Homemade Graham Crackers

• 1 cup Spelt Flour
• 1/2 cups Teff Flour
• 3/4 cups All-purpose Flour
• 1/2 cups Dark Brown Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 6 Tablespoons Butter, Melted And Slightly Cooled
• 1/4 cups Honey
• 1 Tablespoon Unsulphered Molasses, Not Blackstrap
• 1/3 cups Milk
• 1/4 cups Sugar
• 1 teaspoon Cinnamon

1. Sift the dry ingredients (flour through salt on the above list) into a large bowl, resifting any bits of flour or other ingredients that may remain in the sifter. Set the bowl aside.
2. In a medium bowl, whisk together the melted butter, honey, molasses, and milk.
3. Pour the wet ingredients over the dry ingredients and stir until you have a moist cookie dough. Press the dough into a disk, wrap in plastic wrap, and chill for a minimum of 1 hour or up to 3 days.
4. Preheat the oven to 350u0b0F (180u0b0C). Line a baking sheet with a silicone mat or spray lightly with cooking spray.
5. Dust a work surface with flour. Remove the dough from the refrigerator and divide it in half - working with one half while keeping the other half in the refrigerator so it remains chilled.
6. Use your hands to flatten the the first half of the dough until it is 1/2 inch thick. Dust the counter and both sides of the dough with flour. Then use a rolling pin, to roll out the dough until it is 1/8-inch thick. Move the dough around frequently to make sure it isn't sticking to your work surface. If it is, slide a pastry scraper under the dough and dust the counter or the dough with some more flour.
7. Use a sharp floured knife to cut the dough into 5-by-2.5-inch rectangles and transfer the shapes onto the prepared baking sheets. "Score" these rectangles into traditional quarters using a knife without totally separating them (this keeps the lines showing after baking). Then, using a fork or a skewer, press holes into the surface of the cookies at even intervals (see photo).
8. Stir the cinnamon and sugar together and sprinkle each cookie with a few pinches of the mixture. OR alternatively, sprinkle with plain raw sugar and no cinnamon if you prefer!
9. Bake for 15 to 17 minutes, rotating the pans halfway through. The grahams are ready when the edge is a darker shade of brown than the rest of the cookie. Remove from the oven and allow to cool on a rack so the grahams become crisp.
10. Repeat with the remaining half of the dough.
11. These cookies are best eaten once cooled. They will keep in an airtight container for up to 3 days (if they last that long!).
12. Note: I did find Graham Flour at King Arthur!

flour, flour, allpurpose, brown sugar, baking soda, kosher salt, butter, ubc, unsulphered molasses, milk, ubc, cinnamon

Taken from tastykitchen.com/recipes/desserts/homemade-graham-crackers-2/ (may not work)