A Recipe For Homemade Graham Crack ~repack~ers — By Mollie Katzen Exclusive

(175°C). Line two baking sheets with parchment.

Dock and eggwash: Use a fork to prick each cracker 4–6 times to prevent puffing. Lightly brush tops with milk (or an egg wash for deeper color) and, if desired, sprinkle a little coarse sugar for sparkle. (175°C)

Sprinkle cold butter cubes over the flour mixture. Pulse until it resembles cornmeal. Mix Wet Ingredients: (175°C)

Preheat your oven to . Lightly oil two baking sheets or line them with parchment paper. Mollie Katzen’s recipes often assume you are hand-mixing, but a food processor works perfectly here. (175°C)

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