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Creates a flaky, melt-in-your-mouth crumbly texture.
: If the dough feels too crumbly to roll, add an extra tablespoon of milk. It should feel like damp sand that clumps together when pressed. Variations
Makes about 24–30 crackers Prep time: 15 minutes | Chill time: 1 hour | Bake time: 12–15 minutes Creates a flaky, melt-in-your-mouth crumbly texture
Break the crackers into rustic chunks and fold them into homemade vanilla bean or coffee ice cream. To help me tailor any adjustments to this recipe, tell me:
Mollie Katzen has done what she does best: taken a processed pantry staple and turned it into a joyful, wholesome ritual. These graham crackers are not about efficiency – they’re about connection. The smell alone (toasty wheat, sweet molasses, butter) is worth the effort. Variations Makes about 24–30 crackers Prep time: 15
Add the milk, one tablespoon at a time, mixing until the dough holds together when squeezed. Do not overmix.
Do you plan to use a or mix the dough by hand ? The smell alone (toasty wheat, sweet molasses, butter)
If the dough feels sticky or hard to transfer, try rolling it out directly onto a piece of parchment paper cut to the size of your baking sheet. Cut the crackers right on the parchment, pull away the scraps, and slide the whole sheet onto your baking pan.
