A Recipe For Homemade Graham Crackers By Mollie Katzen Patched _hot_ ✮ ❲LIMITED❳

Divide dough into two discs, wrap in plastic or wax paper, and refrigerate for (up to 3 days). This is non-negotiable—Katzen’s dough loves to relax.

If you want the true 1980s Mollie Katzen experience—dry, dense, and aggressively whole-wheat—by all means, skip the patches. But if you want a graham cracker that feels like a loving edit rather than a betrayal, this is your recipe.

Today, we are presenting for the modern kitchen. We’ve fixed the hydration issues, calibrated the baking time, and added a crucial resting step. The result is a cracker that Mollie herself would approve of: wholesome, deeply flavorful, and perfectly crisp. Divide dough into two discs, wrap in plastic

As I worked the dough, kneading it until it was smooth and pliable, I remembered the countless hours I spent helping my grandmother in the kitchen. She would tell me stories of her own childhood, growing up on a farm, where her mother would make graham crackers using a old wooden rolling pin. I felt a deep connection to the recipe, and to the women who had passed it down through generations.

Today, we’re taking Katzen’s original whole-grain graham cracker concept, acknowledging its brilliant bones, and applying three small but mighty patches to make it foolproof for the modern kitchen. But if you want a graham cracker that

Work cold butter and coconut oil into the dry mix until it looks like coarse meal. (This is pure Mollie—respect the rub-in method.)

using a pastry blender or your fingertips until the mixture looks like coarse meal with pea-sized butter bits. The result is a cracker that Mollie herself

On a lightly floured surface, roll dough to ⅛-inch thickness. Cut into rectangles (or use a fluted pastry wheel for fancy edges). Transfer to a parchment-lined baking sheet.