In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, salt, baking powder, and cinnamon.
The history of the graham cracker is far more fascinating than you might imagine. It was invented in 1829 by a Presbyterian minister named Sylvester Graham, who was part of a religious and health reform movement in the early 19th century. Graham believed that a simple, vegetarian diet—particularly one rich in coarsely ground, unrefined whole wheat—could help curb unhealthy urges and promote a morally pure lifestyle. The original "Graham bread" and "Graham crackers" were hard, bland, unsweetened biscuits made of coarse wheat flour, bran, and little else. They were intended to be as unstimulating as possible, a far cry from the sweet, cinnamon-dusted treats we know today. The sweet, commercial version we’re familiar with didn’t emerge until the late 19th century, and it was a far cry from Graham’s ascetic original.
Add the cold, cubed butter to the flour mixture. If using a food processor, pulse 10 to 12 times until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If making by hand, use a pastry cutter or your fingertips to rub the butter into the flour quickly so it does not melt. Step 3: Mix the Liquid Wholesomeness In a medium bowl, whisk together the all-purpose
Making graham crackers at home is simple, but a few small adjustments can make all the difference between good and great.
Using a rolling pin, roll the dough out evenly until it is roughly ⅛-inch thick. Try to maintain a rectangular shape. Step 7: Cut and Dock The sweet, commercial version we’re familiar with didn’t
Mollie Katzen’s recipe for homemade graham crackers offers a rustic, flavorful alternative to commercial versions, utilizing a blend of graham flour, honey, molasses, and cinnamon. The method requires careful mixing of fats, a mandatory chilling step, and baking at
Packed, for a deep caramel undertone.
Critical note from Katzen: "They will seem slightly soft out of the oven. Do not be tempted to bake them until hard. They crisp as they cool. Overbaking leads to sadness and crumbly teeth."