For Homemade Graham _best_ Crackers By Mollie Katzen Exclusive - A Recipe

Today, in an exclusive collaboration, Mollie Katzen shares a recipe that has never appeared in her books before: to our kitchen. Put away the box. Roll up your sleeves. We are about to reinvent the square.

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. Today, in an exclusive collaboration, Mollie Katzen shares

"Food should not frighten you," Katzen says as we finish our conversation. "A cracker is just flour, fat, sweet, and heat. If you can make a bed, you can make a graham cracker. And once you do, you'll realize the box was never the real thing." We are about to reinvent the square

"The graham cracker was originally invented in the 19th century as a health food," Katzen explains. "Sylvester Graham, a Presbyterian minister, believed that high-fiber, minimally processed flour was the path to wellness. Somewhere along the way, the health food became a sugary commodity. I wanted to go back to the promise—but with the flavor turned all the way up." Add the extra tablespoon of milk only if