Ingredients
2 cups whole wheat pastry flour, plus more for work surface
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon sea salt, fine
5 1/3 tablespoons unsalted butter, cold and cut into smallish pieces
1/4 cup molasses, robust or dark
1/4 cup honey
1/3 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon pure vanilla extractSpice Topping (Optional, but recommended):
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Directions
Place both flours, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse a few times, until you have little "pebbles". Add the molasses, honey, and sugar and pulse to combine. Finally, add milk and vanilla and pulse until everything comes together and cleans itself off the sides of the food processor bowl; dough will be slightly sticky.Line two baking sheets with parchment paper and set aside.Turn the dough out onto a very lightly floured surface. Scatter just a little bit of flour across the top of the dough, and using a rolling pin, roll out to 1/4-inch thickness. Ours was thick. Will be crunchier thinner.Since the dough is sticky, you may need to add some more flour and parchment. Use a skewer to prick each piece of dough (with or without topping) a few times. Transfer the baking sheets to the freezer for 15 minutes.Preheat the oven to 350° F.Slide baking sheets into preheated oven and bake for 18 minutes, or until they turn very lightly golden around the edges and your whole kitchen smells of graham crackers!Let the crackers sit on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.The crackers can be stored in an airtight container at room tempeRead m
