Directions: |
Directions:In a medium bowl, whisk together both flours, the baking soda and salt; set aside.
In a large bowl, combine the butter, brown sugar, honey and vanilla. Beat at med-high speed until light and fluffy, about 2 mins. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 secs. Transfer the dough onto a piece of plastic wrap, press into a 7" square, and wrap tightly. Refrigerate for at least 2 hrs, or up to 5 days.
When ready to bake the graham crackers, preheat the oven to 350º F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough to a 1/8" thickness and cut with a fluted pastry wheel into 3" squares. Transfer to the baking sheet, spacing the crackers at least 3/4" apart, gather any scraps, re-roll, and cut out more graham crackers. Poke tops of crackers with the tines of a fork. Bake for 8-10 mins and then rotate the baking sheet. Bake for another 6-8 mins, or until a dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days or freeze for up to 3 months.
Optional: combine 3 Tbsps sugar and 1 Tbsp cinnamon and sprinkle on top before they go into the oven for a cinnamon-sugar graham cracker. |
This recipe for Graham Crackers is from