or a sharp knife to cut the dough into rectangles, about 4 inches (10 cm) long and 2 inches (5 cm) wide. You can also use a cookie cutter to create fun shapes.
  9. Prick and brush: Use a fork to prick the crackers and create a decorative edge. Brush the tops with the beaten egg for a golden glaze.
  10. Bake: Place the crackers on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cracker. Bake for 15-20 minutes, or until the crackers are lightly browned and firm to the touch.
  11. Cool and enjoy: Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Variations:

Exclusively from Mollie Katzen: "I love making these graham crackers from scratch, as it allows me to control the ingredients and ensure a deliciously wholesome snack. I hope you enjoy them as much as I do!"

Get Cooking! With Mollie's expert guidance and this easy-to-follow recipe, you'll be enjoying homemade graham crackers in no time. Happy baking!

Mollie Katzen’s recipe for homemade graham crackers offers a rustic, flavorful alternative to commercial versions, utilizing a blend of graham flour, honey, molasses, and cinnamon. The method requires careful mixing of fats, a mandatory chilling step, and baking at

for a crisp texture. For more information, visit The Baking Bird. How to Make Your Own Homemade " Graham Crackers "

Mollie Katzen , the legendary author behind The Moosewood Cookbook

, is known for bringing a whimsical, hand-lettered touch to vegetarian staples. While she often uses graham cracker crumbs for crusts in recipes like her Caribbean Dream Pie

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

captures her signature wholesome style, using whole wheat flour and natural sweeteners to create a snack that is far superior to store-bought versions. Mollie Katzen’s Homemade Graham Crackers Homemade Graham Crackers Recipe by Mollie Katzen We're

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

: Preheat your oven to 375°F (190°C). Lightly oil two large baking sheets or line them with parchment paper. Mix Dry Ingredients

: In a medium-sized bowl, whisk together the all-purpose flour, whole wheat pastry flour, salt, baking powder, and cinnamon until well combined. Melt and Combine

: In a small saucepan over low heat, melt the butter with the dark brown sugar and honey. Stir gently until the sugar is dissolved, then pour this warm mixture into the dry ingredients. Form the Dough

: Stir quickly to incorporate. Use your hands to finish mixing, adding milk one tablespoon at a time. Stop as soon as the dough holds together when squeezed— do not overmix or knead , as this will make the crackers tough. Roll and Cut

: On a lightly floured surface, roll the dough to about 1/4-inch thickness. Cut into squares or rectangles using a knife or cookie cutter.

: Transfer the crackers to the prepared sheets. Bake for 15–18 minutes, or until they are golden brown and firm to the touch.

: Let them rest on the baking sheet for 5 minutes before moving them to a wire rack. They will continue to crisp up as they cool completely. Eating From the Ground Up Tips for Success Dough Texture 1 1/2 cups all-purpose flour 1/2 cup whole

: If the dough feels too crumbly to roll, add an extra tablespoon of milk. It should feel like damp sand that clumps together when pressed. Variations

: For a sweeter treat, sprinkle the tops with a mix of cinnamon and sugar before baking.

: These crackers stay crisp for up to two weeks when stored in an airtight container at room temperature. Eating From the Ground Up cheesecake recipes collection to pair with these crackers? graham crackers - Eating From the Ground Up 5 Feb 2010 —

Step 7: The Bake

Bake one sheet at a time on the middle rack for 12–15 minutes, rotating halfway through. The crackers are done when the edges are just barely golden brown and the centers feel firm to the touch.

Critical note from Katzen: "They will seem slightly soft out of the oven. Do not be tempted to bake them until hard. They crisp as they cool. Overbaking leads to sadness and crumbly teeth."

The Exclusive Recipe: Mollie Katzen’s Homemade Graham Crackers

7. Roll out

On a lightly floured surface, roll dough to ⅛-inch thickness. It will be delicate – that’s okay. Cut into 2×3-inch rectangles (or use a fluted pastry wheel).

Mollie Katzen’s “Slow & Sweet” Homemade Graham Crackers

Makes about 2 dozen 2×3-inch crackers