Instructions

1. Mix the dry ingredients. Place 1 cup whole-wheat flour, 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 3/4 teaspoon kosher salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon ground cinnamon if using in a food processor fitted with the blade attachment. Pulse a few times to combine.
2. Process in the butter. Cut 1 stick cold unsalted butter into 1/2-inch cubes. Scatter over the flour mixture and process until the mixture resembles coarse cornmeal, about 15 seconds.
3. Process in the wet ingredients. Add 2 tablespoons honey, 1 tablespoon milk, and 1 teaspoon vanilla extract. Process until the dough starts to clump together, about 20 seconds.
4. Divide the dough. Remove the dough from the food processor and divide into two equal portions (7 1/2 to 8 ounces each). Form each portion into a rough square that’s about 1-inch thick.
5. Roll the dough out. Place one square of dough in between 2 parchment paper sheets. Roll the dough into a 9 1/2-inch square about 1/8-inch thick. As you roll, periodically lift the top sheet of parchment off to make sure it’s not sticking. Uncover and slide the dough, still on the parchment, onto a rimmed baking sheet. Repeat rolling out the second portion of dough. Stack onto the first sheet of dough.
6. Chill the dough and heat the oven. Refrigerate until the dough is firm, about 30 minutes, or freeze for 15 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF.
7. Cut the dough. Remove one sheet of dough from the baking sheet and uncover (keep the remaining sheet in the refrigerator). Using a ruler to guide you and a pizza cutter or sharp knife, trim the edges to create a 9-inch square and discard the scraps. Cut the dough into 12 rectangles: make 4 parallel cuts 2 1/4-inch inches apart in one direction, then make 3 parallel cuts perpendicular to the first cuts that are 3-inches apart. Make sure to cut all the way through the dough, but do not separate the rectangles. Repeat with the second sheet of dough. You should now have 24 rectangles.
8. Dock the dough. Slide each sheet of dough, still on the parchment, onto a baking sheet. Poke each rectangle with the blunt end of a skewer 12 times, spacing them about 1/2-inch apart. (Alternatively, prick each rectangle with a fork 3 or 4 times.)
9. Bake the graham crackers. Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until evenly golden-brown all over, 8 to 9 minutes more. The finished graham crackers should be a shade darker than the original dough, not shiny, and dry when touched in the middle.
10. Cool the graham crackers. Let the crackers cool completely on the baking sheet (they will crisp up more as they cool), about 30 minutes. Using the lines as guides, break the crackers into rectangles with your hands. If the graham crackers are not crisp, bake again in a 325ºF oven, checking every 3 minutes, until a shade darker in color.