These graham crackers have deep, rich, spicy flavors and a nice, soft texture. You make the dough several days ahead and keep it in the fridge until you are ready to bake them.
In a separate medium bowl, whisk together honey, milk, and vanilla extract until combined.
Pour slowly into flour mixture, pulsing several times until the dough just comes together.
Chill
Place on a sheet of plastic wrap on the counter and lightly dust with flour. Remove dough from food processor and place on top. Press or roll into a 1-inch thick rectangle. Wrap with plastic wrap and chill it in the fridge until firm, at least 2 hours or overnight.
Shaping and Baking
Preheat oven to 350°F and line two rimmed baking sheets with parchment paper. Set aside.
Divide dough in half. On a lightly dusted cutting board, roll half of dough into a long rectangle about 1/8 inch thick. Flour as necessary as the dough will be sticky. Cut dough into 2 inch by 4 inch rectangles using a bench scraper. Transfer rectangle to prepared baking sheet. Using wooden skewer or chopstick, poke decorative holes in dough. You can use the bench scraper to gently create a line down the center of each rectangle. Repeat with remaining dough.
Place baking sheets in the fridge to chill, about 45 to 60 minutes.
Bake at 350°F until browned and slightly firm to the touch, about 15 to 20 minutes.
Remove from oven. Let cool and serve. If you want softer, chewier graham crackers, store in an airtight container. For a harder, crumbly cracker, let sit in an open container for a day or two to dry out.
From MakeBetterFood.com. . (makebetterfood.com/recipes/homemade-graham-crackers/). Adapted from Smitten Kitchen.
Combine flour, brown sugar, baking soda, and salt in a food processor fitted with a steel blade. Pulse several times to mix.
Add butter to bowl and pulse repeatedly until mixture has a coarse texture.
In a separate medium bowl, whisk together honey, milk, and vanilla extract until combined.
Pour slowly into flour mixture, pulsing several times until the dough just comes together.
Place on a sheet of plastic wrap on the counter and lightly dust with flour. Remove dough from food processor and place on top. Press or roll into a 1-inch thick rectangle. Wrap with plastic wrap and chill it in the fridge until firm, at least 2 hours or overnight.
Preheat oven to 350°F and line two rimmed baking sheets with parchment paper. Set aside.
Divide dough in half. On a lightly dusted cutting board, roll half of dough into a long rectangle about 1/8 inch thick. Flour as necessary as the dough will be sticky. Cut dough into 2 inch by 4 inch rectangles using a bench scraper. Transfer rectangle to prepared baking sheet. Using wooden skewer or chopstick, poke decorative holes in dough. You can use the bench scraper to gently create a line down the center of each rectangle. Repeat with remaining dough.
Place baking sheets in the fridge to chill, about 45 to 60 minutes.
Bake at 350°F until browned and slightly firm to the touch, about 15 to 20 minutes.
Remove from oven. Let cool and serve. If you want softer, chewier graham crackers, store in an airtight container. For a harder, crumbly cracker, let sit in an open container for a day or two to dry out.
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