A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive -

Add 2 tbsp cold water and mix with your hands (Mollie’s way). The dough should just hold together when squeezed – crumbly but not wet. Add 1 more tsp water at a time if needed. Don’t overwork.

In a separate small bowl (or a measuring cup), whisk together the honey, molasses, and vanilla extract. Add 2 tbsp cold water and mix with

This is the signature step for homemade crackers. Don’t overwork

Preheat your oven to 325°F. Line two baking sheets with parchment paper. Preheat your oven to 325°F

Work with one disk at a time (keep the other chilled). On a lightly floured surface, roll the dough to ⅛-inch thickness. Mollie’s trick: roll between two sheets of parchment paper to avoid sticking and to achieve an even thickness without excess flour.

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.

Form dough into a flat disc, wrap in wax paper, and refrigerate for 1 hour (or up to 2 days).