A Recipe For Homemade Graham Crack |top|ers By Mollie Katzen Patched Link

Today, we’re taking Katzen’s original whole-grain graham cracker concept, acknowledging its brilliant bones, and applying three small but mighty patches to make it foolproof for the modern kitchen.

This is the final, field-tested recipe. It borrows Katzen’s soul but patches the technical gaps. I call this I call this Use a fork to poke

Use a fork to poke holes in the dough at 1/2- to 1-inch intervals. Cut into 2 ½-inch squares. Solution: Next time, cut the crackers into larger

The edges burned before the center crisped. Solution: Next time, cut the crackers into larger rectangles, or tent aluminum foil over the edges halfway through the initial bake. Solution: Next time

Add one extra tablespoon of oat milk to the dough. Vegan doughs tend to seize faster than dairy versions. The result will be slightly darker in color but shatteringly crisp.

Mollie Katzen 's recipe for is a nostalgic, illustrative piece originally found in her books like Honest Pretzels and included in educational reading materials. The recipe is designed for both children and adults, focusing on simple techniques and wholesome ingredients. Ingredients 1 1/4 cups whole wheat flour 1/2 cup all-purpose flour 1/2 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 1/2 cup (1 stick) cold butter, cut into small bits 2 tbsp honey 2 tbsp molasses 1/4 cup water 1 tsp vanilla extract Instructions