Graham Crackers

Step 1: In a bowl or a food processor, mix or pulse the whole wheat flour, all-purpose flour, salt, and baking powder. Cut in the butter or, if using a food processor, add the butter and pulse until the dough is the consistency of coarse crumbs.

Step 2: Add the honey, molasses, and the 1/3 cup sugar and combine.

Step 3: Then add the milk and vanilla, bringing it all together into a stiff dough.

Step 4: Lightly oil 2 baking sheets. On a work surface, cut the dough in half. Shape the first half into a rectangle and place in the center of a sheet of parchment paper. Lay another sheet of parchment paper over the dough. Roll, trying to keep the dough as rectangular as possible. The dough should be 1/4 inch thick, and about 12 by 15 inches. Lightly prick the dough all over with a fork. Sprinkle evenly with 2 tablespoons of the sugar, and roll the sugar gently into the top of the dough with a floured pin.

Step 5: Cut into approximately 3-inch squares. Using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a little space between them. Repeat the process with the second half of the dough. Freeze the crackers for 15 minutes.

Step 6: Preheat the oven to 350°F. Bake the chilled dough for 18 to 22 minutes, until just a little browned at the edges. Cool completely and enjoy.

Step 7: VARIATION Add 2 teaspoons cinnamon to the 4 tablespoons sugar, and sprinkle evenly over the dough before cutting the crackers.

Step 8: Store in an airtight container, up to 2 weeks.