A Recipe For Homemade Graham Crackers By Mollie Katzen Patched ((top)) ⭐ Reliable

Traditional whole-grain doughs can be notoriously crumbly, brittle, and difficult to roll smoothly without tearing. If you have ever tried an old-school recipe, you might have ended up with a frustrating sticky mess.

The dough is so dry and shaggy it cracks when you roll it. You end up with a jigsaw puzzle of broken crackers. Why it happens: Graham flour absorbs more moisture than all-purpose flour. If your kitchen is dry, or your whole wheat flour is old, the liquid ratio fails. You end up with a jigsaw puzzle of broken crackers

(2×3 inches) using a knife or pizza wheel. Transfer to baking sheets – they don’t spread much, so you can place them close. (2×3 inches) using a knife or pizza wheel

Simple, wholesome ingredients you can trust. and perfectly crisp.

Using a precise blend of chilled unsalted butter for rich flavor and a small amount of vegetable shortening ensures the crackers bake up beautifully crisp rather than overly dense or hard.

is widely celebrated for her vegetarian masterpieces like the Moosewood Cookbook The Enchanted Broccoli Forest

Today, we are presenting for the modern kitchen. We’ve fixed the hydration issues, calibrated the baking time, and added a crucial resting step. The result is a cracker that Mollie herself would approve of: wholesome, deeply flavorful, and perfectly crisp.