Graham crackers

I didn't learn what graham crackers is until a few years ago when a recipe called for the graham cracker crumbs. Then I went to the grocery store to look for it, "Oh! So this is graham crackers? And you can actually buy the crumbs too?! O_o"

Graham crakers

4 dozens
Revised from Nancy Silverton’s Pastries from the La Brea Bakery

Flour // 2 cup
Dark brown sugar // 2/3 cup
Baking soda // 1 tsp
Sea salt // 3/4 tsp
Unsalted butter, 1" cubes // 7 tbsp
Mild flavor honey // 1/4 cup
Milk // 5 tbsp
Vanilla extract // 2 tbsp

Topping (optional)
Granulated sugar // 3 tbsp
Ground cinnamon // 1 tsp

1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Add in butter cubes and pulse on and off or mix on low speed, until the mixture is the consistency of a coarse meal.

2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.

3. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.

4. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.

5. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer (I used a fork to speed up this process), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.

6. Bake at 180C/350F for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.