Makes 12 whole crackers, which is 24 graham cracker halves.
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 cup grass-fed butter, chilled and diced
- 1/4 cup honey
- 1/4 cup water
- 3 tablespoons molasses (or more honey)
Preheat the oven to 350, and line a sheet pan with parchment paper. In the bowl of a food processor, combine the flours, sugar, cinnamon and baking soda. Pulse a few times to combine. Add the diced butter, and pulse until a coarse meal forms, about 10 1-second pulses. Next, combine the honey, water and molasses (or more honey) in a measuring cup with spout. Stream the liquid into the food processor while its running (use the feed tube). The dough will clump together and form a ball. Roll out one-quarter of the dough at a time between two pieces of wax paper. Roll it until it’s slightly less than 1/4″ thick. Use a square cookie cutter (or any other cookie cutter shapes you like) to cut out shapes. Peel the dough away from all the cut-outs, and then use a spatula to move them to the prepared baking sheet. (Removing all the dough around the crackers first helps you pick them up with the spatula without mangling them too badly). Use a fork to prick holes all over, and the blade of a knife to score them in half (do not cut all the way through). Bake for 14-17 minutes, until deeply golden brown on the edges. If you underbake them, they’re very soft (which might be okay for younger babies!) Store in an airtight container for 1 week.