Homemade Grahamm Crackers

with cinnamon-sugar ar The trimmed edges make a great baker’s snack or turn them into nto graham cracker crumbs.

Makes about 3 dozen crackers Total time: 1 hour + chilling

PULSE:

11/ 4 1/2

1/2 1/4 1 1/2

ADD:

6 cups all-purpose flour ur cup whole-wheat pastry astry flour cup granulated sugar cup wheat bran tsp. baking soda tsp. each ground cinnamon and kosher salt

Tbsp. cold unsalted butter, cubed

WHISK:

3 2 1

Tbsp. milk

Tbsp. honey

Tbsp. each molasses and pure vanilla extract

COMBINE:

3 1

Tbsp. granulated sugar tsp. ground cinnamon

Pulse flours, 1/2 cup sugar, wheat bran, baking soda,

1/2 tsp. cinnamon, and salt in a food processor until combined.

Add butter; pulse until mixture resembles coarse meal.

Whisk together milk, honey, molasses, and vanilla until combined; add to flour mixture and process until dough forms a ball. Divide dough in half; shape each into a rectangle, wrap in plastic, then chill until firm, about 2 hours, or overnight.

Place one dough half on a floured piece of parchment; flour top of dough and rolling pin. Roll dough to 1/8- inch thick, adding more flour as needed. Transfer dough on parchment to a baking sheet, brush off excess flour, and chill until firm, 20–30 minutes. Repeat rolling and chilling with remaining dough half.

Preheat oven to 350° with racks in upper and lower thirds.

Score dough, using a pizza cutter or expandable dough cutter, into desired shapes (for a classic cracker shape, cut into rectangles, about 21/ 2 ×11/ 2- inches), es), trimming edges but leaving in place, or reroll if desired; dock each cracker 2–3 times with a fork. rk.

Combine 3 Tbsp. sugar and 1 tsp. p. cinnamon; sprinkle over crackers. s.

Bake crackers until edges start to o brown and crackers start to firm (though your fingertip may leave ea a faint indentation), 18–20 minutes, es, rotating trays halfway through.

Transfer baking sheets to racks and immediately cut crackers along pre-scored lines; cool completely. (Crackers will crisp further as they cool.) Store crackers in an airtight container. Per cracker: 60 cal; 2g total fat (1g sat); 5mg chol; 63mg sodium; 10g carb (1g fiber,

4g total sugars); 1g protein