1 ¾cupswhite whole wheat flour (230g), plus extra for rolling
1teaspooncinnamon
1teaspoonbaking soda
¼teaspoonsalt
1teaspoonvanilla extract
2-3tablespoonsmilk of choice
Instructions
With a hand mixer or stand mixer, cream butter, honey, and molasses together. Beat on medium-high speed until light and fluffy.
Add the rest of the ingredients and mix on low speed. The mixture will look crumbly at first. Add 2 tablespoons of milk and mix until a dough forms. If it looks dry still, add another tablespoon of milk.
Shape into a flat disc and cover with plastic wrap. Refrigerate for at least 1 hour. Chilling the dough will make it easier to roll out so do not skip this step.
When ready to bake, preheat oven to 350°F. Take the dough out of the fridge and let it sit at room temperature for a few minutes to make it easier to work with. Place a sheet of parchment paper on your work surface.
Lightly sprinkle with a small amount of flour. Place dough in the center and place a second sheet of parchment paper on top. Roll from the center outwards, using light, even pressure and turning the dough occasionally to maintain an even thickness, about ⅛ inch is ideal. The thinner you roll it, the crispier the crackers will be. And try your best to roll it into a rectangular shape.
Using a pizza cutter, trim the sides and cut into 2x3 inch rectangles.
Transfer the entire parchment paper (there's no need to separate the rectangles). Prick each cracker with a fork to create the signature graham cracker dotted pattern.
Bake for 14-17 minutes, until golden brown. They may seem soft but will crisp up as it cools so cool completely and break them into individual crackers.
Video
Notes
Be sure to chill the dough for at least an hour. This will make it soooo much easier to work with when you go to roll it out.
If the dough is too soft and sticky, add more flour, 1 tablespoon at a time. If too dry and cracks when you roll it out, add more milk.
Be sure to cool the crackers completely as they will be soft at first but will crisp up once cooled.
Cool the crackers completely and transfer to an airtight container. Store at room temperature for up to 2 weeks. If you prefer them crispy, I recommend refrigerating them. You can also freeze for up to 3 months using this flash-freeze method that I use to freeze muffins.