Homemade Graham Crackers

Position a rack in the center of the oven and heat the oven to 350°F.

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.