I got this recipe from an employee magazine in the break room at work. I decided to try it, and thought they were delicious! So I figured I would share it here with everyone, since Graham Crackers are a timeless classic.
Homemade Graham Crackers
2 ½ cups all purpose flour (plus extra for dusting)
1 tsp baking soda
½ tsp. salt
1 tsp cinnamon
1 cup (2 sticks) butter, softened
½ cup dark brown sugar, packed
3 tablespoons honey (corn syrup will also do)
1 tsp vanilla extract
In a medium bowl, combine flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, or a stand mixer bowl, cream butter, sugar, honey and vanilla on low speed until fluffy, about 3 minutes. Add flour mixture and blend well.
Transfer dough to plastic wrap, press into a square and refrigerate at least 2 hours, until firm.
Preheat oven to 350 degrees, F. Line two baking sheets with parchment paper, or wax paper, set aside.
Remove dough from fridge. On a lightly floured surface. Roll out dough into 1/8-inch thickness. Cut out 2 ½ x 5 ½ inch crackers. Roll additional scraps into 1/8-inch thickness and cut out as many additional crackers as you can.
Place crackers on lined baking sheets and use a tooth pick to poke uniformed holes in crackers about ¼ inch apart. Bake 12 minutes, rotating sheets halfway through, until crackers are brown and slightly firm. Let cool on baking sheet for about 3 minutes before moving to a wire rack to cool completely.
Store in an air-tight container at room temperature for up to 5 days.
TIP: Before baking, you can also sprinkle the crackers with a cinnamon-sugar mix.