Graham crackers

8-3/8  ounces		graham flour
1-7/8  ounces		Gold Medal All-Purpose Flour
3  ounces		Brown Sugar - Packed
3/4  teaspoon		Clabber Girl Double Acting Baking Powder
1/2  teaspoon		Baking Soda
1/2  teaspoon		Sea Salt
1/8  teaspoon		Ground Cinnamon
3  ounces		Unsalted Butter
2-1/4  ounces		Molasses
1-1/2  ounces		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 bowl of food processor and pulse serval times to combine. Add diced butter and pulse until mixture resembles cornmeal. Add the molasses, milk and vanilla and process until dough forms a ball, approximately 1 minute. Press the ball into 1/2 inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees .

Unwrap the chilled dough and place it onto a large piece of parchment
paper. Roll the dough out until it is 1/8- inch thick. Slide the rolled dough and parchment paper onto a baking sheet.
Remove the top sheet of parchment paper and cut the dough, using a pizza cutter into 2 inch square pieces.
Using a fork poke holes all over top of dough.
Bake on middle rack of oven for 25 minutes.
cool crackers and than break into individual crackers.

Store in air tight container for 2 weeks