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1
Cut the butter into 1/4-inch cubes and place in the freezer for about 10 minutes.
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2
Place in the bowl of a food processor both flours, sugar, baking powder, baking soda, salt, and cinnamon. Pulse several times to combine. Then add the cold butter and continue to pulse until the mixture resembles coarse cornmeal. Add molasses/honey, milk, and vanilla and process for about a minute until the dough forms a ball.
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3
Press the ball into a 1/2-inch thick disk, wrap in plastic, and refrigerate for 30 minutes.
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4
Preheat oven to 350u00b0 F.
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5
Remove the chilled dough and divide it in half. Return the other half to the refrigerator. Roll the dough out between two sheets of parchment until it is 1/8-inch thick.
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6
Remove the top sheet of parchment and slide the other sheet with the rolled-out dough onto a cookie sheet. You want to cut the dough into squares or rectangles - a traditional graham cracker is 2 x 2 -- but I made mine about 1 x 1.5 or so. Use a pizza cutter and straightedge to make vertical and horizontal cuts all the way across the dough. Don't trim the excess. Use a fork to make holes in the crackers in whatever pattern you'd like. Don't separate the crackers yet.
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7
Bake the crackers in the middle of the oven until the outer edges just start to darken, about 25 to 30 minutes. The crackers themselves won't color much. When you take them out, the dough will still feel a bit soft - that's what you want.
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8
Remove from oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. As the crackers cool, they'll harden.
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9
Once the crackers are completely cool (20 to 30 minutes), break them up.
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10
While the crackers are cooling, temper the chocolate. Use whatever method you like, or try what has worked well for me. Fill a small pot with 1/2-inch of water and bring to a simmer. Chop the chocolate into small chunks and place half of them in a large metal or glass bowl. Place the bowl over the simmering water, making sure that the water doesn't touch the bowl. Using a spatula or wooden spoon, mix the chocolate until it's almost completely melted. Take the bowl off the pot and wipe away any moisture from the bottom. Slowly add the remaining chocolate pieces, continuing to stir until each addition melts, and then add another few chunks. The chocolate will start to get glossy. The more you stir, the glossier your chocolate will be. If you have a candy thermometer, keep stirring until the chocolate reaches 90u00b0 F. No thermometer? No problem. Keep stirring and after about 10 minutes, dip a metal spoon in the chocolate, and then stick it in the refrigerator for 2 minutes for dark, 5 for milk. If it comes out set and glossy and not tacky to the touch, it's perfect. If it's still sticky, it's not cool enough, and not tempered, so keep mixing and add any remaining chocolate pieces.
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11
To drizzle, lay the cooled crackers on a rack placed over parchment paper. Use a fork to drizzle the chocolate in a criss-cross pattern over the crackers. Let the chocolate harden. To coat, dip each cracker halfway (or all the way!) into the chocolate. Lay the dipped crackers directly on the parchment and wait for the chocolate to harden.
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12
Store in an airtight container for up to two weeks. If you want to bake in advance, freeze the plain crackers and then add the chocolate before you want to serve.
