1 cup graham flour (can use whole wheat flour instead)
1 cup all-purpose flour
1/3 cup dark brown sugar, packed
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon baking soda
½ cup butter, room temperature
2 tablespoons honey
1 teaspoon vanilla
2-3 tablespoons water, if necessary
Preheat oven to 350 degrees.
In a food processor or mixer combine the first 6 ingredients. Add butter to the mix and pulse/mix until it resembles coarse meal.
Add honey and vanilla and continue to mix until all is combined. Add water, one tablespoon at a time, if necessary. Dough should be the consistency of stiff play dough.
Remove and shape the dough into a flat disk and place on parchment paper.
Roll dough out until 1/8 inch thick. Cut into squares and use toothpick or skewer to poke holes in crackers. Combine the dough scraps and roll out again to cut more squares. Sprinkle turbinado sugar over the top of the dough before baking, if desired.
Place cookies on a parchment lined baking sheet and bake for 12-14 minutes.
Cool on a cooling rack and serve.
Graham flour is a type of flour named after Sylvester Graham (1794–1851). Graham believed that a vegetarian diet anchored in homemade whole grains was the healthiest lifestyle. Graham disliked the practice of making white flour and white bread. This process involved the discarding of nutrients and bleaching the flour with alum and chlorine. Graham believed that using all of the grain (without adding chemicals) in the milling of flour and baking of bread was a remedy for the poor health of his fellow Americans during changes in diet brought on by the Industrial Revolution.
Graham flour is identical to whole wheat flour in that both are made from the whole grain; graham flour is not sifted during milling, and is ground more coarsely.
Graham’s followers, Grahamites, formed one of the first vegetarian movements in the US, and graham flour, graham crackers, and graham bread were created for them and marketed to them. Graham did not invent these products nor did he make any money from them.