Graham Crackers

Instructions

1. Within the bowl of a stand mixer, combine the all-cause, complete-wheat, and rye flours with the salt, baking soda, baking powder, 1 teaspoon of cinnamon, and brown sugar. Mix for 10 seconds using the jog attachment, then add the butter and shortening. Mix on medium stagger for 30 seconds.
2. Mix the honey and vanilla with 1/4 cup cool water in a liquid measuring cup and trot to combine except the honey is largely dissolved. With the mixer working on medium- low stagger, slowly pour the honey mixture into the bowl, giving the mixture time to take within the liquid. Continue to combine for one more 20 seconds, or except the dough comes together. This would possibly perhaps occasionally accrued be a cramped of crumbly. Push the dough into a ball, wrap it in wax paper, and refrigerate for on the least 2 hours, and as a lot as 3 days. The dough shall be wrapped and frozen at this point.
3. Engage the dough out of the refrigerator about 20 minutes earlier than you is doubtless to be in a position to bake. Preheat the oven to 350°F. Lower the dough in half, and lay one half between two sheets of wax or parchment paper dusted with rye flour. Roll the dough as thin because it is doubtless you’ll presumably well presumably presumably also bring together it, ideally 1/8 stagger. This would possibly perhaps occasionally accrued be a cramped of crumbly, nonetheless ethical press it abet together and retain rolling. Exercise a pizza wheel, jagger, or knife to slice 2×3-stagger rectangles. Exercise a spatula to separate the rectangles from the wax paper and establish them on a evenly greased baking sheet. The crackers won’t unfold, so they are incessantly quite shut. Re-roll any scraps and repeat—then repeat all all over again with the 2d half of the dough.
4. In a small bowl, combine the final 1/2 teaspoon cinnamon with the granulated sugar. Sprinkle the crackers with the cinnamon mixture and prick the dough several times with a fork. Bake for 15 to 20 minutes, or except ethical starting up to brown on the edges. Cool on a wire rack. The crackers are huge out of the oven, nonetheless their taste and texture improves the next day.