A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive [new]

In a large bowl (or the bowl of a food processor), combine the flours, salt, baking soda, and cinnamon. Whisk or pulse to combine.

Cut in the butter: Add cold butter cubes and work them into the dry mix with a pastry cutter, fork, or food processor pulse until the mixture resembles coarse crumbs with some pea-sized pieces. In a large bowl (or the bowl of

Form and chill: Turn dough onto plastic wrap, press into a flat disk about 1/2–3/4 inch thick, wrap tightly, and chill in the refrigerator for 20–30 minutes. Chilling firms the butter and makes the dough easier to roll. Form and chill: Turn dough onto plastic wrap,

These crackers are rustic, hearty, and much more flavorful than store-bought versions. They rely on the nutty flavor of graham flour (or whole wheat flour) and the deep sweetness of honey. They rely on the nutty flavor of graham

So here it is. A recipe for homemade graham crackers by Mollie Katzen exclusive to these pages. Print it. Smudge it with buttery fingers. Make it with a child or make it alone late at night. Then bite in and listen.

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