🍪 Graham crackers

Ingredients

• 180 g whole wheat flour, or graham flour
• 125 g all-purpose flour
• 100 g brown sugar, packed
• ½ tsp baking soda
• ½ tsp baking powder
• 3 g table salt
• 1 tsp ground cinnamon
• 113 g butter, unsalted, cold, cubed
• 3 tbsp honey
• 1 tbsp molasses
• 3 tbsp whole milk
• 1 tsp vanilla extract
• 1 tbsp granulated sugar, mixed with ¼ teaspoon cinnamon, for the tops (optional)

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Pantry: airtight once completely cool, 2 to 3 weeks (NDSU’s time for homemade cookies).
• Freezer: the wrapped dough or the baked crackers, about 3 months.

Nutrition

Steps

You’ll need: food processor or bowl and pastry cutter, rolling pin, parchment paper, 2 baking sheets, pizza cutter or knife, fork.

1. Pulse the flours, brown sugar, baking soda, baking powder, salt and cinnamon in the food processor. Add the butter and pulse until it looks like coarse crumbs.
2. Stir the honey, molasses, milk and vanilla together, pour in, and pulse just until the dough clumps. Press it into two flat squares, wrap, and chill 30 minutes.
3. Heat the oven to 350°F. Roll each square between two sheets of parchment to about ⅛ inch thick, a rough 10 × 12-inch rectangle. Peel off the top sheet.
4. Trim the edges, cut into 2½ × 5-inch rectangles, and score each across the middle. Prick them with a fork in rows, and sprinkle with cinnamon sugar if you like. Slide the parchment onto a baking sheet; the crackers can touch.
5. Bake 14 to 18 minutes, until browned at the edges and firm in the middle. Cool on the pan; they crisp as they cool. Re-cut along the lines while still warm.