In a medium bowl, whisk together whole wheat flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl or base of a stand mixer, add butter and sugar. Beat together until nice and creamy. Add the dry ingredients into the butter mixture and mix just until the texture is sandy and crumbly. Add milk, honey, and vanilla extract. Using your hands or paddle attachment, knead the dough until combined. The dough texture at this point should be soft and malleable (as in the attached video link).

Wash your hands if necessary and divide the dough into 2 equal pieces. Place two large pieces of plastic wrap onto a work surface and place one piece of dough into the center of each. Using your hands, press each piece of dough into a 5 x 7 inch rectangle. Wrap fully with plastic wrap and place both pieces of dough into the fridge for 1 to 1 ½ hours.

Preheat the oven 350F. Place a large piece of parchment paper on to a work surface and flour generously. Once chilled, remove the first piece of dough from the fridge and place onto the parchment paper. Flour the top of the dough as well. Roll the dough into a 11 x 16 inch rectangle. (It’s important to roll it evenly to at least this size so it is very thin, allowing for crisp graham crackers, otherwise they will be chewy). Flour the dough one more time if necessary. If cracks form in the dough, press them together with your finger. Using a ruler or straightedge, indent a line lengthwise down the middle of the dough, and then 5 lines crosswise, making 5 rectangles that are 2.5” by 5”. Indent lines around the outside of the dough to create straight edges as well. Using a fork, poke 10 to 12 holes in each cracker to create the classic marks.

Transfer the parchment paper to a baking sheet and bake for 10 to 12 minutes.

Meanwhile, repeat the shaping process with the second piece of dough.

Once the first batch of cookies are done baking, remove from the oven and carefully transfer the parchment paper to a work surface. Using a pizza cutter or sharp knife, cut the crackers along the indented lines. Let cool for ten minutes and then transfer the to a wire rack and let cool for 1 to 1 ½ hours until completely cooled and crispy.

Meanwhile, place the second batch of cookies onto the baking sheet and repeat the baking and cutting process.

Store leftover cookies in an airtight storage bag at room temperature for 4 to 5 days or in the freezer for up to 2 months.

Bon appetit!