Cinnamon Graham Crackers Recipe

Cut the butter into small cubes and place it in the freezer.

In a large measuring cup, whisk together the honey, milk and vanilla extract together. Set aside.

In the bowl of a food processor, add the all-purpose flour, pastry flour, brown sugar, baking soda and salt. Pulse until combined.

Add the frozen butter and pulse until pea-sized pieces of butter are incorporated into the flour mixture.

Add the honey mixture into the flour mixture and pulse until just combined.

Transfer the dough into a piece of plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the dough from the refrigerator and cut it in half. Refrigerate one portion of the dough.

Line two baking sheets with parchment paper. Dust the work surface with flour and roll out the dough to about ⅛-inch thick.

Use a square 2 ½-inch cutter to cut out squares. Remember to dust the cookie cutter with flour before cutting for clean cuts.

Place the cut dough onto the prepared baking sheet.

Using the end of a skewer or a fork, poke nine holes into the dough, like a cracker.

Make the cinnamon-sugar topping. In a small bowl, mix the granulated sugar and cinnamon together.

Sprinkle the cinnamon sugar topping over the crackers. Refrigerate the crackers for at least 30 minutes before baking. Repeat with the remaining half of the dough. Gather all the scraps and roll the dough into a large disc. Refrigerate until firm and roll out and cut out more squares.

While the crackers are chilling, preheat the oven to 350°F. Bake the crackers for about 10-15 minutes or until the crackers are golden brown.

Cool and enjoy with a tall glass of milk or as a s’more.