A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive Verified Official

Before we dust our countertops with flour, Katzen wants us to understand the "why."

If the dough gets too warm or sticky while rolling, slide the entire sheet into the freezer for 5 minutes before cutting.

, wrap in wax paper or plastic wrap, and chill for at least 1 hour (or up to 3 days). This step is key for rolling. Before we dust our countertops with flour, Katzen

On a lightly floured surface, roll the dough to ¼-inch thickness . Use a 3-inch square cutter to create individual crackers.

Before diving into the recipe, it helps to understand the roles of the core ingredients. Katzen’s baking philosophy emphasizes unrefined, high-quality components. On a lightly floured surface, roll the dough

Today, in an exclusive collaboration, Mollie Katzen shares a recipe that has never appeared in her books before: to our kitchen. Put away the box. Roll up your sleeves. We are about to reinvent the square.

"The graham cracker was originally invented in the 19th century as a health food," Katzen explains. "Sylvester Graham, a Presbyterian minister, believed that high-fiber, minimally processed flour was the path to wellness. Somewhere along the way, the health food became a sugary commodity. I wanted to go back to the promise—but with the flavor turned all the way up." a Presbyterian minister

Mollie Katzen revolutionized American home cooking with the publication of The Moosewood Cookbook in 1977. Her hand-lettered recipes and whimsical illustrations shifted the narrative around vegetarian food from restrictive to celebratory. While celebrated for her savory soups and hearty entrees, Katzen also mastered the art of wholesome baking.