Katzen’s version is a study in balance. Whole wheat pastry flour ensures a tender crumb (not a hockey puck). Cinnamon and a whisper of nutmeg warm the palate. Honey or maple syrup—your choice—provides sweetness with depth. And butter. Real, glorious butter.
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Divide the dough into two equal portions. Shape each into a flat, rectangular disk and wrap them tightly in beeswax wrap or plastic wrap. Place the disks in the refrigerator for at least 1 hour (or up to 24 hours). Chilling relaxes the gluten and hardens the butter, making the dough significantly easier to roll out. 5. Roll and Shape Katzen’s version is a study in balance
Adds just enough gluten to give the dough structure and prevent crumbling.
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. This public link is valid for 7 days
Cut in the butter: Add cold butter cubes and work them into the dry mix with a pastry cutter, fork, or food processor pulse until the mixture resembles coarse crumbs with some pea-sized pieces.
Equipment
What is the for these crackers (s'mores, pie crust, or standalone snacking)?