Homemade graham crackers – great for s’mores

These crackers are perfect for campfire s’mores or as a crispy nibble alongside a cup of tea.
As a child I loved graham crackers. I wasn’t wild about the cardboard texture but found the sweet graham flavour irresistible.  Nothing compares to the homemade version, especially with New Brunswick’s own Speerville Flour Mill flour. I use both their whole white and whole wheat flours for this recipe, and sometimes their spelt flour. 

Graham crackers
1 ½ c flour
1 c whole wheat flour
1/2 cup wheat germ
1 t baking soda
½ t cinnamon
1 cup butter
¾ cup brown sugar
2 T honey
1 T milk
1 t vanilla
Combine dry ingredients in a medium bowl.
In another bowl cream butter, sugar, honey, milk and vanilla
Combine wet with dry and mix well. (Chill for 30 min or more, if you have time.)
Divide dough into four pieces and roll out into rectangles. (Roll each piece between sheets of parchment paper if necessary, to get it cracker-thin). Move rectangle to a parchment lined baking sheet. Repeat with remaining three pieces of dough, score into cracker-sized pieces and freeze until firm.
Remove from freezer, pierce with tines of a fork.
Bake at 350 for 8-9 minutes. Watch closely.

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