The Best Graham Crackers Ever

We love these graham crackers. They are quite easy to make if you have a Silpat and a food processor. The dough is rolled too thin to move it without a Silpat. Although the food processor isn’t essential, it does make the process even quicker. We like the cinnamon added, but if you prefer honey graham crackers just leave out the cinnamon. The recipe is from The King Arthur Flour Cookie Companion.
½ cup (2 ounces) unbleached all-purpose flour
1 ½ cups (7 7/8 ounces) whole wheat flour
¾ cup (3 ounces) confectioners’ sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (optional)
½ cup (1 stick, 4 ounces) unsalted butter
2 tablespoons (1 ½ ounces) honey
2 tablespoons (1 ounce) cold milk (regular or low fat, not nonfat)

Preheat the oven to 325°F. In a medium-sized bowl, whisk together the flours sugar, baking powder, salt, and cinnamon. (I mixed these ingredients together in a food processor.) With a pastry blender, two knives or your fingertips, cut the butter into the flour mixture until it is evenly crumbly. (Once again, I used the food processor to cut the butter into the flour mixture—cut the butter into small cubes before adding it to the food processor.)

In a separate bowl, combine the honey and milk, stirring until the honey dissolves. Add the milk/honey mixture liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary. (I also did this step in the food processor—stop mixing as soon as the dough begins to come together and finish by hand.)

Turn the dough out onto a well-floured surface and fold it over gently 10 to 12 times, until smooth. Divide the dough in half. Work with half the dough at a time, keeping the remaining dough covered.
Roll out half of dough onto Silpat into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Use a pizza wheel to cut the dough into desired shapes (I like 2-inch squares). Pick up the Silpat and place it on a baking sheet. The crackers will bake together, but they will break apart easily along the cut lines after cooling slightly.

Bake the crackers for 12 to 15 minutes, or until they’re a medium gold color. Remove them from the oven and let cool on the pan for 8 to 10 minutes, until they’re just barely warm.
Carefully break each cracker along the scored lines and cool completely on a rack. Store the cooled crackers tightly wrapped. (I store them in the freezer.)