About 20-25 crackers
Note: The following article highlights a recipe inspired by Eating From the Ground Up by renowned author and chef Mollie Katzen . Why Make Graham Crackers from Scratch?
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients. Stop when the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. 3. Blend the Wet Ingredients About 20-25 crackers Note: The following article highlights
Swap the unsalted butter for a high-quality vegan stick butter, use maple syrup instead of honey, and opt for a rich oat or soy milk.
Sharpens and contrasts the sweet notes.
Add the cold, cubed butter to the dry mixture. If using a food processor, pulse a few times until the mixture resembles coarse breadcrumbs 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 doesn't melt. 3. Add the Liquid Sweeteners
Packed with molasses, it deepens the color and enhances the caramel flavor notes. Exclusive Recipe: Mollie Katzen-Inspired Graham Crackers Using a pastry cutter or your fingertips, work
Pour the liquid mixture into the flour and butter mixture. Stir with a fork or pulse in the food processor just until the dough begins to come together into a ball. If the dough feels too dry and crumbly, add an extra tablespoon of milk. Wrap the dough tightly in plastic wrap, flatten it into a disc, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and hardens the butter, making the dough much easier to roll. 5. Roll and Shape
A Recipe for Homemade Graham Crackers by Mollie Katzen: An Exclusive Culinary Revival Blend the Wet Ingredients Swap the unsalted butter