A Recipe - For Homemade Graham Crack _best_ers By Mollie Katzen Patched

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.

Divide the dough in half. Roll one piece out on a lightly floured surface to a thickness of about 1/8-inch . Thinner crackers will be crispier; thicker ones will be softer and more cookie-like. Use a pizza cutter or a knife to cut the dough into squares or rectangles. You can prick them with a fork for that classic "store-bought" look, which helps them bake evenly. Transfer the crackers to your prepared baking sheets. Repeat with the second half of the dough. Divide dough into two discs, wrap in plastic

Mollie Katzen’s "Great Graham Crackers" recipe, featured in her Chewy Gooey Crisp Crunchy Melt-in-Your-Mouth Cookies Roll one piece out on a lightly floured

Consider this patch a suggestion from a friend. Now go make crackers. Your s’mores will thank you. You can prick them with a fork for