6ounceswhole wheat stone ground pastry flour,or graham flour
6ouncesall-purpose flour,plus extra for dusting rolling surface
3ouncesdark brown sugar
6tablespoonsunsalted butter,cut into 1/4 inch cubes and chilled
N the bowl of a food processor, add the flour, sugar, baking powder, baking soda, salt and cinnamon. Pulse a few times until combined. Add the butter and pulse until the mixture resembles cornmeal. Add the honey, molasses, milk and vanilla. Process until the dough forms a ball. Remove to a large piece of plastic wrap and press into a 1/2 inch thick disk. Seal in the plastic wrap and refrigerate at least an hour.
Preheat oven to 350 degrees. Slice off about 1/3 of the refrigerated dough and place on a lightly dusted piece of parchment paper large enough to fit your baking sheet. Keep the remaining dough in the refrigerator until ready to roll.
Rub AP flour on your rolling pin and roll the dough to 1/8 inch thick. Dust with additional AP flour as needed to keep the dough from sticking. Using cookie cutter, a square bar glass or a pastry wheel and a ruler, cut the crackers to a size close to 2 inches by 2 inches. Using a fork press poke holes all over the top of the dough. Separate each cracker on the baking sheet.
Bake until lightly browned on the edges, about 10-15 minutes. (Check after 10 minutes as cooking time will vary depending on how thick or thin the dough was rolled.)
Remove to a rack and cool completely. Store in an airtight container for up to 2 weeks.
(Slightly adapted from a recipe by Alton Brown, 2008, on Foodnetwork)