Yields 31 Crackers
Ingredients
- 8 3/8 oz graham flour
- 1 7/8 oz all-purpose flour
- 3 oz dark brown sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/8 tsp cinnamon
- 3 oz European unsalted butter, cut into 1/4-inch cubes and chilled
- 2 1/4 oz molasses
- 1 1/2 oz whole milk
- 1/2 tsp vanilla extract
Directions
- Place dry ingredients in the bowl of a food processor and pulse several times to combine. Add butter and pulse until the mixture resembles cornmeal. Add wet ingredients and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350°F.
- Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick.
- Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough.
- Freeze dough.
- Separate crackers and bake on baking sheet prepared with parchment or silicon mat. Bake in the middle rack of the oven for 15 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
