Graham Crackers

Ingredients:

• 1 C all purpose flour (King Arthur)
• 1 1/4 C King Arthur white whole wheat flour
• 5 T sugar
• 1/2 t salt
• 1/2 t baking soda
• 1 t baking powder
• 1/4 t cinnamon
• 3 T unsalted chilled butter cut into small pieces
• 1/4 C Virgin Coco de Manila Culinary Lauric Oil™
• 2 T (42 g) honey
• 1 T (21 g) molasses
• 1/4 C cold water
• 1 t vanilla extract

Blend together all dry ingredients in a bowl. With a pastry blender, food processor or your finger tips, work in the butter and coconut oil until small even particles are formed. If you use a food processor (the method I prefer) the coconut oil can also be chilled and the blade will break it up into small pieces. Otherwise the coconut oil should be room temperature so that it is softer and can be worked by hand or with a pastry blender.

Mix together the honey, molasses, water and vanilla extract and sprinkle this mixture gradually into the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic wrap and chill for several hours or overnight.

Halve the dough. Let it soften for about 15 minutes. Roll the dough out to pie crust thickness. Prick the dough all over with a sharp tined fork and then cut into approximately 2.5" squares or cut with a biscuit cutter. Transfer to a parchment covered baking sheet with a spatula, placing them very close together, almost touching. Repeat the process with the remaining pieces of dough. Re-roll and cut the scraps.

Bake the crackers on the middle shelf of a preheated 350°F oven for about 15 minutes or until browned (graham cracker color). If underbaked the crackers will not develop either flavor or texture. Transfer from the parchment to a wire rack and let cool completely, then store in an airtight container. If the container is airtight these will keep for weeks.