Not-from-the-Box Graham Crackers

These are super fun and easier than it looks. Very graham-cracker-y.

2-1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup brown sugar, lightly packed
1 tsp baking soda
3/4 tsp salt
7 tbs unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tbs milk
2 tbs vanilla

Optional Topping:
3 tbs sugar
1 tsp ground cinnamon

In food processor combine flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off consistency of a coarse meal. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.

Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.

Roll the dough into a long rectangle about 1/8 inch thick and cut into rectangles. Flour as necessary. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes.

Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.

Mark a vertical line down the middle of each cracker. Using a toothpick or skewer, prick dotted rows about 1/2 inch for each side of the dividing line.

Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.

Yield: 10 large crackers
From Nancy Silverton's Pastries from the La Brea Bakery (Villard, 2000)