A Recipe For Homemade Graham Crack !!hot!!ers By Mollie Katzen Exclusive [ 2025-2026 ]
Mollie Katzen , the legendary author behind The Moosewood Cookbook
, 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
, she also has a dedicated recipe for making the crackers from scratch. This recipe for Homemade Graham Crackers
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
This dough is known for being slightly crumbly but yields a beautifully crisp, wheaty cracker. Eating From the Ground Up About 2–3 dozen crackers Ingredients 2 cups all-purpose flour 1 cup whole wheat pastry flour 1/2 teaspoon salt 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 8 tablespoons (1 stick) unsalted butter 1/4 cup packed dark brown sugar 1 tablespoon honey Finishing: 3–5 tablespoons milk (as needed) Eating From the Ground Up Instructions Prep the Oven and Pans
: Preheat your oven to 375°F (190°C). Lightly oil two large baking sheets or line them with parchment paper. Mix Dry Ingredients
: In a medium-sized bowl, whisk together the all-purpose flour, whole wheat pastry flour, salt, baking powder, and cinnamon until well combined. Melt and Combine
: In a small saucepan over low heat, melt the butter with the dark brown sugar and honey. Stir gently until the sugar is dissolved, then pour this warm mixture into the dry ingredients. Form the Dough
: Stir quickly to incorporate. Use your hands to finish mixing, adding milk one tablespoon at a time. Stop as soon as the dough holds together when squeezed— do not overmix or knead , as this will make the crackers tough. Roll and Cut
: On a lightly floured surface, roll the dough to about 1/4-inch thickness. Cut into squares or rectangles using a knife or cookie cutter.
: Transfer the crackers to the prepared sheets. Bake for 15–18 minutes, or until they are golden brown and firm to the touch. Mollie Katzen , the legendary author behind The
: Let them rest on the baking sheet for 5 minutes before moving them to a wire rack. They will continue to crisp up as they cool completely. Eating From the Ground Up Tips for Success Dough Texture
: If the dough feels too crumbly to roll, add an extra tablespoon of milk. It should feel like damp sand that clumps together when pressed. Variations
: For a sweeter treat, sprinkle the tops with a mix of cinnamon and sugar before baking.
: These crackers stay crisp for up to two weeks when stored in an airtight container at room temperature. Eating From the Ground Up cheesecake recipes collection to pair with these crackers? graham crackers - Eating From the Ground Up 5 Feb 2010 —
While Mollie Katzen has a few variations of cracker recipes across her many books (such as The Moosewood Cookbook and The Enchanted Broccoli Forest), her definitive "Graham Cracker" recipe is celebrated for being wholesome, using honey as the primary sweetener, and achieving that signature crisp-but-not-too-hard texture.
Here is a guide to making Mollie Katzen’s Homemade Graham Crackers, adapted from her classic style.
Variations
- Cinnamon sugar swirl – Sprinkle cinnamon-sugar before baking.
- Chocolate grahams – Replace ¼ cup flour with unsweetened cocoa powder.
- Vegan – Use coconut oil instead of butter, and agave instead of honey.
Enjoy your cozy, homemade crackers – made the Katzen way: slow, from scratch, and full of heart.
A Recipe for Homemade Graham Crackers by Mollie Katzen (Exclusive)
Mollie Katzen, renowned cookbook author and vegetarian cooking expert, has graciously shared with us her recipe for homemade graham crackers. This classic American treat is a staple for snacking, desserts, and even as a crunchy base for cheesecakes and pies. With this easy-to-follow recipe, you'll be whipping up homemade graham crackers in no time!
Mollie Katzen's Homemade Graham Crackers Recipe Variations
Yield: About 20-25 crackers
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/4 cup honey or maple syrup
- 1/4 cup milk (dairy or non-dairy)
Instructions:
- Preheat your oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the melted butter, honey or maple syrup, and milk.
- Mix the dough: Pour the wet ingredients into the dry ingredients and stir until the dough comes together. It should form a cohesive ball.
- Rest the dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Roll out the dough: On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm).
- Cut the crackers: Use a pastry cutter or a knife to cut the dough into rectangles, about 4 inches (10 cm) long and 2 inches (5 cm) wide. You can also use a cookie cutter to create fun shapes.
- Prick the crackers: Use a fork to prick the crackers, creating a decorative pattern.
- Bake the crackers: Place the crackers on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cracker. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and store: Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store your homemade graham crackers in an airtight container for up to 5 days.
