Packed with molasses, it deepens the color and enhances the caramel flavor notes. Exclusive Recipe: Mollie Katzen-Inspired Graham Crackers
To achieve the signature rustic crumb and deep flavor, gather these high-quality ingredients:
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Packed with molasses, it deepens the color and
Mollie Katzen is a celebrated cookbook author, illustrator, and teacher, best known for her iconic book "The Moosewood Cookbook." With a passion for vegetarian cuisine and a commitment to using fresh, seasonal ingredients, Mollie has inspired generations of home cooks to explore the world of plant-based cooking.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, rub the butter into the flour until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining. Work quickly to keep the butter cold, which ensures a flaky texture. 3. Blend the Wet Ingredients Add the cold, cubed unsalted butter to the dry ingredients
Add 2 tbsp cold water and mix with your hands (Mollie’s way). The dough should just hold together when squeezed – crumbly but not wet. Add 1 more tsp water at a time if needed. Don’t overwork.
Divide the chilled dough in half. Roll out one half directly onto a piece of parchment paper to a thickness of about ⅛ inch. Use a pizza cutter or a sharp knife to score the dough into 2x5-inch rectangles, but do not separate them. Use a fork to poke rows of holes into each cracker to prevent them from puffing up. Repeat with the second half of the dough. 6. Bake to Perfection Her recipes are famously simple
What sets Katzen apart is her philosophy: cooking should be joyful, unpretentious, and accessible. Her recipes are famously simple, relying on wholesome ingredients and clear, encouraging instructions. And her graham crackers are no exception.
Sandwich a toasted marshmallow and a square of dark chocolate between two warm, homemade crackers. The premium flavor of the cracker changes the entire dessert experience.
Remove the baking sheet from the oven. While the crackers are still hot, run your pizza cutter along the pre-cut lines once more to ensure they separate cleanly. Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up substantially as they cool. Serving and Storing Your Homemade Grahams