Recipe For Homemade Graham Crack [exclusive]ers By Mollie Katzen Exclusive | A

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. Why Homemade? The Mollie Katzen Philosophy Before we dust our countertops with flour, Katzen wants us to understand the "why."

Critical note from Katzen: "They will seem slightly soft out of the oven. Do not be tempted to bake them until hard. They crisp as they cool. Overbaking leads to sadness and crumbly teeth." Slide the parchment onto a wire rack. Let the crackers cool completely—at least 30 minutes. They will snap and shatter beautifully when ready. The First Bite: A Tasting Note The exclusive recipe yields a cracker that is nothing like its cardboard cousin. The first sensation is a buttery collapse—a shortbread tenderness that gives way to the gentle grit of oat and whole wheat. Then comes the honey, not cloying but echoing, followed by a warmth of cinnamon and nutmeg. The finish is clean, slightly salty, and hauntingly familiar yet entirely new.

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. Carefully transfer the unbaked crackers to the prepared baking sheets, spacing them ½ inch apart. Use a fork to prick each cracker 3–4 times. This prevents puffing and creates that classic dimpled graham surface. Today, in an exclusive collaboration, Mollie Katzen shares

Yes. Substitute cold coconut oil (not melted) for the butter and use maple syrup (not honey). The texture will be slightly more crisp but still wonderful. Why This Recipe Matters Right Now In an era of sourdough starters and all-day cassoulets, a graham cracker might seem humble. But humility is precisely the point. Katzen’s exclusive recipe is an act of reclamation—taking back a pantry staple from industrial processing and making it personal, forgiving, and alive.

Your oven runs cool, or you didn’t dock enough. Next time, use a fork with vigor. We are about to reinvent the square

"Food should not frighten you," Katzen says as we finish our conversation. "A cracker is just flour, fat, sweet, and heat. If you can make a bed, you can make a graham cracker. And once you do, you'll realize the box was never the real thing."

So here it is. A recipe for homemade graham crackers by Mollie Katzen exclusive to these pages. Print it. Smudge it with buttery fingers. Make it with a child or make it alone late at night. Then bite in and listen. Do not be tempted to bake them until hard

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?