- 1 1/2 cups graham flour
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/3 Teaspoon ground cinnamon
- 8 Tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 5 Tablespoons water
- 2 Tablespoons molasses
- 1 Teaspoon vanilla extract
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Process graham flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon in food processor until combined. Add butter and process until mixture resembles course cornmeal, about 15 seconds. Add water, molasses and vanilla and process until dough comes together, about 20 seconds.
Divide dough into quarters. Working with 1 piece of dough at a time roll dough out between 2 pieces of parchment paper into 11-by-8‑inch rectangle, 1/8 inch thick. Remove top piece of parchment paper and trim dough into tidy 10 by 7 1/2- inch rectangle with knife, and then score rectangle of dough into 12 2 1/2 inch squares. Prick each square several times with fork.
Bake crackers until golden brown and edges are firm, about 15 minutes, switching and rotating sheets halfway through baking. Slide baked crackers, still on parchment, onto wire rack and let cool completely. Repeat with remaining 2 pieces of rolled-out dough.
Transfer cooled cracker, still on parchment, to cutting board and carefully cut along scored lines. Graham crackers can be stored at room temperature in airtight container for up to 2 weeks.