Graham Crackers

These are just like the graham crackers you grew up with but with all the warm spices for the holidays, cinnamon, nutmeg, cloves, cardamom. It’s so nostalgic and brings you right back. The key is to roll them thinly and evenly. The kids will love them!!

Ingredients

• 1 1/4 cup whole wheat flour
• 1 cup all purpose flour, plus more for dusting
• 1/2 cup packed brown sugar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh grated nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cardamom
• 6 tbsp. cold unsalted butter
• 1/3 cup whole milk
• 1/4 cup honey
• 1 tsp. vanilla extract
• sugar for sprinkling

Directions

In a food processor with a metal blade attachment, combine the flours, brown sugar, baking powder, baking soda, salt and spices. Pulse until it’s all evenly combined. Add the cold cubed butter and pulse until it’s like a coarse cornmeal.

Transfer mixture to a large bowl. Then in a small bowl whisk together the milk, honey, and vanilla and whisk to combine everything. Slowly pour into the flour mixture, use a wooden spoon to start mixing all together. Then use your hands and knead it all together so it forms a smooth ball. Divide into two balls, flatten slightly into disks and wrap in plastic wrap and chill in the fridge for about 2 hours.

Preheat the oven to 325 degrees.

Spray two baking pans with non-stick spray. Take one of the disk and on a well floured surface, roll the dough out to about 1/16 inch or as thin as you can. Keep rotating so it doesn’t stick to the surface.

Use a pastry wheel or sharp knife and cut the dough into 2×3 inch rectangles. Place onto the baking pan about 1/2 inch apart, and continue with the remaining dough. You may need to chill the scrap dough again.

Sprinkle the sugar on top of the rectangles, use a fork to prick each one a few times. Bake for 15-20 minutes, rotate the pan half way through, until the edges are crisp and starting to brown. Remove the crackers to a cooling rack and repeat with the remaining crackers to continue baking. Once they are all baked off and cooled store in an air tight container at room temperature for up to two weeks.