Cookies Preferences
Remove from the oven and immediately trace over your score lines with a sharp knife while the dough is still hot and soft. Allow the crackers to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. They will crisp up significantly as they cool completely. Baker’s Tips for Success
Mollie Katzen has done what she does best: taken a processed pantry staple and turned it into a joyful, wholesome ritual. These graham crackers are not about efficiency – they’re about connection. The smell alone (toasty wheat, sweet molasses, butter) is worth the effort.
Mollie Katzen ’s recipe for Great Graham Crackers yields about three dozen 2-inch crackers that are intentionally "blessedly not-too-sweet" and much crunchier than store-bought versions. The Recipe: Great Graham Crackers
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. Remove from the oven and immediately trace over
, rotating pans halfway. They should be firm and slightly darker at the edges. For extra-crisp crackers, turn off the oven and leave them inside for 5 more minutes.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, rub the butter into the flour until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining. Work quickly to keep the butter cold, which ensures a flaky texture. 3. Blend the Wet Ingredients
Pour the liquid mixture into the flour and butter mixture. Stir gently with a wooden spoon or rubber spatula until a soft dough begins to form. Reach into the bowl and knead the dough gently just until it comes together into a cohesive ball. Do not overwork it, or the crackers will become tough. 5. Chill the Dough Baker’s Tips for Success Mollie Katzen has done
Variations and Tips
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
Note: The following article highlights a recipe inspired by Eating From the Ground Up by renowned author and chef Mollie Katzen . Why Make Graham Crackers from Scratch? Mollie Katzen ’s recipe for Great Graham Crackers
And if you’re going to make them from scratch, there’s no better guide than the legendary Mollie Katzen. As the author of the iconic Moosewood Cookbook , Katzen has profoundly shaped the way America eats, bringing vegetarian, whole-foods cooking into the mainstream with her signature blend of warmth, practicality, and creativity. Her approach to cooking is all about making food that is both nourishing and delightful, using simple, wholesome ingredients.
Remove the chilled dough from the fridge. For the easiest cleanup and cleanest cuts, roll the dough out directly onto a sheet of parchment paper to about 1/8-inch thickness. Use a rolling pin, dusting with a tiny bit of extra flour if it sticks.