Standard commercial graham crackers rely heavily on high-fructose corn syrup and artificial flavorings. In contrast, Katzen’s exclusive formula relies on the synergy of whole wheat, real butter, and natural sweeteners. The addition of wheat germ provides a signature nutty undertone and a delicate crunch that cannot be replicated by factory-made alternatives. Ingredients You Will Need
Carefully slide the parchment paper with the scored dough onto your baking sheets. Bake for 12 to 15 minutes, swapping the pans halfway through. The crackers are done when the edges are lightly browned and the tops look dry. They will still feel slightly soft to the touch but will crisp up beautifully as they cool. 7. Cool and Separate
That soft snap? That’s the sound of a tiny revolution.
For the best s'mores, bake these crackers until they are fully golden. Their sturdier nature prevents them from breaking under the pressure of a hot marshmallow. Serving and Storage
Mixing too much will activate the gluten, turning your light crackers into tough biscuits.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take one disk of dough from the fridge. Roll it out directly onto a piece of parchment paper to an even thickness of about 1/8 inch. Keeping the thickness uniform ensures the crackers bake evenly without burning at the edges. 5. Cut and Score
Standard commercial graham crackers rely heavily on high-fructose corn syrup and artificial flavorings. In contrast, Katzen’s exclusive formula relies on the synergy of whole wheat, real butter, and natural sweeteners. The addition of wheat germ provides a signature nutty undertone and a delicate crunch that cannot be replicated by factory-made alternatives. Ingredients You Will Need
Carefully slide the parchment paper with the scored dough onto your baking sheets. Bake for 12 to 15 minutes, swapping the pans halfway through. The crackers are done when the edges are lightly browned and the tops look dry. They will still feel slightly soft to the touch but will crisp up beautifully as they cool. 7. Cool and Separate Ingredients You Will Need Carefully slide the parchment
That soft snap? That’s the sound of a tiny revolution. They will still feel slightly soft to the
For the best s'mores, bake these crackers until they are fully golden. Their sturdier nature prevents them from breaking under the pressure of a hot marshmallow. Serving and Storage Cut and Score
Mixing too much will activate the gluten, turning your light crackers into tough biscuits.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take one disk of dough from the fridge. Roll it out directly onto a piece of parchment paper to an even thickness of about 1/8 inch. Keeping the thickness uniform ensures the crackers bake evenly without burning at the edges. 5. Cut and Score
Today's Hours: 
Ask Us
My Library Account