A Recipe For Homemade Graham Crackers By Mollie Katzen Exclusive [top]

Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They crisp up as they cool.

Add the cold butter and coconut oil. Using your fingertips or a pastry blender, rub the fats into the flour until the mixture looks like coarse cornmeal – with some small pea-sized bits remaining. Cool: Let cool on the baking sheet for

on a lightly floured surface to about ⅛ inch thick. Thinner = snappier crackers. Using your fingertips or a pastry blender, rub

Transfer crackers to baking sheets. Prick each with a fork in two rows. Brush tops lightly with milk, then sprinkle with turbinado sugar if desired. Transfer crackers to baking sheets

Add sweeteners and liquids: In a small bowl stir the honey (and molasses, if using) with 3 tablespoons milk and vanilla. Drizzle into the flour-butter mixture and gently stir until the dough begins to come together. Add the extra tablespoon of milk only if the dough seems too dry — the dough should be pliable, not sticky.