Today I am cooped up in my little hen house cause it is characteristically dreary and rainy out, oh Seattle how I love thee! To be perfectly honest I am still in my pj's, BUT I had a productive day and tonight Im having a girls night so I got the house in shape, a pot of lentil soup on the stove and these graham crackers fresh out of the oven.

Now these crackers don't exactly taste like regular 'ol graham crackers. They are more like crunchy, sugary, molassas cookies and they are just fabulous. I made them with whole wheat flour so I feel somewhat honest when I say these cookies are "healthier" :) 

When you first take a bite you get a blast of sweet molassas and honey, but as you chew the very last bit you get a subtle graham cracker flavor that takes you back to the milk and cookie days in elementary school. I like to call this a "grown up" graham cracker...  

And did I mention they pair perfectly with a glass of cold milk?

Homemade Graham Crackers

• 1 1/2 cups whole wheat flour
• 1 cup all purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1/3 cup chilled unsalted butter cut into cubes
• 1/4 cup honey
• 1/4 cup blackstrap molasses
• 1/3 cup sugar plus more for sprinkling
• 1/4 cup whole milk
• 1/2 tsp vanilla extract

In a bowl or a food processor, mix or pulse the whole-wheat flour, all-purpose flour, salt, and baking powder. Cut in the butter or, if using a food processor, add the butter and pulse until the dough is the consistency of coarse crumbs. Add the honey, molasses, and the ⅓ cup sugar, and combine. Then add the milk and vanilla, bringing it all together into a stiff dough. (mine was a bit too crumbly so I added a quick pour of milk)

Lightly oil or butter two baking sheets. On a floured work surface, cut the dough in half. Shape the first half into a rectangle. Using a floured rolling pin roll dough into a bigger rectangle. If the dough sticks to the counter keep sprinkling it with flour until it no longer sticks. The dough should be ¼-inch thick, and about 12 by 13 inches.

Lightly prick the dough all over with the tines of a fork. Sprinkle evenly with some sugar. Using a knife or a fluted pastry cutter (for cute wavy edges), trim the edges of the dough rectangle to yield neat crackers (or leave them uneven if you prefer). Cut into approximately 3-inch squares. Using a spatula, carefully transfer the crackers to the prepared baking sheets, leaving a little space between them. Repeat the process with the second half of the dough and remaining scraps. ( I used a ruler to get straight edges)

Freeze the crackers for 15 minutes. Meanwhile, preheat the oven to 350 degrees. Bake the chilled dough for 18 to 20 minutes, until just a little browned at the edges. Cool completely and enjoy.