Your first batch might be slightly thicker or softer than store-bought. That’s fine. The beauty of homemade graham crackers is that they’re . Want them snappier? Roll thinner. Want more chew? Add a tablespoon more honey. Too crumbly? Next time, swap 1 tbsp of milk for an egg yolk.

Making them at home transforms a pantry staple into a surprising treat. Here’s how.

Let the crackers cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They will soften slightly when hot but will crisp up significantly as they cool.

This step is vital: prick each cracker several times with a fork (this is “docking” — it prevents air bubbles). For the classic look, lightly brush with water and sprinkle with a pinch of cinnamon-sugar or coarse sanding sugar.