Prep time: 20 minutes (plus 30 minutes chilling time) Bake time: 12–15 minutes Yields: Approximately 24 to 30 crackers Ingredients 1 ½ cups whole wheat flour (or graham flour) 1 cup all-purpose flour ½ cup dark brown sugar, firmly packed 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon fine sea salt The Wet Ingredients:
Let them cool completely on the pans; they will crisp up significantly as they cool. Break along the score lines once cold. Interesting Piece: The "Graham" in the Cracker
In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, salt, baking powder, and cinnamon. Prep time: 20 minutes (plus 30 minutes chilling
Packed with molasses, it deepens the color and enhances the caramel flavor notes. Exclusive Recipe: Mollie Katzen-Inspired Graham Crackers
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. Packed with molasses, it deepens the color and
A touch of cinnamon adds depth without overpowering the grain. The Texture Crisp Snap: Perfect for dipping into milk.
Slide the entire sheet of parchment paper with the scored dough onto your baking sheet. Bake for 12 to 15 minutes, rotating the pan halfway through. The crackers are done when the edges are deeply golden brown and the centers feel firm to a light touch. Step 9: Cool and Crisp A touch of cinnamon adds depth without overpowering
Enjoy these crackers plain, smear them with almond butter, or use them to construct the finest homemade s'mores you have ever tasted.
