Graham Crackers

8-3/8  ounces		graham flour
1-7/8  ounces		all-purpose flour
3  ounces		dark brown sugar
3/4  teaspoon		aluminum-free baking powder
1/2  teaspoon		baking soda
1/2  teaspoon		kosher salt
1/8  teaspoon		ground cinnamon
3  ounces		unsalted butter, cut into 1/4-inch cubes and chilled
2-1/4  ounces		molasses
1-1/2  fl. oz.		whole milk
1/2  teaspoon		vanilla extract

Tip: For nutritional information on all the ingredients in Graham Crackers just click on each ingredient name. Then adjust the serving size for any Graham Crackers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.