You can make dessert even s’more delicious with these homemade graham crackers.
Add graham flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon to food processor. Lock lid into place. Turn on processor and process until well combined, about 3 seconds. Stop food processor and remove lid.
Sprinkle chilled butter over flour mixture and lock lid back into place. Turn on processor and process until mixture resembles coarse meal, about 15 seconds. Stop food processor and remove lid.
Add water, honey, and vanilla and lock lid back into place. Turn on processor and process until dough forms ball, 30 to 60 seconds. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).
Use rubber spatula to transfer dough to clean counter. Use bench scraper to divide dough into 2 even pieces. Wrap 1 piece of dough in plastic wrap and set aside.
Place remaining piece of dough in center of large piece of parchment paper. Place second large sheet of parchment on top of dough. Use rolling pin to roll and shape dough into graham crackers following photos, below.
Slide dough (still on parchment) onto baking sheet. Place baking sheet in oven. Bake until graham crackers are golden brown, 8 to 12 minutes.
While first batch of graham crackers is baking, repeat rolling and shaping with remaining piece of dough and 2 more sheets of parchment to make 9 more graham crackers. Slide dough onto second baking sheet.
Use oven mitts to remove first baking sheet of crackers from oven (ask an adult for help) and place on cooling rack. Place second baking sheet in oven and bake until graham crackers are golden brown, 8 to 12 minutes. Use oven mitts to remove second baking sheet of crackers from oven and place on second cooling rack. Let crackers cool completely on baking sheets, about 30 minutes.
Cinnamon-Sugar Graham Crackers
Increase cinnamon to ¼ teaspoon. Then, for topping, combine 2 tablespoons sugar and additional ½ teaspoon cinnamon in small bowl and stir to combine. In step 7, sprinkle half of cinnamon-sugar mixture on top of first baking sheet of graham crackers just before baking. In step 8, sprinkle remaining cinnamon‑sugar mixture on top of second baking sheet of graham crackers just before baking.
Graham crackers are named for their inventor, Sylvester Graham, a hotel owner in the early 1800s. He created a new kind of flour, which, no surprise, he called Graham flour. Graham flour is a coarse, nutty whole-wheat flour that’s made by finely grinding winter wheat. It's the traditional choice for nutty, slightly sweet Graham crackers. Don’t worry if you can’t find graham flour in your market; whole-wheat flour works in this recipe as well.