In food processor, pulse dry ingredient and slowly add butter pieces.

Add milk, honey and vanilla and pulse together until crumbly. If too dry add 1 more tablespoon of milk.

Turn dough out onto lightly floured Dough EZ mat and roll to ¼” thickness.

Cut into 3” squares or favorite cookie cutters.

Place on cookie sheet, then brush with milk and sprinkle with cinnamon sugar.

Transfer to a prepared baking or parchment lined baking sheet. Prick each cracker a few times with a fork.

Bake in preheated 350°F oven 15-20 minutes or until dry and lightly browned on the edges.

Remove from oven and let cool 5 minutes on cookie sheets, then place on wire rack and cool completely. (Graham crackers should firm up as they cool.)


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