Homemade Graham Crackers

Step 1

Put the flours, salt, and baking powder in a large bowl and mix together until well combined.

Step 2

Using a pastry cutter or food processor, cut in the butter until the dough is the consistency of coarse crumbs.

Step 3

Add the honey, molasses, and ⅓ cup of the sugar and combine.

Step 4

Add the milk and vanilla and work to bring it into a stiff dough (it will be slightly crumbly but should hold its form).

Step 5

Line two baking sheets with parchment paper or Silpats. Set aside.

Step 6

In a small bowl combine the remaining 2 tablespoons sugar with the cinnamon. Set aside.

Step 7

Split the dough in half. Shape the first half into a rectangle and put in the center of a piece of parchment paper.

Step 8

Lay another sheet of parchment paper over the dough and roll out, trying to maintain a rectangle, until ¼-inch thick.

Step 9

Cut the dough into the sizes/shapes you want (a ruler is handy here). Lightly prick all over with a fork.

Step 10

Sprinkle evenly with half the cinnamon-sugar and roll gently into the top of the dough with a rolling pin.

Step 11

Re-cut if necessary. Using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a bit of space in between each.

Step 12

Repeat with the remaining dough and cinnamon-sugar.

Step 13

Freeze the crackers for 15 minutes.

Step 14

Meanwhile, preheat the oven to 350F.

Step 15

Bake the chilled crackers for 18 to 22 minutes, or just until lightly browned at the edges. (They will harden slightly as they cool.)

Step 16

Cool completely and enjoy. Crackers can be stored in an air-tight container for 2 weeks or in the freezer for 2 months (allow to thaw for 2 hours before eating).