-
1
Heat the oven to 350 degrees F and arrange a rack in the middle.
-
2
Brush all of the butter evenly over a baking sheet; set aside.
-
3
Sift the flours, brown sugar, baking soda, and salt into a large bowl, pouring any bits remaining in the sifter back into the bowl; set aside.
-
4
Place buttermilk, honey, and vanilla in a small bowl and whisk to combine.
-
5
Using a rubber spatula, stir wet ingredients into dry ingredients until combined.
-
6
Scrape batter onto the prepared baking sheet and, using a rubber spatula or metal offset cake spatula, spread evenly across the entire surface of the sheet.
-
7
(The more evenly the batter is spread, the more evenly the cracker will bake.)
-
8
Bake for 30 minutes, rotating the pan halfway through.
-
9
Remove the baking sheet from the oven.
-
10
Using kitchen shears, cut off any dark or dry areas of the cracker and set them on a rack to cool.
-
11
Lower the oven to 250 degrees F and return the baking sheet to the oven.
-
12
Every 15 to 20 minutes, cut off the dark or dry areas of the cracker, placing them on the cooling rack.
-
13
While you are doing this, cut up the rest of the cracker into smaller pieces to dry them out.
-
14
Continue baking until the cracker is mahogany brown and entirely dry, about 55 to 60 minutes total.
-
15
Remove from the oven and transfer remaining pieces to the cooling rack.
-
16
Prepare a food processor with a large-holed grater attachment.
-
17
Once the crackers are cool, break into pieces small enough to pass through the feed tube of the food processor and grind them.
-
18
(Alternatively, place the pieces in two layers of resealable plastic bags and crush with a meat mallet or rolling pin until they are about the size of peppercorns.)
-
19
Serve with a pitcher of cold milk.
-
20
The graham nuts will store in an airtight jar for up to 1 month.
