A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive //top\\ -
This recipe is remarkably straightforward. It requires no special equipment, no complicated techniques, and the ingredient list is short enough to memorize. Yet the result is far superior to anything you'll find in a box.
This recipe is an homage to Mollie Katzen's classic method, adapted from one shared by an admirer in her own kitchen. It’s exclusive in that it distills Katzen's core principles into a single, approachable recipe, celebrating her specific choice of melted butter over the traditional cold-cut method.
Graham crackers, a classic American treat, are a staple snack for many. Store-bought versions often contain additives and preservatives, but making them from scratch allows you to control the ingredients and ensure a deliciously wholesome snack. Mollie's recipe for homemade graham crackers is a game-changer – easy to make, customizable, and utterly scrumptious.
Turn the dough out onto a piece of plastic wrap. Gently press it into a flat, rectangular disk. Wrap it tightly and place it in the refrigerator for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, making the dough much easier to roll out. This recipe is remarkably straightforward
Serving Ideas
Her story began in a way that sounds almost like a fable. In 1974, she hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes inspired by the dishes she and her fellow cooks served at the Moosewood Restaurant, a small cooperative they had just founded in Ithaca, New York. This humble, homespun project, priced at just a few dollars, would go on to become a counterculture phenomenon and a foundational text of modern American vegetarian cooking. Health Magazine later named her one of five "Women Who Changed the Way We Eat," and in 2007, The Moosewood Cookbook was inducted into the James Beard Cookbook Hall of Fame.
What is the for these crackers (snacking, pie crust, or s'mores)? Share public link This recipe is an homage to Mollie Katzen's
Do you prefer a or a snappy, classic crunch ? Share public link
For anyone interested in cooking, the name Mollie Katzen is legendary. Born in 1950, she rose to fame in 1977 with the publication of The Moosewood Cookbook , a hand-written, hand-illustrated collection of recipes from the Moosewood Restaurant co-op in Ithaca, New York. The book was a phenomenon, helping to launch the modern vegetarian movement. However, Katzen’s philosophy has always been inclusive. She believes the term "vegetarian" should describe a plate of food, not a person. She is also a classically trained artist, which is why her cookbooks are as visually delightful as their recipes are flavorful. Her approach to cooking is all about joy, creativity, and using the freshest, most wholesome ingredients you can find.
This recipe focuses on bringing together the deep flavor of whole wheat pastry flour with the comfort of brown sugar and honey. 20 mins Cook time: 15 mins Total time: 35-45 mins (plus chilling) Yields: Approx. 2 dozen Ingredients 2 cups (9.75 oz) All-purpose flour 1 cup (5.5 oz) Whole wheat pastry flour (or graham flour) 1/2 teaspoon Salt 1/2 teaspoon Baking powder 2 teaspoons Ground cinnamon 8 tablespoons (1 stick) Unsalted butter, cut into pieces 1/4 cup (2 oz) Packed dark brown sugar 1 tablespoon Honey 3–5 tablespoons Whole milk (as needed for consistency) Instructions but expect a different texture.
Push the dough into a cohesive ball, wrap it in plastic, and refrigerate for at least 30 minutes to make it easier to roll.
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 powder, baking soda, salt, and cinnamon. Ensure there are no lumps in the brown sugar.
Possibly, but the results will vary. A gluten-free flour blend with xanthan gum may work, but expect a different texture.
This recipe is remarkably straightforward. It requires no special equipment, no complicated techniques, and the ingredient list is short enough to memorize. Yet the result is far superior to anything you'll find in a box.
This recipe is an homage to Mollie Katzen's classic method, adapted from one shared by an admirer in her own kitchen. It’s exclusive in that it distills Katzen's core principles into a single, approachable recipe, celebrating her specific choice of melted butter over the traditional cold-cut method.
Graham crackers, a classic American treat, are a staple snack for many. Store-bought versions often contain additives and preservatives, but making them from scratch allows you to control the ingredients and ensure a deliciously wholesome snack. Mollie's recipe for homemade graham crackers is a game-changer – easy to make, customizable, and utterly scrumptious.
Turn the dough out onto a piece of plastic wrap. Gently press it into a flat, rectangular disk. Wrap it tightly and place it in the refrigerator for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, making the dough much easier to roll out.
Serving Ideas
Her story began in a way that sounds almost like a fable. In 1974, she hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes inspired by the dishes she and her fellow cooks served at the Moosewood Restaurant, a small cooperative they had just founded in Ithaca, New York. This humble, homespun project, priced at just a few dollars, would go on to become a counterculture phenomenon and a foundational text of modern American vegetarian cooking. Health Magazine later named her one of five "Women Who Changed the Way We Eat," and in 2007, The Moosewood Cookbook was inducted into the James Beard Cookbook Hall of Fame.
What is the for these crackers (snacking, pie crust, or s'mores)? Share public link
Do you prefer a or a snappy, classic crunch ? Share public link
For anyone interested in cooking, the name Mollie Katzen is legendary. Born in 1950, she rose to fame in 1977 with the publication of The Moosewood Cookbook , a hand-written, hand-illustrated collection of recipes from the Moosewood Restaurant co-op in Ithaca, New York. The book was a phenomenon, helping to launch the modern vegetarian movement. However, Katzen’s philosophy has always been inclusive. She believes the term "vegetarian" should describe a plate of food, not a person. She is also a classically trained artist, which is why her cookbooks are as visually delightful as their recipes are flavorful. Her approach to cooking is all about joy, creativity, and using the freshest, most wholesome ingredients you can find.
This recipe focuses on bringing together the deep flavor of whole wheat pastry flour with the comfort of brown sugar and honey. 20 mins Cook time: 15 mins Total time: 35-45 mins (plus chilling) Yields: Approx. 2 dozen Ingredients 2 cups (9.75 oz) All-purpose flour 1 cup (5.5 oz) Whole wheat pastry flour (or graham flour) 1/2 teaspoon Salt 1/2 teaspoon Baking powder 2 teaspoons Ground cinnamon 8 tablespoons (1 stick) Unsalted butter, cut into pieces 1/4 cup (2 oz) Packed dark brown sugar 1 tablespoon Honey 3–5 tablespoons Whole milk (as needed for consistency) Instructions
Push the dough into a cohesive ball, wrap it in plastic, and refrigerate for at least 30 minutes to make it easier to roll.
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 powder, baking soda, salt, and cinnamon. Ensure there are no lumps in the brown sugar.
Possibly, but the results will vary. A gluten-free flour blend with xanthan gum may work, but expect a different texture.