A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive |work| Online

Add the cold, cubed butter to the flour mixture. If using a food processor, pulse 10 to 12 times until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If making by hand, use a pastry cutter or your fingertips to rub the butter into the flour quickly so it does not melt. Step 3: Mix the Liquid Wholesomeness

(coarsely ground whole wheat) is non-negotiable for the "tender and wonderful" texture these crackers are known for. Her addition of Add the cold, cubed butter to the flour mixture

1 ½ cups (preferably pastry flour for a lighter texture) All-Purpose Flour: 1 cup Dark Brown Sugar: ½ cup (packed) Baking Soda: 1 teaspoon Kosher Salt: ½ teaspoon Ground Cinnamon: 1 teaspoon Cold Unsalted Butter: 6 tablespoons (cut into small cubes) Honey: ⅓ cup (wildflower or clover work best) Whole Milk: 3 to 4 tablespoons Pure Vanilla Extract: 1 teaspoon Step-by-Step Baking Instructions 1. Mix the Dry Ingredients Step 3: Mix the Liquid Wholesomeness (coarsely ground

In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, salt, baking powder, and cinnamon. Just like making pie crust, keeping your butter

Just like making pie crust, keeping your butter cold is crucial. Cold butter creates steam when it hits the hot oven, which gives the crackers their signature delicate snap.