Graham Crackers
Whether you eat them plain , dip them in tea, or use them to make a S’more, homemade graham crackers are a wonderful treat. Try dipping them in tempered chocolate, or just sprinkling them with cinnamon-sugar before baking them. European style butter makes a crisper graham.

For the graham crackers:

1/2 cup cake flour
1-1/2 cups stone ground whole wheat flour
1 teaspoon baking powder
4 ounces unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/4 cup brown sugar
1/4 cup whole milk

For the Cinnamon-sugar

1/2 cup granulated sugar
1/2 teaspoon Saigon or Vietnamese cinnamon

Using a food processor, mix the cake flour, whole wheat flour, and baking powder. Add the butter and pulse on and off until it is evenly cut into the dry ingredients. Add the sugars and pulse to mix. With the motor running add the milk in a slow stream, processing until the dough holds together, then pulse several times quickly to knead the dough. Wrap and chill at least one hour.

Preheat a conventional oven to 350 degrees Fahrenheit, or a convection oven to 330 degrees Fahrenheit.

Mix the cinnamon-sugar. Combine the sugar and cinnamon in a small bowl, stirring until it is evenly blended.

Roll the dough 1/16-inch thick and cut with a pizza cutter or sharp knife into rectangles or squares, or use cookie cutters to cut into desired shapes. Sprinkle the tops with cinnamon-sugar. Pierce the grahams all over with a fork.

Bake for 12-15 minutes, or until browned and firm, turning the trays halfway through the baking time. Remove from the oven and cool on wire racks. Store in an airtight container.

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