Graham Crackers

Ingredients:
1/2 cup all-purpose flour
1/4 cup rye or graham flour (or just up the amount of all-purpose flour by 1/4 cup)
1 1/2 cups whole-wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into small pieces
2 tablespoons honey
2 tablespoons molasses
1/4 cup cold water
1 teaspoon vanilla extract

Method:
In a food processor, mix together the flours, sugar, baking powder, baking soda, salt and cinnamon. Add the butter and pulse until the mixture resembles coarse crumbs. Add the honey (I like to spray my tablespoon measure with some non-stick spray before I add the honey and molasses to help it release) molasses, water and vanilla. Mix until the dough starts to come together in a ball.

Shape dough into a disc and place between two sheets of wax paper. Refrigerate for at least an hour.

Preheat oven to 350 degrees. Lightly flour rolling surface, rolling pin and dough and roll dough to 1/8-inch thickness. Cut into squares of whatever size you like and transfer to a parchment lined baking sheet. The crackers do not need any space between them on the sheet as they will not spread much. Prick some holes in each cracker.

Bake until lightly browned around the edges, about 15 minutes. Remove from oven and transfer to rack.