A Recipe For Homemade Graham Crack __hot__ers By Mollie Katzen Exclusive -

For a sparkly top, brush very lightly with water and sprinkle with a pinch of turbinado sugar or a dusting of cinnamon-sugar.

The secret ingredient for a nutty aroma and enhanced nutritional profile.

In a separate small bowl, whisk together the honey, cold whole milk, and vanilla extract until the honey dissolves completely into the liquid. Step 4: Form the Dough For a sparkly top, brush very lightly with

Set aside.

True graham flour is coarsely ground wheat berries. If you cannot find it, standard whole wheat pastry flour works beautifully to keep the crackers tender. Step 4: Form the Dough Set aside

Place the squares on parchment-lined baking sheets. Prick each with a fork ("docking") several times. Transfer to the freezer for 15 minutes to help them keep their shape.

Once fully cooled, store your graham crackers in an airtight container at room temperature. They will remain crisp and flavorful for up to two weeks. Place the squares on parchment-lined baking sheets

Remove from the oven and immediately trace over your score lines with a sharp knife while the dough is still hot and soft. Allow the crackers to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. They will crisp up significantly as they cool completely. Baker’s Tips for Success

Katzen believes this recipe is a "platform, not a cage." Here are her favorite ways to use them:

Standard commercial graham crackers rely heavily on high-fructose corn syrup and artificial flavorings. In contrast, Katzen’s exclusive formula relies on the synergy of whole wheat, real butter, and natural sweeteners. The addition of wheat germ provides a signature nutty undertone and a delicate crunch that cannot be replicated by factory-made alternatives. Ingredients You Will Need