Tips and Variations:
- For a crisper cracker, bake for 12-14 minutes.
- For a chewier cracker, bake for 8-10 minutes.
- Add some spice: Try adding a pinch of cinnamon, nutmeg, or cardamom to the dough for extra flavor.
- Go nutty: Add some chopped nuts, such as walnuts or almonds, to the dough for added texture.
Mollie Katzen's homemade graham crackers recipe is a delightful and easy-to-make treat that's perfect for snacking, dessert-making, or simply enjoying on its own. Give it a try and indulge in the crunchy, sweet goodness of homemade graham crackers!
Homemade Graham Crackers Recipe by Mollie Katzen
We're thrilled to share with you a special recipe for homemade graham crackers, exclusively from the renowned cookbook author and vegetarian expert, Mollie Katzen. This recipe is a treasured classic, carefully crafted to yield a deliciously crunchy and wholesome snack.
About Mollie Katzen
Mollie Katzen is a celebrated cookbook author, illustrator, and teacher, best known for her iconic book "The Moosewood Cookbook." With a passion for vegetarian cuisine and a commitment to using fresh, seasonal ingredients, Mollie has inspired generations of home cooks to explore the world of plant-based cooking.
Mollie's Homemade Graham Crackers Recipe wrap in wax paper
Graham crackers, a classic American treat, are a staple snack for many. Store-bought versions often contain additives and preservatives, but making them from scratch allows you to control the ingredients and ensure a deliciously wholesome snack. Mollie's recipe for homemade graham crackers is a game-changer – easy to make, customizable, and utterly scrumptious.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup honey or pure maple syrup (optional)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, and salt.
- Add cold butter: Using a pastry blender or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add honey or maple syrup (if using): If you choose to add a sweetener, stir it in at this point.
- Form the dough: Gradually pour in 1/4 cup of water while stirring the mixture with a fork. The dough will come together in a cohesive ball.
- Knead and rest: Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Roll out the dough: On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3 mm).
- Cut into crackers: Use a pastry cutter or a sharp knife to cut the dough into rectangles, about 4 inches (10 cm) long and 2 inches (5 cm) wide. You can also use a cookie cutter to create fun shapes.
- Prick and brush: Use a fork to prick the crackers and create a decorative edge. Brush the tops with the beaten egg for a golden glaze.
- Bake: Place the crackers on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cracker. Bake for 15-20 minutes, or until the crackers are lightly browned and firm to the touch.
- Cool and enjoy: Allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Variations:
- For a crisper cracker, bake for an additional 2-3 minutes.
- Experiment with different flavor combinations, such as adding cinnamon, nutmeg, or dried fruit to the dough.
- Use these homemade graham crackers as a base for s'mores, desserts, or snacks.
Exclusively from Mollie Katzen: "I love making these graham crackers from scratch, as it allows me to control the ingredients and ensure a deliciously wholesome snack. I hope you enjoy them as much as I do!"
Get Cooking! With Mollie's expert guidance and this easy-to-follow recipe, you'll be enjoying homemade graham crackers in no time. Happy baking!
Mollie Katzen’s graham cracker recipe, featured in educational materials, requires graham flour, oat flour, and honey to produce a tender, wheaty cracker. The dough is chilled, rolled thin, scored, and baked until golden for an authentic, wholesome texture. For more details, visit Grade5readingreleased PDF - Petroleum - Scribd
* Introduction. * Box Turtle by Nola Thacker. * Goaltending by Joanne J. Carter. * Seneca Oil and Early America by Kerry Lighty. * Great Graham Crackers
Mollie Katzen’s homemade graham cracker recipe emphasizes a wholesome, tactile baking experience, featuring a nutty, earthy flavor from whole wheat flour, honey, and cinnamon. The method produces a crisp cracker with a "creative soul food" approach, focusing on simple, honest ingredients. For the full recipe and details, visit Eating From the Ground Up. graham crackers - Eating From the Ground Up
Homemade graham crackers, inspired by the wholesome, rustic approach of Mollie Katzen, offer superior flavor and texture compared to commercial versions, using stone-ground flour, honey, and molasses. This recipe yields a crunchy, buttery cracker perfect for snacking or as a foundation for desserts, requiring a simple mix of ingredients and a 30-minute chill time before baking to perfection. For more details on this recipe, visit a reputable baking blog or cooking site.
5. Chill (essential)
Form dough into a flat disc, wrap in wax paper, and refrigerate for 1 hour (or up to 2 days).