Homemade Graham Crackers

Instructions

1. Line 2 large cookie sheets with parchment paper, set aside.
2. In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt. Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.
3. In a separate bowl, whisk together the milk, honey, and vanilla. Add the milk mixture to the flour and mix until a dough form. The dough will be sticky and soft.
4. Wrap in plastic and chill for at least 1 hour so it's easy to roll. This is a very soft dough, so the longer it chills the better.
5. Line a baking sheet, put half the dough over it and layer a second baking sheet over the dough. Roll out the dough to a little more 0.5 cm thick.
6. Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
7. Bake the cookies at 180°C for roughly 10-12 minutes. If you bake them for 10 minutes, they are still soft and not crunchy.
8. Store the cooled cookies in an airtight container at room temperature for up to 5 days.

• Servings : 24
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Basic doughs, Biscuits, Breakfast, Dessert, Finger foods, Freezer-friendly
• Ingredient : Baking soda, Brown sugar, Butter, Cinnamon, Graham flour, Honey, Milk, Salt, Spelt flour, Vanilla