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Preheat oven to 350F.
In a stand mixer (or food processor), mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix until the mixture resembles coarse meal (if you're using a food processor, pulse for about 30 seconds). Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together in a ball (in a processor, about another 30 seconds). Scrape dough out of the mixer.
Form a dough "log" 2 inches in diameter, wrap it in cling wrap and refrigerate for at least 2 hours (over night is best). Then simply slice the dough in 1/8 or 1/4 inch rounds (be consistent!) and arrange the crackers on parchment-lined baking sheets. With a toothpick, poke tiny holes in the dough. (If you want to sprinkle with additional sugar or cinnamon, now is the time! Turbinado or Raw Cane Sugar is a lovely, crunchy topping to homemade grahams.) Bake for 15-20 minutes, until lightly browned at the edges (ovens will vary). Remove from the oven and let cool on the pan.
Perfect for making ice cream sandwiches or s'mores.
Yield: 48 crackers |
