Mollie Katzen Exclusive ~repack~ | A Recipe For Homemade Graham Crackers By

5 ⅓ tbsp cold unsalted butter (cubed), ¼ cup dark brown sugar, ¼ cup honey, and ¼ cup robust molasses Liquid: ¼ cup whole milk and ½ tsp pure vanilla extract Instructions

If you've ever doubted that crackers belong in the "baking from scratch" category, Mollie Katzen invites you to reconsider. Homemade graham crackers are not merely a snack; they are a culinary experience. Unlike the pale, dry, or overly sweet versions found in the supermarket aisle, a homemade cracker is buttery, aromatic, and crispy with a robust, wholesome texture. Key reasons to embrace this recipe:

Store-bought graham crackers often rely on high-fructose corn syrup, artificial flavorings, and preservatives to stay shelf-stable. Baking them from scratch transforms this humble pantry staple into a gourmet treat. The Flavor Profile 5 ⅓ tbsp cold unsalted butter (cubed), ¼

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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. Key reasons to embrace this recipe: Store-bought graham

Makes about 2 dozen 2×3-inch crackers

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on a lightly floured surface to about ⅛ inch thick. Thinner = snappier crackers.

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