A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive Online

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.

Divide the dough into two equal disks. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour—or up to 3 days. "This is essential," Katzen insists. "Chilling relaxes the gluten and solidifies the butter. Warm dough is a rolling pin’s worst enemy."

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.

There are certain staples of the pantry that we accept as immutable truths. We buy them in bright cardboard sleeves, crinkle the plastic inner wrapper, and assume they have always existed in that perfect, perforated form. The graham cracker is one of those icons—the quiet cornerstone of s’mores, the architectural backbone of cheesecake crusts, and the nostalgic companion to a glass of cold milk. Transfer crackers to baking sheets

But what if the graham cracker could be more? What if it could be tender, deeply honeyed, subtly spiced, and hauntingly buttery? What if it didn’t contain high-fructose corn syrup or preservatives?

Welcome to the vision of Mollie Katzen, the legendary author of the Moosewood Cookbook and the godmother of vegetarian cooking in America. For decades, Katzen has been rewriting the rules of comfort food, proving that homemade does not mean fussy, and that wholesome can be wildly delicious.

Today, in an exclusive collaboration, Mollie Katzen shares a recipe that has never appeared in her books before: a recipe for homemade graham crackers by Mollie Katzen exclusive to our kitchen. Put away the box. Roll up your sleeves. We are about to reinvent the square. Divide the dough into two equal disks

Here’s where Katzen’s recipe truly shines. These homemade crackers:

In a small bowl, whisk together honey, maple syrup, and vanilla. Pour into the flour-butter mixture. Stir gently with a fork.

Preheat your oven to 325°F. Line two baking sheets with parchment paper. "This is essential," Katzen insists

Work with one disk at a time (keep the other chilled). On a lightly floured surface, roll the dough to ⅛-inch thickness. Mollie’s trick: roll between two sheets of parchment paper to avoid sticking and to achieve an even thickness without excess flour.

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.