Step 1: Make the Graham Crackers
2 1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons milk
2 tablespoons vanilla extract
- Combine flour, brown sugar, baking soda, and salt in an electric mixer fitted with the paddle attachment.
- Mix on low until incorporated.
- Add butter and mix on low until it has the consistency of coarse meal. (no mixer? Use a food processer fitted with a metal blade and pulse, or have an indoor workout and use a pastry blender or two knives and cut the butter)
- In another bowl, whisk the honey, milk and vanilla. Add to the flour and mix on low until it's just barely coming together. It'll be super sticky and soft.
- Dust a large piece of plastic wrap with some flour, then turn the dough out onto it and pat out into a rectangle that's about 1 inch thick.
- Wrap and chill for at least 2 hours. You could probably cut this time down by throwing the dough in the freezer.
- Preheat the oven to 350 degrees
- Working with small portions of the dough (I quartered - it gets soft fast!) roll on a lightly floured surface until about 1/8 inch thick. Add more flour as you go, it's sticky stuff.
- Cut out the pi shapes using a cookie cutter - or go freestyle with a knife, or use a paper template. Whatever works for you. My artistic skills are non-existent, so I picked up a cookie cutter.
- NOTE: Be sure to bake half of your cookies flipped over so that you can easily sandwich them later!
- Place the cut-outs on a parchment or silipat lined baking sheet and bake for about 15-20 minutes. The longer you bake, the crunchier they'll be. Under bake a little if you want soft graham crackers.
- Pull from the oven and place on racks to cool.