Slide the parchment onto a wire rack. Let the crackers cool completely—at least 30 minutes. They will snap and shatter beautifully when ready.
The Ultimate Nostalgia: Making Mollie Katzen’s Exclusive Homemade 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.
Before we dust our countertops with flour, Katzen wants us to understand the "why."
Because of the molasses and brown sugar, these crackers can go from perfectly golden to burnt very quickly. Check them closely around the 11-minute mark.
Pour the liquid mixture into the flour and butter mixture. Stir with a fork or pulse in the food processor just until the dough begins to come together into a ball. If the dough feels too dry and crumbly, add an extra tablespoon of milk. Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and hardens the butter, making the dough much easier to roll. 5. Roll and Shape
This recipe is adapted from Mollie Katzen’s approach, emphasizing a straightforward, reliable method for a perfect homemade graham cracker. Ingredients 2 cups all-purpose flour
In a large mixing bowl or the bowl of a food processor, combine the whole wheat flour, all-purpose flour, toasted wheat germ, dark brown sugar, baking soda, and salt. Whisk or pulse the ingredients thoroughly to ensure the baking soda and brown sugar are evenly distributed and free of lumps. 2. Cut in the Butter
Commercial crackers rely on high-fructose corn syrup, artificial flavors, and preservatives. This recipe uses real butter, honey, and dark brown sugar.
Slide the parchment onto a wire rack. Let the crackers cool completely—at least 30 minutes. They will snap and shatter beautifully when ready.
The Ultimate Nostalgia: Making Mollie Katzen’s Exclusive Homemade 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. Slide the parchment onto a wire rack
Before we dust our countertops with flour, Katzen wants us to understand the "why."
Because of the molasses and brown sugar, these crackers can go from perfectly golden to burnt very quickly. Check them closely around the 11-minute mark. Before we dust our countertops with flour, Katzen
Pour the liquid mixture into the flour and butter mixture. Stir with a fork or pulse in the food processor just until the dough begins to come together into a ball. If the dough feels too dry and crumbly, add an extra tablespoon of milk. Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and hardens the butter, making the dough much easier to roll. 5. Roll and Shape
This recipe is adapted from Mollie Katzen’s approach, emphasizing a straightforward, reliable method for a perfect homemade graham cracker. Ingredients 2 cups all-purpose flour and dark brown sugar.
In a large mixing bowl or the bowl of a food processor, combine the whole wheat flour, all-purpose flour, toasted wheat germ, dark brown sugar, baking soda, and salt. Whisk or pulse the ingredients thoroughly to ensure the baking soda and brown sugar are evenly distributed and free of lumps. 2. Cut in the Butter
Commercial crackers rely on high-fructose corn syrup, artificial flavors, and preservatives. This recipe uses real butter, honey, and dark brown sugar.