A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive |link| < Original | 2025 >

Mollie Katzen’s “Slow & Sweet” Homemade Graham Crackers Makes about 2 dozen 2×3-inch crackers Why this is “Mollie-style”

No refined sugar – uses honey/maple syrup Whole grain flour – for nutty depth Butter, but not too much – rich but balanced Hands-on mixing – no electric mixer required (her trademark) Low & slow baking – for even crispness

Ingredients Dry mix

1 ½ cups whole wheat pastry flour (or white whole wheat) ½ cup all-purpose flour ¼ cup wheat germ (toasted, if you like) 1 tsp baking powder ½ tsp baking soda ½ tsp sea salt 1 tsp cinnamon Optional: ¼ tsp nutmeg Cut in the fats Add the cold butter and coconut oil

Wet mix

4 tbsp unsalted butter (cold, cut into small cubes) ¼ cup coconut oil (or more butter) – solid, not melted ⅓ cup honey (mild-flavored) 2 tbsp maple syrup 1 tsp vanilla extract 2–3 tbsp cold water (as needed)

For topping

1 tbsp milk (dairy or plant) 1 tbsp turbinado sugar (optional)

Instructions 1. Combine dry ingredients In a large bowl, whisk together both flours, wheat germ, baking powder, baking soda, salt, cinnamon, and nutmeg. 2. Cut in the fats Add the cold butter and coconut oil. Using your fingertips or a pastry blender, rub the fats into the flour until the mixture looks like coarse cornmeal – with some small pea-sized bits remaining. 3. Add liquid sweeteners In a small bowl, whisk together honey, maple syrup, and vanilla. Pour into the flour-butter mixture. Stir gently with a fork. 4. Bring dough together 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. 5. Chill (essential) Form dough into a flat disc, wrap in wax paper, and refrigerate for 1 hour (or up to 2 days). 6. Preheat & prep Preheat oven to 300°F (low & slow – very Mollie). Line two baking sheets with parchment. 7. Roll out On a lightly floured surface, roll dough to ⅛-inch thickness. It will be delicate – that’s okay. Cut into 2×3-inch rectangles (or use a fluted pastry wheel). 8. Dock & brush Transfer crackers to baking sheets. Prick each with a fork in two rows. Brush tops lightly with milk, then sprinkle with turbinado sugar if desired. 9. Bake Bake for 15 minutes, then rotate pans. Bake another 10–15 minutes until edges are golden brown and crackers feel firm to the touch. They will crisp as they cool. 10. Cool completely Let crackers cool on the pan for 5 minutes, then transfer to a rack. Store in an airtight container for up to 2 weeks.

Mollie’s Notes (paraphrased in her voice) Add liquid sweeteners In a small bowl, whisk

“These aren’t factory-snappy. They’re tender-crumbed, with a honeyed whisper of cinnamon. Perfect with afternoon tea, or crumbled into a bowl of berries and cream. Let the children help with the fork-pricking – it’s meditative.”

Variations