Graham Crackers - unbleached pastry flour

Method

• In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt.
• Pulse or mix on low to incorporate.
• Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
• In a small bowl, whisk together the honey, milk, and vanilla extract.
• Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
• It will be very soft and sticky.
• Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick.
• Wrap in plastic and chill until firm, about 2 hours or overnight.
• To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
• Divide the dough in half and return one half to the refrigerator.
• Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick.
• The dough will be sticky, so flour as necessary.
• Trim the edges of the rectangle to 4 inches wide.
• Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.
• Gather the scraps together and set aside.
• Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping.
• Chill until firm, about 30 to 45 minutes.
• Repeat with the second batch of dough.
• Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
• Gather the scraps together into a ball, chill until firm, and reroll.
• Dust the surface with more flour and roll out the dough to get about two or three more crackers.
• Mark a vertical line down the middle of each cracker, being careful not to cut through the dough.
• Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
• Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
• Yield: 10 large crackers.
• Cream Cheese Frosting.
• 1 8-ounce package of cream cheese.
• 2 tablespoons butter, softened.
• 1 teaspoon pure vanilla extract.
• 3 cups of powdered sugar, sifted.
• Beat the butter in the bowl of an electric mixer until creamy.
• Mix in the cream cheese and beat until light and fluffy.
• Stir in the vanilla extract and when fully incorporated add the powdered sugar.
• Mix until smooth and creamy.
• Place in the refrigerator for an hour before using.