A Recipe For Homemade Graham High Quality Crackers By Mollie Katzen Exclusive Today

Using a pastry wheel, pizza cutter, or sharp knife, cut the dough into 2x5-inch rectangles. You can leave the rectangles touching on the parchment paper, as they will separate slightly as they bake. Use a fork to prick rows of holes across the top of each cracker—this prevents them from puffing up unevenly in the oven. 7. Bake to Crisp Perfection

Keep the cooled crackers in an airtight container at room temperature. They will stay fresh, crisp, and flavorful for up to two weeks. Using a pastry wheel, pizza cutter, or sharp

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Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. and you feel satisfied

: Stir quickly to incorporate. Use your hands to finish mixing, adding milk one tablespoon at a time. Stop as soon as the dough holds together when squeezed— do not overmix or knead , as this will make the crackers tough. Roll and Cut

Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, rub the butter into the flour until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining. Work quickly to keep the butter cold, which ensures a flaky texture. 3. Blend the Wet Ingredients

"This isn't a diet cracker," Katzen laughs. "It's a real cracker. You eat one, and you feel satisfied, not like you've just inhaled a chemistry experiment."