Honey Graham Crackers

-A A +A

1 cup whole-wheat graham flour
¼ cup all-purpose flour
1⁄3 cup light brown sugar
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1⁄8 teaspoon cinnamon
5 tablespoons unsalted butter, cubed and chilled
¼ cup local honey
3 tablespoons whole milk
½ teaspoon vanilla extract
u Place the flours, sugar, baking powder, baking soda, salt and cinnamon in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, milk and vanilla extract. Process until the mixture forms a ball. Press the ball into a disk, about ½ inch thick; wrap in plastic wrap and refrigerate for 30 minutes.
u Preheat the oven to 350°F.
Unwrap the dough ball and put it on a large piece of parchment paper; top the dough ball with a large sheet of plastic wrap.
u Roll out the dough until it is between ¼” and 1⁄8” thick; the thicker the dough, the more cookie-like the crackers. Slide the rolled-out dough onto a baking sheet.
u Remove the plastic wrap; cut the dough into 2” squares with a pizza cutter. Use a fork or bamboo skewer to poke several holes in the top of each cracker.
u Bake for 18-25 minutes, depending on thickness, or until the edges begin to brown; remove from the oven; set the baking pan on a wire rack and cool completely. Break into individual crackers and store in an airtight container for two weeks (if they last that long).