Graham Crackers!

SO the flour used in this recipe is the product of a byproduct of a product. We produced graham flour sort of by mistake, through a process of gradual reduction via our stone mill and bolter (for the back story, check out this blog post and or/ this link, for purchasing our graham flour) and so I began bake testing and testing and testing GRAHAM CRACKERS! Here's the recipe which I credit to one of my favorite food blogs, smitten kitchen.com:

1+1/4 C + 1 T CG Graham Flour (Im sure one could use a different flour, but Im super impressed with the results we gotten from our graham flour...)

1/2 C brown sugar (lightly packed)

1/2 t baking soda

1/2 t good quality sea salt (Celtic is my favorite)

3 1/2T cold unsalted butter

2T + 2t honey

2 1/2 T milk

1 T vanilla

Combine flour, sugar, soda, and salt in food processor. Once blended add butter a tablespoon at a time, keeping food processor running until evenly distributed. In a separate small bowl combine milk, honey, and vanilla. With food processor running, slowly pour milk mixture into flour mixture until the graham dough comes together into a ball. Empty graham dough ball onto parchment paper and flatten to about 2.5"-3" thick square of dough, wrap in parchment. Place in refrigerator for at least a couple hours. When your ready to roll out grahams, preheat oven to 350 degrees F. Pull dough from fridge and using a dough knife divide dough in half, place half back in fridge wrapped in parchment. Sprinkle graham flour on a fresh sheet of parchment paper, place half graham dough onto floured parchment, sprinkle more graham flour onto dough, grab a second sheet of parchment and let the rolling begin. Roll out graham dough to about 1/8". Cut into rectangles-- SmittenKitchen recommends 4" rectangles, we've found various sizes work, just choose a size and stay consistent for even baking time. Carefully place grahams onto sheet of parchment on cookie sheet. We used a dough knife to cut the rectangles and then a pizza cutter to score the grahams into various sizes (dont cut all the way through when scoring). Sprinkle grahams with sugar and a touch of sea salt. And finally, using a fork, prick the dough every inch or so.

Bake for about 15 minutes, rotating the cookie sheet halfway through for even baking. We've found that baking time really can vary depending on whether you want your grahams soft or crisp. (And if you really want to ensure soft, you may decide to increase your honey while decreasing the brown sugar... )

ENJOY!