The graham crackers don't stay this wrinkly, but they don't rise much either, despite the 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Indeed, they succeed at being crackers. I don't have parchment paper at the moment (going to the store later, though), so I made due with aluminum foil. It was not ideal by a long shot, nor do I recommend using it in a pinch. I should have used plastic wrap. The dough stuck a bit, but I was able to get most of it off the foil after leaving it in the fridge a little longer. The recipe says to keep the halves together on the baking sheet (lined with parchment paper -- I just buttered the sheets, and that was alright) in order to have them break apart like the store-bought graham crackers. It worked!