A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive __link__ Jun 2026

There's something deeply satisfying about making a pantry staple from scratch. You control the quality of the ingredients, you avoid preservatives and additives, and you get the unbeatable pleasure of pulling a tray of golden, fragrant crackers from the oven.

Pair these crackers with high-quality dark chocolate and handcrafted marshmallows for an adult upgrade to the campfire classic.

In your large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, brown sugar, baking soda, cinnamon, and sea salt. Ensure there are no large lumps of brown sugar left in the mixture. 2. Cut in the Butter There's something deeply satisfying about making a pantry

Roll and cut: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Divide dough in half. On a lightly floured surface, roll one portion to about 1/8-inch thickness for crisp crackers (slightly thicker for a softer bite). Trim edges and cut into rectangles (approx. 2½ x 3½ inches) or use cookie cutters. Transfer to prepared sheet. Re-roll scraps as needed.

Peel off the top parchment. Transfer the rolled dough (still on the bottom parchment) to a cutting board. Using the fluted pastry wheel or pizza cutter, trim the edges to form a neat rectangle, then cut into 3-inch squares or 2x3-inch rectangles. In your large mixing bowl, whisk together the

The exclusive recipe yields a cracker that is nothing like its cardboard cousin. The first sensation is a buttery collapse—a shortbread tenderness that gives way to the gentle grit of oat and whole wheat. Then comes the honey, not cloying but echoing, followed by a warmth of cinnamon and nutmeg. The finish is clean, slightly salty, and hauntingly familiar yet entirely new.

Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, rub the butter into the flour until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining. Work quickly to keep the butter cold, which ensures a flaky texture. 3. Blend the Wet Ingredients Cut in the Butter Roll and cut: Preheat

Slide the entire sheet of parchment paper with the scored dough onto your baking sheet. Bake for 12 to 15 minutes, rotating the pan halfway through. The crackers are done when the edges are deeply golden brown and the centers feel firm to a light touch. Step 9: Cool and Crisp

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

If you roll the dough too thick, you will end up with soft, soft-baked cookies rather than crisp crackers. Aim for a true 1/8-inch thickness.