Graham Crackers is a traditional American recipe for a classic copycat version of a whole wheat cookie (biscuit). The full recipe is presented here and I hope you enjoy this classic American version of: Graham Crackers.
Mix together the flours, sugar, baking powder, baking soda, salt and cinnamon. Add the cold butter and process until the mixture resembles coarse breadcrumbs (about 30s). Add the honey, molasses, water and vanilla and work in with a wooden spoon. Mix until the dough begins to come together as a ball. Tip out of the bowl and place between two sheets of waxed or parchment paper. Roll the dough some 3mm thick then chill for at least 1 hour or until firm.
With a sharp knife or pizza cutter cut the dough into 5cm squares and arrange the dough on parchment-lined baking sheets. Prick several holes in each cracker with a toothpick and place in an oven pre-heated to 180°C (180°C fan/350°F/Gas Mark 4). Bake for 15 minutes or until lightly browned at the edges then remove from the oven and allow to cool on the pan.
If you cut the dough but leave the squares together you will end up with semi-linked pieces that you can break up after they bake, just like the real thing.
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