Form the dough into a ball, and place in a Ziploc bag in the fridge for a minimum of 3 hours. It is best to let the dough sit in the fridge overnight.
When ready to make the graham crackers, preheat the oven to 350 degrees.
Roll the dough out between two pieces of parchment paper. You can make the graham cracker dough as thick or as thin as you would like your crackers to be, but try to make them all the same thickness so that they will cook evenly.
Once rolled out, cut the dough into square shapes.
Poke holes all over the surface of each cracker square with the tines of a fork.
Place the dough squares on a parchment lined baking sheet, and bake for 8-10 minutes until golden brown. Let cool for several minutes. The thicker you make your cracker dough, the more cookie like and less crispy they will be when finished. For crispier graham crackers, use a very thinly rolled dough.