A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive ^new^ Link

Traditional graham crackers were originally invented in the 19th century by dietary reformer Sylvester Graham, who advocated for unsifted, unrefined wheat flour (hence "graham flour"). While Graham’s original biscuits were notoriously bland and dry, this modern interpretation strikes a perfect balance. It honors the nutritional density of whole grains while introducing just enough sweetness and fat to create a tender, snappy cracker that pairs beautifully with a glass of cold milk, tea, or a fire-roasted marshmallow. Key Ingredients and Substitutions

Packed, for a deep caramel undertone.

Prep time: 20 minutes (plus 30 minutes chilling time) Bake time: 12–15 minutes Yields: Approximately 24 to 30 crackers Ingredients 1 ½ cups whole wheat flour (or graham flour) 1 cup all-purpose flour ½ cup dark brown sugar, firmly packed 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon fine sea salt The Wet Ingredients: Traditional graham crackers were originally invented in the

Holds up beautifully under toasted marshmallows for s'mores. Tender Crumb: Melts in your mouth thanks to real butter. Ingredient Spotlight Key Ingredients and Substitutions Packed, for a deep

The magic of this recipe lies in the balance of textures. It is crisp enough to snap, yet tender enough to melt in your mouth. Dark honey and molasses provide a rich, smoky sweetness, while a touch of cinnamon adds a comforting warmth. Ingredients You Will Need Ingredient Spotlight The magic of this recipe lies

Commercial crackers rely on high-fructose corn syrup, artificial flavors, and preservatives. This recipe uses real butter, honey, and dark brown sugar.