Graham Crackers - Alton Brown

From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1⁄8 teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 3⁄4 teaspoon  aluminum-free baking powder
• 1 7⁄8 ounces all-purpose flour (about 1/2 cup)
• 3  ounces dark brown sugar (about 5 1/2 tbsp)
• 8 3⁄8 ounces  graham flour (about 1 cup)
• 3  ounces unsalted butter, diced (6 tbsp)
• 2 1⁄4 ounces molasses (about 3 tbsp plus 1/2 tsp)
• 3  tablespoons  whole milk
• 1⁄2 teaspoon vanilla extract

Directions

1. In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
2. Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
3. Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.