Graham Crackers

Directions

• 1

  Preheat oven to 350 degrees. Place in a food processor and process to blend:
  Graham flour
  All-purpose flour
  Brown sugar
  Baking soda
  Salt
  Ground Cinnamon

• 2

  Add and pulse until incorporated, about 12 pulses:
  Butter, chilled, cut into small pieces

• 3

  Whisk together, then add to dry mixture and process to blend:
  Milk
  Honey
  Vanilla

• 4

  Pinch mixture together, if it seems crumbly, add 1 more tablespoon milk.

• 5 Turn out onto floured counter and roll to 1/4 inch thickness, then cut with your favorite Ann Clark cookie cutter. Place on cookie sheet, then brush with milk and sprinkle with cinnamon sugar.
• 6 Prick each cracker a few times with a fork. Bake until firm, dry looking and very lightly browned on the edges, about 20 minutes, switching and rotating pans halfway through baking. Remove from oven and let cool 5 minutes on cookie sheets, then place on wire rack and cool completely. (Graham crackers may be still soft when they come out of the oven but should firm up and become more cracker-like as they cool.)
• 7

  My favorite shapes for Graham Crackers include the School Bus cutter, the Seashell cutter, and the Teddy Bear cutter.

  Enjoy!