Homemade Graham Crackers are really really good. Thanks Food52 for the original recipe.
6 tablespoons unsalted butter
1 2/3 cups whole wheat flour
5 tablespoons packed dark brown sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons molasses and/or honey
2 tablespoons milk
1/2 teaspoon vanilla extract
Cut the butter into 1/4-inch cubes and place in the freezer for about 10 minutes.
Place in the bowl of a food processor flour, sugar, baking powder, baking soda, salt, and cinnamon. Pulse several times to combine. Then add the cold butter and continue to pulse until the mixture resembles coarse cornmeal. Add molasses/honey, milk, and vanilla and process for about a minute until the dough forms a ball.
Press the ball into a 1/2-inch thick disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat oven to 350° F.
Remove the chilled dough and divide it in half. Return the other half to the refrigerator. Roll the dough out between two sheets of parchment until it is 1/8-inch thick.
Remove the top sheet of parchment and slide the other sheet with the rolled-out dough onto a cookie sheet. You want to cut the dough into squares or rectangles. Use a pizza cutter and straightedge to make vertical and horizontal cuts all the way across the dough. Don’t trim the excess. Use a fork to make holes in the crackers in whatever pattern you’d like. Don’t separate the crackers yet.
Bake the crackers in the middle of the oven until the outer edges just start to darken, about 25 to 30 minutes. The crackers themselves won’t color much. When you take them out, the dough will still feel a bit soft – that’s what you want.
Remove from oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. As the crackers cool, they’ll harden.
Once the crackers are completely cool (20 to 30 minutes), break them up.
I sprinkled cinnamon sugar on top.