A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive Page

Add the cold pieces of butter to the flour mixture.

Unlike mass-produced graham crackers that rely on stabilizers and high-speed sheeting machines, Katzen’s method is entirely hand-friendly.

Let crackers cool on the pan for 5 minutes, then transfer to a rack. Store in an airtight container for up to 2 weeks. Add the cold pieces of butter to the flour mixture

Preheat your oven to 350°F (175°C). Lightly oil two baking sheets or line them with parchment paper. Mollie Katzen’s recipes often assume you are hand-mixing, but a food processor works perfectly here.

Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Preheat your oven to 350°F (175°C)

True to Mollie Katzen form, this “exclusive” recipe feels less like a rigid science experiment and more like a warm invitation. It arrives with her signature hand-drawn aesthetic (if published with original illustrations) and a gently encouraging tone. The ingredient list is refreshingly simple: whole wheat flour, unbleached all-purpose flour, unsalted butter, honey (or maple syrup), molasses, baking soda, cinnamon, and a touch of vanilla.

Dry mix:

Wet mix: