As I looked at the recipe, patched together from various sources, I realized that cooking is not just about following instructions, but about weaving together stories, memories, and love. Mollie Katzen's recipe for homemade graham crackers had become a part of my own story, a patchwork of love that I would continue to share with others.
Add half the dry ingredients to the wet, mixing gently. Add 2 tbsp cold water/milk, then the remaining dry. Mix until it just comes together. If dough is too crumbly, add the 3rd tbsp of liquid. If too sticky to handle, wrap and chill 15 min before next step.
Use a fork to poke holes in the dough at 1/2- to 1-inch intervals. Cut into 2 ½-inch squares. As I looked at the recipe, patched together
On a lightly floured surface, roll dough to ⅛-inch thickness. Cut into rectangles (or use a fluted pastry wheel for fancy edges). Transfer to a parchment-lined baking sheet.
Whisk flours, sugar, salt, and baking powder in a large bowl. Add 2 tbsp cold water/milk, then the remaining dry
Reduce the brown sugar to ⅓ cup. Increase the salt to ¾ teaspoon (use flaky sea salt, crushed). Add ¼ teaspoon of ground ginger and ⅛ teaspoon of allspice .
These sturdy crackers make the ultimate graham cracker crust or homemade s'mores. If too sticky to handle, wrap and chill
Preheat your oven to 350°F (175°C). Divide the dough in half and let it sit at room temperature for 15 minutes. Roll each piece flat (about 7x15 inches) on wax paper dusted with whole wheat flour.
20 mins (+ 1 hour chilling) Cook time: 15-20 mins Yields: About 24-30 squares Ingredients Dry Ingredients: