OMG!!! I made graham crackers!

Funny how certain foods come to be associated with time periods of our lives. That's how graham crackers are for me. Truthfully it's more like the past few years that there has been a serious absence of them in my (and my family's) life. I grew up with graham crackers and milk, lived on Teddy Grahams during university, fed organic honey grahams to my children, then discovered most mainstream brands have very unhealthy hydrogenated oils in them. I've often wondered how possible it would be to make them at home. Then I forgot about graham crackers (gasp! a food i could never go a day without for a long stretch of my life!)...until recently when, most unexpectedly, I happened upon a recipe at foodgawker.com. The process is really no different than making cut-out cookies!

HONEY GRAHAM CRACKERS

honey graham crackers

2 1/2 cups all-purpose flour

3/4 cup of brown sugar

3/4 tsp salt

1 tsp baking soda

1/2 cup + 2 tbsp butter, cut up, chilled

1/3 cup honey

2 tbsp good quality vanilla extract

1/4 cup milk

topping

5 tbsp granulated sugar

1 tsp ground cinnamon

• Combine flour, brown sugar, butter, baking soda and salt to the bowl of the food processor. Pulse on and off until the mixture is the consistency of course meal.

• Whisk together the milk, honey and vanilla in a small bowl, slowly add to the flour mixture, pulsing until the dough just come together. It will be quite soft and tacky. On to a lightly floured surface, work dough into a rectangle, wrap in plastic wrap and chill until firm, or overnight.

• Combine sugar and cinnamon in a small bowl and set aside.

• Divide the dough in half, return one half back to the fridge for another round. On a lightly floured surface roll out dough to about 1/8 inch thick. Cut long 1 inch strips with a sharp knife or pastry wheel cut the strips into 2 inch cookies. Place on a baking sheet lined with parchment, prick each cookie with a fork the sprinkle the sugar cinnamon topping and bake for 10 min in a preheated oven set to 350 F.