A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive Hot! -

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.

For crisp, snappy crackers, aim for a thickness of about ⅛ inch. Uneven rolling leads to uneven baking—some crackers will be underdone while others burn. Use a rolling pin with thickness guides if you have them, or simply take your time and check the dough frequently.

This exclusive take on homemade graham crackers from Mollie Katzen focuses on simple ingredients, wholesome whole wheat flour, and a touch of molasses to achieve that authentic graham flavor. Why Make Graham Crackers from Scratch?

Using a fork, poke (dock) rows of holes into each cracker. This prevents the dough from puffing up unevenly in the oven. If desired, lightly score a line down the center of each rectangle to create the classic break-apart cracker shape. Step 8: Bake to Golden Perfection Cool: Let cool on the baking sheet for

In a small bowl, whisk together honey, maple syrup, and vanilla. Pour into the flour-butter mixture. Stir gently with a fork.

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.

Serving Ideas

In the medium bowl, whisk together the honey, milk, and vanilla extract until completely smooth. Pour this liquid into the flour and butter mixture. Use a wooden spoon or a sturdy rubber spatula to stir until a cohesive dough forms. If it feels a bit sticky, do not panic; the whole grains will absorb the moisture as the dough rests. 4. The Crucial Chill

Mollie Katzen’s "Great Graham Crackers" recipe produces a tender, not-too-sweet cracker, featuring a distinct blend of coarse graham flour and oat flour. The dough is enriched with butter and honey, then rolled, scored, and baked at 350°F for a crispy, flavorful alternative to store-bought versions. For the full recipe and tips from the author, visit Mollie Katzen's Website. Great Graham Crackers

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 Uneven rolling leads to uneven baking—some crackers will

In a large bowl or the bowl of a food processor, whisk together the whole wheat pastry flour, all-purpose flour, dark brown sugar, baking soda, cinnamon, and sea salt. Ensure there are no lumps in the brown sugar. Step 2: Cut in the Butter

In the nineteenth century, Sylvester Graham invented "graham flour" as a health food. He used coarse, unsifted whole wheat flour that retained the germ and bran. Mollie Katzen’s culinary philosophy aligns perfectly with this traditional approach. Rather than relying on white sugar and highly processed flour, this recipe celebrates the complex flavors of whole grains and natural sweeteners.