A Recipe For Homemade Graham Crack __top__ers By Mollie Katzen Exclusive Jun 2026

Preheat your oven to 375°F (190°C). Roll the dough out on a lightly floured surface to a 1/4-inch thickness. Cut into 2-inch squares (or your preferred size) using a pizza cutter.

Using a pizza cutter or a sharp knife, trim the edges of the dough to form a neat rectangle (you can reroll the scraps). Cut the dough into 2x3-inch rectangles. Carefully transfer the rectangles to the prepared baking sheets using a spatula, leaving about a half-inch of space between them.Using a fork or a toothpick, prick holes (dock) into the top of each cracker. This prevents them from puffing up unevenly in the oven. Preheat your oven to 375°F (190°C)

Carefully slide the parchment paper with the scored dough onto your baking sheets. Bake for 12 to 15 minutes, swapping the pans halfway through. The crackers are done when the edges are lightly browned and the tops look dry. They will still feel slightly soft to the touch but will crisp up beautifully as they cool. 7. Cool and Separate Using a pizza cutter or a sharp knife,

The magic of this recipe lies in the balance of textures. It is crisp enough to snap, yet tender enough to melt in your mouth. Dark honey and molasses provide a rich, smoky sweetness, while a touch of cinnamon adds a comforting warmth. Ingredients You Will Need This prevents them from puffing up unevenly in the oven