The after-school program at my elementary school never served chips or cookies as snacks, deeming them junk food. It did, however, offer the same snack every day: graham crackers. At snack time, we lined up to grab a small carton of milk and pull one graham cracker out of its sleeve. The most exciting days were when we got the cinnamon-sugar dusted ones. Ever since, graham crackers have held a special place in my heart. I buy them for s’mores or to be pulverized into crumbs for a graham cracker crust, but I’d never made them from scratch. It turns out they’re a fun project with delicious results! Freshly baked graham crackers have a good snap and crunch, and taste more deeply of honey flavors than the boxed versions. Here’s how to make these childhood favorites. Grab These Ingredients Two kinds of flour: Graham crackers are traditionally made with graham …