A Recipe For Homemade Graham Crackers By Mollie Katzen [best] -

Commercial graham flour (coarsely ground bran-endosperm mix). Katzen substitutes whole wheat pastry flour + wheat germ, which is actually closer to early 19th-century “graham bread” (Sylvester Graham’s original coarse meal).

So, preheat your oven. Soften your butter (no—wait, keep it cold). And make a batch of graham crackers that would make your grandmother—and Mollie Katzen—proud.

: Preheat the oven to 350°F . Place crackers on a lined cookie sheet and bake for 12–15 minutes until golden brown and crisp around the edges. Watch closely toward the end as they can brown quickly. a recipe for homemade graham crackers by mollie katzen

Rolling out the dough offers another lesson in texture. You aren't rolling out a delicate sugar cookie dough; you are working with something hearty. You roll, you score, you dock (prick with a fork), and you bake.

This article explores the enduring appeal of Katzen’s recipe, a formula that has quietly developed a cult following among bakers who know that the secret to a perfect dessert often lies in its foundation. Commercial graham flour (coarsely ground bran-endosperm mix)

Pour the wet mixture into the dry mixture. Stir with a fork until the dough just comes together. It will look shaggy.

Makes ~24 crackers.

Turn the dough out onto a lightly floured countertop. Knead gently for exactly 30 seconds—just until the dough smooths out. If you knead longer, you will develop gluten, resulting in tough crackers. Pat the dough into a flat rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days). Do not skip the chilling. Chilling solidifies the butter, which guarantees a flaky cracker.