(coarsely ground whole wheat) is non-negotiable for the "tender and wonderful" texture these crackers are known for. Her addition of
Creates a flaky, melt-in-your-mouth crumbly texture. (coarsely ground whole wheat) is non-negotiable for the
Turn the dough out onto a piece of plastic wrap. Gently press it into a flat, rectangular disk. Wrap it tightly and place it in the refrigerator for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, making the dough much easier to roll out. Gently press it into a flat, rectangular disk
, is known for bringing a whimsical, hand-lettered touch to vegetarian staples. While she often uses graham cracker crumbs for crusts in recipes like her Caribbean Dream Pie , is known for bringing a whimsical, hand-lettered
Remove one disk of dough from the refrigerator. Place it directly onto a sheet of parchment paper cut to the size of your baking sheet. Lightly dust the top of the dough with all-purpose flour.
"The graham cracker was originally invented in the 19th century as a health food," Katzen explains. "Sylvester Graham, a Presbyterian minister, believed that high-fiber, minimally processed flour was the path to wellness. Somewhere along the way, the health food became a sugary commodity. I wanted to go back to the promise—but with the flavor turned all the way up."