Sourdough Graham Crackers Recipe

1. In a medium mixing bowl, whisk together whole wheat flour, ground cinnamon, baking soda, and salt. Set to the side.  280g (2 c) whole wheat flour, 2g (1 tsp) cinnamon, 6g (1 tsp) baking soda, 3g (1/2 tsp) 2. In a bowl of a stand mixer with the paddle attachment, cream room temperature butter and light brown sugar on medium speed, for about 2-3 minutes, or until light and fluffy. Reduce the speed to low and add the flour mixture to the butter mixture. The dough will look crumbly.  100g (7 T) unsalted butter, softened, 220g (1 c) light brown sugar 3. Add sourdough discard, honey, and vanilla extract to the dry ingredients and mix until incorporated. The graham cracker dough will be slightly sticky and soft. Divide the dough into two equal parts. Roll both into a dough ball, cover with plastic wrap, and flatten into a disc. Place dough in the fridge for at least one hour or overnight for a deeper flavor.  140g (heaping 1/2 c) discard, 70g (1/3 c) honey, 8g (2 tsp) vanilla 4. When ready to bake, preheat the oven to 350 degrees f. Generously flour a large sheet of parchment paper. Place one of the discs on the parchment paper and pat into a 5-inch by 6-inch rectangle. Sprinkle the dough with more all-purpose flour, and then cover with another piece of parchment paper. 5. Using a rolling pin, roll the dough until about a 15-inch by 11-inch rectangle and very thin. Remove the top piece of parchment paper and trim any uneven edges. Divide the dough into the desired size of crackers. I used a pizza cutter to create sourdough graham crackers that were 2.25 inches by 4 inches.  6. Transfer the parchment paper with the dough onto a sheet pan.  Poke the top of the dough of each cracker with a fork. Place in the fridge for another 30 minutes for the dough to firm up. Repeat the same process with the second half of the dough on another baking sheet.  7. When ready, bake the crackers for 15-17 minutes, or until firm and golden brown. Remove from the oven and cut with a pizza dough cutter or sharp knife. Cool on a wire rack. If the crackers aren't firm enough, you can place them back into a 250-degree f oven for an additional 5 minutes. Remember that the crackers will become crispier as they cool.