Using a pizza cutter or a sharp knife, cut the dough into rectangles (roughly 2x5 inches). You can use a fork to prick the characteristic "graham cracker" dotted pattern into each rectangle—this also prevents the dough from puffing up unevenly in the oven. 6. Bake to Golden Perfection
Divide the dough into two equal portions. Shape each portion into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least one hour. Chilling relaxes the gluten and hardens the butter, making the dough much easier to roll out. 6. Roll and Shape Using a pizza cutter or a sharp knife,
Mollie Katzen is a well-known cookbook author and food writer, celebrated for her simple yet delicious recipes. Her recipe for homemade graham crackers is a classic, and we're thrilled to share it with you here. Bake to Golden Perfection Divide the dough into
In a large mixing bowl, whisk together the graham flour, all-purpose flour, dark brown sugar, baking soda, sea salt, and ground cinnamon. Ensure the brown sugar is completely broken up and distributed evenly throughout the flour mixture. 2. Cut in the Butter In a large mixing bowl
A touch of cinnamon adds depth without overpowering the grain. The Texture Crisp Snap: Perfect for dipping into milk.
