A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive Updated Jun 2026

The full recipe is originally from The Enchanted Broccoli Forest by Mollie Katzen.

Stored in an airtight container at room temperature, they'll stay crisp for up to two weeks. You can also freeze them for up to three months.

captures her signature wholesome style, using whole wheat flour and natural sweeteners to create a snack that is far superior to store-bought versions. Mollie Katzen’s Homemade Graham Crackers

1 cup all-purpose flour and 2 cups whole wheat pastry flour (for that signature tender crumb)

Slide the parchment paper with the cut dough onto your baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown and the crackers feel firm to a gentle touch. 8. Cool and Crisp The full recipe is originally from The Enchanted

Work with one disk at a time (keep the other chilled). On a lightly floured surface, roll the dough to ⅛-inch thickness. Mollie’s trick: roll between two sheets of parchment paper to avoid sticking and to achieve an even thickness without excess flour.

If your dough varies in thickness, the thinner edges will burn before the thicker centers crisp up. Use rolling pin spacer bands if you have trouble keeping it even.

This recipe is adapted from Mollie Katzen’s approach, emphasizing a straightforward, reliable method for a perfect homemade graham cracker. Ingredients 2 cups all-purpose flour

1 ½ cups (preferably pastry flour for a lighter texture) All-Purpose Flour: 1 cup Dark Brown Sugar: ½ cup (packed) Baking Soda: 1 teaspoon Kosher Salt: ½ teaspoon Ground Cinnamon: 1 teaspoon Cold Unsalted Butter: 6 tablespoons (cut into small cubes) Honey: ⅓ cup (wildflower or clover work best) Whole Milk: 3 to 4 tablespoons Pure Vanilla Extract: 1 teaspoon Step-by-Step Baking Instructions 1. Mix the Dry Ingredients captures her signature wholesome style, using whole wheat

Do you plan to use a or mix the dough by hand ?

So here it is. A recipe for homemade graham crackers by Mollie Katzen exclusive to these pages. Print it. Smudge it with buttery fingers. Make it with a child or make it alone late at night. Then bite in and listen.

Divide the chilled dough in half. Roll out one half directly onto a piece of parchment paper to a thickness of about ⅛ inch. Use a pizza cutter or a sharp knife to score the dough into 2x5-inch rectangles, but do not separate them. Use a fork to poke rows of holes into each cracker to prevent them from puffing up. Repeat with the second half of the dough. 6. Bake to Perfection

While you can use standard whole wheat flour, whole wheat pastry flour provides a tender crumb that is closer to the original, nostalgic texture. their policies apply.

Preheat your oven to 325°F. Line two baking sheets with parchment paper.

Grind these crackers into fine crumbs, mix with a touch of melted butter, and press into a pie pan for an extraordinarily flavorful base for key lime or banana cream pie.

Mollie Katzen’s influence extends far beyond this single recipe. She is widely credited with moving vegetarian cooking from the fringes of American kitchens to the mainstream dinner table. Her approach is not about being anti-meat, but rather being pro-vegetable. She famously prefers to be called a "vegetablist," as her work celebrates the bounty and beauty of plant-based ingredients. She has always championed cooking with whole, unprocessed foods not just for personal health, but for the health of the planet.

As soon as the sheets come out of the oven, use your knife or pizza cutter to re-score the warm lines you cut earlier. Let them cool completely on the baking sheet for 10 minutes, then transfer them to a wire rack. Once fully cool, snap them apart along the lines. Baker's Tips for Success

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A Recipe for Homemade Graham Crackers by Mollie Katzen: An Exclusive Culinary Revival