As part of my recipe for S’mores I needed to make Graham crackers, which besides snacking, pie crusts and S’mores have no other culinary purpose. I had attempted to make them once before using a recipe from 101 Cookbooks, which could have turned out better, so this time I opted for an Alton Brown recipe. He is one of my favorite TV food personalities, because I love his use of science to dissect a recipe and demystifying the “magic” that happens in the kitchen.
Combine all of the dry ingredients in a food processor fitted with the metal blade attachment. Pulse to combine.
Add butter and plus to combine till you get a coarse meal. Add molasses, honey, milk and vanilla and process till the dough starts to come together enough to form a ball, about 1 minute.
Pour dough onto a sheet of plastic wrap and form into a thin disk, wrap and refrigerate at least 30 minutes.
After the dough has chilled, roll out between two sheets of parchment paper till about 1/8 inch (.31cm) thick.
Using a pizza cutter (which I didn’t have and you can see the coarse edges of my crackers) cut into 2 inch (5cm) squares and prick with the tines of a fork. Bake at 350F (177C) for 20 – 25 minutes till the edges start to brown.
Allow to cool completely on a wire rack. Once, cook break the pieces and store in an airtight container for 2 weeks.