Cook the Issue 2010: Homemade graham crackers

When I made the Eggs Benedict recipe from #104, I liked the full dish, but the flavor of the homemade English Muffins (using a recipe from The Weekend Baker) was a revelation.  So, I was eager to try these homemade graham crackers.  The recipe comes together easily in the food processor, but the dough is a bit crumbly.  Also, the recipe states to roll the dough out to a 16x3 inch rectangle-- this is clearly a typo, as the recipe yields 45 crackers that are two-inch square.  I rolled half the dough into a 10x12 square.  And was it a revelation?  Well, these graham crackers are very good, but I was not blown away.  Still, a fun recipe.