GRAHAM CRACKERS

Steps:

• Combine flour, butter, brown sugar, baking soda, salt in a food processor until crumbly.
• In a bowl or Pyrex measuring cup, whisk honey, molasses, milk, and vanilla. Pour into crumbly mix while processor is on.
• Mix until soft and sticky. Set aside.
• Take plastic wrap (I used one larger layer of tin foil then a layer of wax paper, but I am sure you will find plastic wrap easier), flour it, dump in your dough mix.
• Pat dough into a rectangle about one inch high. Fold wrap over it and place in freezer for 1-2 hrs minimum.
• Remove dough. Cut in half. Take half on a floured cutting board and roll out. If making squares or rectangles, trim edges of dough to make a perfect rectangle, then cut. If using cookie cutter, just press cutter.
• Place cut dough on cookie sheet and place back in the freezer for 15 minutes.
• Preheat oven at 325.
• Continue with other half of dough with the same steps.
• You make poke holes with a toothpick or lightly press a serration if you want the tradition snap in two crackers.
• Optionally sprinkle with cinnamon and coarse sugar.
• Place in oven for 5-7 minutes.
• Remove allow to cool. Place your second batch in. Do the same.
• As they cool, you should be left with crispy graham crackers. If you have more of a cookie, you didn't roll your dough thin enough during the cutting stage.
• If you cut nice shapes like leaves, they are a delightful addition to top a pie like Pumpkin Cheesecake Swirl. Just cut in shape and freeze without the side touching. Make pie, and before you put in oven, place atop. Use a graham or gingerbread crust for the bottom.