A Recipe For Homemade Graham Crackers By Mollie Katzen Portable Jun 2026

: On a floured surface (or under plastic wrap to prevent sticking), roll the dough to 1/8-inch thickness . Cut into 2-inch squares or rounds.

Store them in an at room temperature. They will stay crisp for up to 2 weeks. If they soften before you eat them all, simply lay them on a baking sheet and re-crisp them in a 300°F oven for 5 minutes.

| Ingredient | Function | Technical Note | |------------|----------|----------------| | Whole wheat pastry flour | Structure, flavor | Lower protein than bread flour = tender crumb | | Wheat germ | Nutty flavor, nutrition | Adds oil (can go rancid) — store in freezer | | Brown sugar (packed) | Sweetness, moisture | Molasses content adds acidity & chew | | Baking soda | Leavening | Reacts with brown sugar’s acidity | | Salt | Flavor balance | Use fine sea salt | | Unsalted butter (cold) | Tenderness, flavor | Katzen calls for cutting in like pie dough | | Honey or maple syrup | Liquid sweetener | Adds moisture & distinct flavor (vs. corn syrup) | | Vanilla extract | Aroma | Rounds out whole grain bitterness | | Water or milk | Hydration | Small amount — dough should be stiff | a recipe for homemade graham crackers by mollie katzen

: Preheat the oven to 350°F . Place crackers on a lined cookie sheet and bake for 12–15 minutes until golden brown and crisp around the edges. Watch closely toward the end as they can brown quickly.

graham crackers are a far cry from the overly processed, store-bought squares we grew up with. When made according to the principles of , the celebrated author of The Moosewood Cookbook and The Enchanted Broccoli Forest , they become a wholesome, artisanal snack that emphasizes natural sweetness and whole-grain textures. : On a floured surface (or under plastic

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, salt, baking soda, and cinnamon. Make sure there are no lumps of brown sugar. Use your fingers to crush any clumps.

Once the dough is firm, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. They will stay crisp for up to 2 weeks

Even simple recipes can go sideways. Here is how to fix common issues with this homemade graham crackers recipe:

: Turn the dough out and form it into a ball. Flatten it slightly, wrap in plastic, and refrigerate for 30–60 minutes . Chilling is essential to prevent the dough from being too sticky to roll.

4 tbsp cold unsalted butter, cut into pieces 3 tbsp honey (or maple syrup) 1 tsp vanilla 3–4 tbsp cold water or milk