Graham Crackers

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 1 cup (130g) graham or whole wheat flour; ½ cup (65g) all-purpose flour; ½ teaspoon ground cinnamon; ½ teaspoon baking powder; ½ teaspoon salt; ¼ teaspoon baking soda

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy: 1 stick (4 oz or 115g) unsalted butter, softened; ⅓ cup packed (75g) brown sugar; 2 tablespoons (40g) honey

3. Step 3.

   Beat in: 1 teaspoon vanilla

4. Step 4.

   Stir the flour mixture into the butter-sugar mixture until the dough comes together. Transfer the dough to a lightly floured surface and knead briefly just until smooth, then divide in half. Roll each piece of dough into a 7 × 10-inch rectangle between two sheets of parchment paper. Peel off the top piece of parchment paper but leave the dough on the bottom piece of parchment. Use a knife or pastry cutter to trim the edges of the dough, then cut each rectangle crosswise into five 2-inch strips, then in half lengthwise to make ten 2 × 3 ½-inch crackers. Use a fork to dock each cracker 4 times (there is no need to separate the crackers). Stack the rolled out and cut dough between layers of parchment paper on a baking sheet and freeze for 30 minutes.

5. Step 5.

   Preheat the oven to 350°F.

6. Step 6.

   Place the chilled dough still on the parchment paper on 2 baking sheets or cookie sheets and bake until golden brown, 12 to 14 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Break the cooled cookies apart along the cut lines.