A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive ((free)) Here

Add the dry ingredients to the wet in three additions, mixing gently after each. Use a rubber spatula for the final stir. The dough will come together into a soft, slightly sticky mass. Do not overwork. If it feels too wet to handle, add a tablespoon of whole wheat pastry flour. If too dry (rare), add a teaspoon of water.

on a wire rack – they crisp up as they cool. Add the dry ingredients to the wet in

to baking sheets. They can be close but not touching. Add the dry ingredients to the wet in