Yield: Yields forty-five 2x2-inch crackers.
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, 16×13-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.
I made these crackers to go with a white chocolate cheese ball, a combination of white chocolate & cream cheese rolled in toasted hazelnuts. A great pairing, especially with a glass of wine. Will make again.
Made these as part of a S'Mores dessert with brownies and homemade marshmallow cream I'm putting together. They tasted great. I love even store bought basic grahams. These were buttery with wonderful texture. Big difference! What isn't better homemade? I did not get the yield stated. When I rolled out the dough to the size of a half sheet pan (standard rimmed baking sheet) and baked I got about 20 full crackers. Maybe could have been a little thinner, but slightly thicker were good. There were some edges and incomplete crackers. I will crush those for topping. Rolling out the dough into a clean rectangle wasn't easy. The double parchment worked well. Need to try it again tomorrow and pre-shape the dough a bit from a ball into a rectangle. These are really good and its an easy recipe. A little more practice will make perfect. No comparison to store bought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.