Ingredients
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 ounces whole milk
1/2 teaspoon vanilla extract
Directions
Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor with a metal blade 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.
Divide into two balls.
Press each ball into a
1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Unwrap one of 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 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.
Leave the crackers on the pan and bake on the middle rack of the
oven for 13 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.
