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

In a separate small bowl, whisk together the dark honey, molasses, cold whole milk, and vanilla extract until the mixture is smooth and uniform. 4. Form the Dough

Critical note from Katzen: "They will seem slightly soft out of the oven. Do not be tempted to bake them until hard. They crisp as they cool. Overbaking leads to sadness and crumbly teeth." In a separate small bowl, whisk together the

This public link is valid for 7 days and shares a thread, including any personal information you added. This link or copies made by others cannot be deleted. If you share with third parties, their policies apply. Can’t copy the link right now. Try again later. Do not be tempted to bake them until hard

1 ½ cups (preferably pastry flour for a lighter texture) All-Purpose Flour: 1 cup Dark Brown Sugar: ½ cup (packed) Baking Soda: 1 teaspoon Kosher Salt: ½ teaspoon Ground Cinnamon: 1 teaspoon Cold Unsalted Butter: 6 tablespoons (cut into small cubes) Honey: ⅓ cup (wildflower or clover work best) Whole Milk: 3 to 4 tablespoons Pure Vanilla Extract: 1 teaspoon Step-by-Step Baking Instructions 1. Mix the Dry Ingredients This link or copies made by others cannot be deleted

Custom Spices:A pinch of ground nutmeg, cloves, or cardamom adds a beautiful, unexpected depth. Delicious Ways to Enjoy Your Homemade Graham Crackers

whole wheat pastry flour (or regular whole wheat flour) 1/2 teaspoon salt 1/2 teaspoon baking powder 2 teaspoons ground cinnamon Wet Ingredients: 8 tablespoons (1 stick) unsalted butter, softened 1/4 cup packed dark brown sugar 1 tablespoon honey 3–5 tablespoons whole milk, as needed Optional Topping: