Homemade Graham Crackers
9 Tbsp plus 1 tsp unsalted butter, at room temp
3/4 cup plus 1 Tbsp sugar
3/4 cup plus 1 Tbsp flour
1 1/3 cups whole wheat flour
4 tsp baking powder
1/2 tsp salt
6 Tbsp buttermilk
Combine the butter and sugar in the bowl of a stand mixer or hand-held mixer. Beat on medium speed until light. Combine the flours, baking powder and salt. Reduce the mixer speed to low; add the flour mixture, then the buttermilk, in several increments, ending with the flour, beating to form a soft dough. Divide in half, then wrap each portion in plastic wrap. Refrigerate for 1 hour or until well chilled.
Combine 1 cup sugar and 1 Tbsp ground cinnamon in a bowl for topping the crackers.
Position oven racks in the upper and lower thirds of the oven; preheat to 325. Line 2 rimmed baking sheets with parchment paper (I just used cooking spray).
Lightly flour a work surface. Divide each portion of dough in half (again, to form quarters). Working with 1 quarter at a time (keeping the others chilled), lightly flour the top of the dough. Roll out to slightly less than 1/4 inch thick. Use cookie cutters to cut shapes or use a sharp knife to cut dough into rectangles. Place on baking sheets and sprinkle with topping.
Bake for 6-8 minutes, then rotate the baking sheets top to bottom and front to back. Bake for 6-9 minutes, until golden brown. Let cool on baking sheets before serving or storing.
