So here it is. A recipe for homemade graham crackers by Mollie Katzen exclusive to these pages. Print it. Smudge it with buttery fingers. Make it with a child or make it alone late at night. Then bite in and listen.
Cold butter is cut into the flour, creating tiny pockets of fat that yield a delicate, flaky snap.
Packed, for a deep caramel undertone.
Most people know graham crackers as a standard, plastic-wrapped grocery store staple. They are often treated as a mere vessel for s'mores or a simple base for cheesecake crusts. However, when you taste a homemade version crafted by legendary cookbook author and vegetarian culinary pioneer Mollie Katzen, your perception shifts entirely.
Store-bought graham crackers often rely on high-fructose corn syrup, artificial flavorings, and preservatives to stay shelf-stable. Baking them from scratch transforms this humble pantry staple into a gourmet treat. The Flavor Profile So here it is
To balance and enhance the sweetness. 1/2 teaspoon Ground Cinnamon: A subtle, aromatic necessity.
Mollie is known for simple, wholesome, from-scratch cooking with clear instructions and a warm, encouraging tone. This recipe follows her style—no obscure ingredients, flexible options, and a tender, honey-sweetened result that beats any store-bought version. Smudge it with buttery fingers
Add 2 tbsp cold water and mix with your hands (Mollie’s way). The dough should just hold together when squeezed – crumbly but not wet. Add 1 more tsp water at a time if needed. Don’t overwork.