Patched ~repack~ - A Recipe For Homemade Graham Crackers By Mollie Katzen

These crackers are sturdy enough for a s’more, delicate enough for a graham cracker crust, and wholesome enough to be eaten by the handful. Why Homemade Graham Crackers?

15–18 minutes until edges are just browning and centers feel firm. They will crisp as they cool. These crackers are sturdy enough for a s’more,

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The original Katzen recipe was a pioneer—whole grain before whole grain was cool. But it assumed a level of skill (and chill time) that many home cooks didn’t have. By patching in: They will crisp as they cool

cups (preferably pastry flour for a finer texture) 1 cup All-Purpose Flour 13one-third cup Light Brown Sugar , packed 1 teaspoon Baking Soda 12one-half teaspoon Salt (if using salted butter, reduce to a pinch) 12one-half teaspoon Ground Cinnamon (optional) Wet Ingredients: 7 tablespoons Unsalted Butter , cold and cubed 13one-third cup Honey (mild honey works best) 2 tablespoons Molasses (not blackstrap) 2 tablespoons Milk (any kind, or water) 1 teaspoon Vanilla Extract Topping (Optional): 1 tablespoon sugar mixed with 14one-fourth teaspoon cinnamon. Step-by-Step Instructions 1. Combine the Dry Ingredients By patching in: cups (preferably pastry flour for