homemade cinnamon graham crackers

1 cup flour, plus extra for dusting
1 cup whole-wheat flour
4 tablespoons sugar, divided
2 tablespoons light brown sugar
1 1/4 teaspoons cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup vegetable oil
1/4 cup honey
4 tablespoons milk, divided
1 teaspoon vanilla extract

  1. In a medium bowl, sift together flours, 3 tablespoons sugar, light brown sugar, 1 teaspoon cinnamon, baking powder, and salt. Set aside.
  2. In another bowl, whisk together egg, oil, honey, 2 tablespoons milk, and vanilla. Slowly add flour mixture to wet ingredients, mixing with a wooden spoon until just combined. 
  3. Turn dough out onto a lightly-floured surface and form into a square, about 1/2-inch thick. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  4. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  5. In a small bowl, combine remaining 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon (this is for top of crackers). 
  6. On a lightly-floured surface, roll out dough until 1/8-inch thick. Cut dough into 3 x 2 rectangles. Transfer to prepared baking sheets. Re-roll dough until all of it is used. Prick each cracker 3 times with a fork. 
  7. Brush top of each cracker with remaining 2 tablespoons of milk. Sprinkle each with cinnamon sugar. Bake for 10-20 minutes, or until crackers are golden brown around edges (start checking around 10 minutes and remove each cracker as it’s done, noting that thinner ones will be done first). 
  8. Transfer crackers to a wire rack to cool completely (crackers will crisp a bit as they cool). Store in an airtight container for up to 5 days. 

Makes approximately 30 crackers.