A Recipe For Homemade Graham: Crack [best]ers By Mollie Katzen Exclusive

Mollie Katzen’s "Great Graham Crackers" recipe produces a tender, not-too-sweet cracker, featuring a distinct blend of coarse graham flour and oat flour. The dough is enriched with butter and honey, then rolled, scored, and baked at 350°F for a crispy, flavorful alternative to store-bought versions. For the full recipe and tips from the author, visit Mollie Katzen's Website. Great Graham Crackers

Dry Base:

1 cup all-purpose flour and 2 cups whole wheat pastry flour (for that signature tender crumb) Mollie Katzen’s "Great Graham Crackers" recipe produces a

Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They crisp up as they cool. Preheat your oven to 350°F (175°C)

Bake one sheet at a time on the middle rack for 12–15 minutes, rotating halfway through. The crackers are done when the edges are just barely golden brown and the centers feel firm to the touch. resulting in a lighter

Homemade Whole-Wheat Graham Crackers — An Ode to Simple Baking

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, salt, baking soda, and cinnamon.
  3. Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the mixture until it resembles coarse crumbs.
  4. In a small bowl, whisk together the honey and 1 tablespoon of water until well combined. Pour the honey mixture over the dry ingredients and stir until the dough comes together in a ball.
  5. Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.
  6. Divide the dough into 2-3 equal pieces, depending on how thick you like your crackers. Roll out each piece of dough into a thin sheet, about 1/16 inch thick.
  7. Use a sharp knife or a pastry cutter to cut the dough into rectangles or squares. You can also use a cookie cutter to create fun shapes.
  8. Place the crackers on the prepared baking sheet, leaving about 1 inch of space between each cracker.
  9. Bake the crackers for 10-12 minutes, or until they're lightly golden brown around the edges.
  10. Remove the crackers from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

Mollie Katzen’s approach to homemade graham crackers simplifies the process by using melted butter and wheat germ, resulting in a lighter, wheaty texture. This recipe combines whole wheat and all-purpose flours with honey, cinnamon, and vanilla, creating a versatile, crunchy, and less sweet alternative to store-bought versions. For the full recipe, visit Eating From the Ground Up . Graham Crackers

a recipe for homemade graham crackers by Mollie Katzen exclusive

Today, in an exclusive collaboration, Mollie Katzen shares a recipe that has never appeared in her books before: to our kitchen. Put away the box. Roll up your sleeves. We are about to reinvent the square.