Makes about 10 large crackers
Look for graham flour in natural food stores or in the baking aisle or "healthy" section of well stocked supermarkets. If you can't find it, you can use 1 1/4 cups whole wheat flour please 1/4 cup toasted wheat germ, although the results won't be teh same.
Preheat oven to 350 degrees. Place in a food processor and process to blend:
1 1/2 cups graham flour
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Add and pulse until incorporated, about 12 pulses:
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
Whisk together, then add to dry mixture and process to blend:
6 tablespoons milk
2 tablespoons honey
1 teaspoon vanilla
Pinch mixture together; if it seems crumbly, add 1 more tablespoon milk.
Turn out onto floured counter and roll to 1/4 inch thickness, then cut with your favorite Ann Clark cookie cutter. Place on cookie sheet, then brush with milk and sprinkle with cinnamon sugar.
Prick each cracker a few times with a fork. Bake until firm, dry looking and very lightly browned on the edges, about 20 minutes, switching and rotating pans halfway through baking. Remove from oven and let cool 5 minutes on cookie sheets, then place on wire rack and cool completely. (Graham crackers may be still soft when they come out of the oven but should firm up and become more cracker-like as they cool.)
My favorite shapes for Graham Crackers include the School Bus cutter, the Seashell cutter, and the Teddy Bear cutter.