Cinnamon Graham Crackers

By Texaschef11

Ingredients

• to garnish:
• 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
• 1 cup dark brown sugar, lightly packed
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground Vietnamese cinnamon
• 7 tablespoons unsalted butter, frozen
• 1/3 cup honey
• 5 tablespoons whole milk
• 2 tablespoons vanilla extract
• 3 tablespoons granulated sugar
• 1 teaspoon ground Vietnamese cinnamon

Preparation

Step 1

Combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low to incorporate. Add the butter and mix on low until it resembles course meal.

In a small bowl, whisk together the liquids. Add to the flour mixture and mix on low until the dough barely comes together. Pour the dough out onto plastic wrap and form it into a one inch thick rectangle. Wrap the dough with additional plastic wrap and chill for two hours.

Divide the dough in half and return one half to the refrigerator. Flour a large work surface and roll the dough into a large rectangle about 1/8 inch thick. Flour the rolling pin as needed. Cut the dough into your desired shapes. For traditional crackers cut into 8x4 inch rectangles.

Mix together the sugar and cinnamon in a small bowl. Line two baking sheets with parchment paper or silpat mats.

Place the crackers on prepared baking sheets and sprinkle with the garnish. Chill for an additional hour. Gather any scraps together and pat into the other half of dough in the fridge. If you had additional cookies sheets, you can continue the process with the second half of dough.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F.

If you are making a traditionally shaped cracker, make a vertical line down the middle of each cracker and a horizontal line down the middle of each cracker using the blunt end of a butter knife, fork prongs, or whatever suits you. For non traditional cookies, add lines or dotted indentations per your fancy.

Bake for 15 to 25 minutes, until lightly browned and firm to the touch. Cooking times will vary greatly depending on thickness, ovens, and pans used.