A Recipe For Homemade Graham ~repack~ Crackers By Mollie Katzen Exclusive

This provides the essential "graham" texture and a robust, nutty foundation.

Enjoy your cozy, homemade crackers – made the Katzen way: slow, from scratch, and full of heart.

In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, salt, baking powder, and cinnamon.

Before baking, brush the tops of the crackers with a little melted butter and sprinkle with a mixture of cinnamon and sugar. The result is a sweet, spicy cracker perfect for snacking on its own. This provides the essential "graham" texture and a

About 20-25 crackers

Arrange on a lightly greased baking sheet. Bake for 10–15 minutes, or until the edges are lightly browned.

Packed, for a deep caramel undertone.

Mollie Katzen, the legendary cookbook author and illustrator behind The Moosewood Cookbook , revolutionized vegetarian and whole-foods cooking. Her approach focuses on wholesome, unrefined ingredients that celebrate natural flavors. This exclusive recipe for homemade graham crackers delivers a deep honey aroma, a perfect nutty crunch, and a hint of warm spice. Why Bake Graham Crackers From Scratch?

If you want to tailor this recipe to a specific dietary need, let me know! I can show you how to swap ingredients for a , make them gluten-free , or suggest creative spice blends to change the flavor profile. Share public link

½ cup plus 1 tablespoon (55 grams) — Katzen’s "secret" addition for a more tender bite. 6 tablespoons (85 grams) cold unsalted butter, cubed. 3 tablespoons (65 grams). 3 tablespoons. Before baking, brush the tops of the crackers

Welcome to the vision of , 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.

Method

As soon as the sheets come out of the oven, use your knife or pizza cutter to re-score the warm lines you cut earlier. Let them cool completely on the baking sheet for 10 minutes, then transfer them to a wire rack. Once fully cool, snap them apart along the lines. Baker's Tips for Success Bake for 10–15 minutes, or until the edges

The commercial graham cracker is a staple of the modern pantry, yet it has drifted far from its origins. Mass-produced versions are often overly sweet, brittle, and stripped of the hearty texture that defined the original biscuit. To reclaim the true soul of this nostalgic treat, we turn to a master of wholesome, scratch-cooked cuisine: Mollie Katzen.