800-624-3279

Graham Crackers

1-1/2 cups Daisy Whole Wheat
Pastry Flour
1 cup all-purpose flour
1/3 cup+ sugar
2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1/3 cup unsalted chilled butter,
cut into small pieces
1/4 cup honey
1/4 cup molasses
1/4 cup whole milk
1/2 tsp pure vanilla extract

Preheat oven to 350ºF

Cut 3 pieces of parchment that
measure the length of your 2
half sheet pans

In bowl, combine together the
flours, sugar, baking powder,
salt and cinnamon

Cut in butter, until consistency
of Parmesan cheese

Add honey and molasses and
combine

Add milk and vanilla, until mixture
barely comes together as a stiff
dough

Turn the dough onto a work surface
and pat dough into a ball about
1/2-inch thick. Cut dough in half

Place one half of dough onto
one piece of parchment

Top with a second sheet. Roll
the dough until it is 1/4-inch thick

Remove the top sheet of parchment
and cut dough, using a pizza
cutter, into 2 1/2-inch squares

Trim off excess

Using the blunt end of a skewer,
poke holes all over top of dough

Sprinkle with sugar, if desired,
and gently press into dough

Slide the rolled dough and parchment
paper onto a half sheet pan

Chill the dough for 15 minutes

Bake for 18 to 22 minutes or
until the edges start to darken

Remove from oven

Cut immediately and let cool
completely on a rack

Once completely cool, store
in airtight container for up to 2 weeks

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279