It’s time to make your own graham crackers.
Set aside.
While these are spectacular on their own with a hot cup of tea or a cold glass of milk, they elevate any dessert platform. Use them to construct the ultimate gourmet s'mores over a campfire, crush them up into a rustic crust for a fresh fruit tart, or pack them into school lunches as a wholesome, low-sugar afternoon snack.
Let them cool completely on the pans; they will crisp up significantly as they cool. Break along the score lines once cold. Interesting Piece: The "Graham" in the Cracker
Will you be mixing this dough or using a food processor ? It’s time to make your own graham crackers
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.
Commercial crackers rely on high-fructose corn syrup, artificial flavors, and preservatives. This recipe uses real butter, honey, and dark brown sugar.
One of the joys of homemade graham crackers is how easy they are to customize. Here are a few ideas to get you started:
Mollie Katzen’s approach to homemade graham crackers simplifies the process by using melted butter and wheat germ, resulting in a lighter, wheaty texture. This recipe combines whole wheat and all-purpose flours with honey, cinnamon, and vanilla, creating a versatile, crunchy, and less sweet alternative to store-bought versions. For the full recipe, visit Eating From the Ground Up . Graham Crackers Use them to construct the ultimate gourmet s'mores
When we think of graham crackers, our minds often drift to childhood afternoons, campfire s’mores, and the distinct, sweet-and-nutty crunch of a store-bought square. Yet, the commercial versions we buy today are a far cry from the original, wholesome vision of Sylvester Graham, the 19th-century dietary reformer who championed unrefined wheat flour. If you want to experience what a graham cracker was truly meant to be—deeply flavorful, perfectly crisp, and subtly sweet—look no further than this recipe inspired by the legendary Mollie Katzen.
There's a reason Mollie Katzen's The Enchanted Broccoli Forest has remained in print for over forty years. Her recipes are not just instructions—they're invitations to enjoy the process of cooking, to get your hands in the dough, and to share what you've made with the people you love.
Prep time: 20 minutes | Chill time: 30 minutes | Bake time: 12–15 minutes | Yields: About 24 crackers Ingredients: 1 cup whole wheat flour 1 cup all-purpose flour 1/2 cup dark brown sugar, firmly packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 6 tablespoons unsalted butter, cold and cubed 2 tablespoons honey
In a small bowl, whisk together the honey, molasses, cold milk, and vanilla extract until smooth. Pour this liquid mixture into your dry ingredients. Stir with a wooden spoon or pulse in the food processor just until the dough begins to clump together into a cohesive ball. Do not overwork the dough, or the crackers will lose their tenderness. 4. Chill the Dough Interesting Piece: The "Graham" in the Cracker Will
Put the spoon aside and use your hands to incorporate everything. Add the milk one tablespoon at a time, mixing until the dough holds together when squeezed. Do not overmix —the dough should be soft, not sticky, but just hold its shape.
By taking the time to bake these at home, you reclaim a classic treat from the world of industrial processing, treating your kitchen to the warm, comforting aroma of toasted grain, cinnamon, and honey.
The Ultimate Comfort Bake: Recreating Mollie Katzen’s Iconic Homemade Graham Crackers