A Recipe For Homemade Graham Crack [verified]ers By Mollie Katzen Exclusive Jun 2026

Slide the parchment paper with the scored dough onto your baking sheets. Bake for 12 to 15 minutes, or until the edges are golden brown and the center feels firm.

These Homemade Graham Crackers are just that—homemade, which means that YOU get to control the ingredients! frieddandelions.com graham crackers - Eating From the Ground Up

Preheat oven to 350°F. Roll each patty between two sheets of parchment paper to 1/8-inch thickness. Peel off the top sheet, prick all over with a fork, and sprinkle with extra sugar. Use a sharp knife to score (but not cut through) into squares or rectangles.

Standard commercial graham crackers rely heavily on high-fructose corn syrup and artificial flavorings. In contrast, Katzen’s exclusive formula relies on the synergy of whole wheat, real butter, and natural sweeteners. The addition of wheat germ provides a signature nutty undertone and a delicate crunch that cannot be replicated by factory-made alternatives. Ingredients You Will Need

True graham crackers are named after Sylvester Graham, a 19th-century dietary reformer who advocated for the use of unsifted, unrefined whole wheat flour. This recipe utilizes wheat germ and whole wheat flour to honor that original, nutty texture. Slide the parchment paper with the scored dough

Exclusive Recipe: Homemade Graham Crackers (Inspired by Mollie Katzen) 20 minutes (plus 30 minutes chilling time) Bake time: 12–15 minutes Yields: Approximately 24 to 30 crackers Ingredients: 1 cup whole wheat flour 1 cup all-purpose flour 1/4 cup wheat germ (or wheat bran) 1/2 cup dark brown sugar, packed 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 6 tablespoons unsalted butter, cold and cubed 3 tablespoons honey 2 tablespoons dark molasses 3 tablespoons cold whole milk (or water) 1 teaspoon pure vanilla extract Step-by-Step Instructions: 1. Mix the Dry Ingredients

Will these be used for , pie crusts , or solo snacking ?

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Here’s where Katzen’s recipe truly shines. These homemade crackers: frieddandelions

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

True graham flour is coarsely ground wheat berries. If you cannot find it, standard whole wheat pastry flour works beautifully to keep the crackers tender.

There are certain staples of the pantry that we accept as immutable truths. We buy them in bright cardboard sleeves, crinkle the plastic inner wrapper, and assume they have always existed in that perfect, perforated form. The graham cracker is one of those icons—the quiet cornerstone of s’mores, the architectural backbone of cheesecake crusts, and the nostalgic companion to a glass of cold milk.

1 ¾ cups (225 grams) — this is coarsely ground whole wheat flour and is essential for the authentic texture. Oat Flour: Use a sharp knife to score (but not

Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 3 months. (They thaw in 10 minutes.)

Carefully slide the parchment paper with the scored dough onto your baking sheets. Bake for 12 to 15 minutes, or until the edges are golden brown and the centers feel firm to a gentle touch. 7. Cool and Separate

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