This recipe yields approximately 24 to 30 standard-sized crackers, depending on how thinly you roll the dough. Equipment Needed 1 large mixing bowl 1 medium mixing bowl Rolling pin Baking sheets Parchment paper Pizza cutter or sharp knife Fork (for docking) Ingredients 2 cups whole wheat pastry flour (plus extra for rolling) 1 cup unbleached all-purpose flour ½ cup dark brown sugar, firmly packed 1 teaspoon baking soda 1 teaspoon ground cinnamon ¾ teaspoon fine sea salt The Wet Mix:
Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Place the squares on parchment-lined baking sheets. Prick each square 3-4 times with a fork. Optional: Sprinkle with the cinnamon-sugar topping.
Cold butter is crucial. When cold butter hits the hot oven, the water content evaporates, creating tiny air pockets that give the graham cracker its characteristic light, snappy texture. This recipe yields approximately 24 to 30 standard-sized
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Docking is functional, not just decorative. Without holes, steam traps inside the dough, creating hollow, puffy pockets instead of flat, crunchy crackers. Creative Ways to Serve Your Graham Crackers
This exclusive recipe is reprinted from The Enchanted Broccoli Forest by Mollie Katzen. All rights reserved. The full recipe appears on page 133 of the original edition. Prick each square 3-4 times with a fork
Easy Gluten Free Graham Cracker Recipe | Bob's Red Mill Natural Foods
While these crackers are spectacular on their own with a glass of cold milk or a hot cup of tea, they also elevate classic desserts. Grind them up into a rustic crust for a classic cheesecake or a summer key lime pie. Melt a square of high-quality dark chocolate and a toasted marshmallow between two warm, homemade squares for the ultimate artisan s'more. Or, simply smear them with almond butter and sliced bananas for a wholesome, comforting afternoon snack.
True graham flour is coarsely ground wheat berries. If you cannot find it, standard whole wheat pastry flour works beautifully to keep the crackers tender. When cold butter hits the hot oven, the
For the best s'mores, bake these crackers until they are fully golden. Their sturdier nature prevents them from breaking under the pressure of a hot marshmallow. Serving and Storage
"Food should not frighten you," Katzen says as we finish our conversation. "A cracker is just flour, fat, sweet, and heat. If you can make a bed, you can make a graham cracker. And once you do, you'll realize the box was never the real thing."
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, rub the butter into the flour until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining. Work quickly to keep the butter cold, which ensures a flaky texture. 3. Blend the Wet Ingredients