Homemade Graham Crackers

1. 1

   Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.

2. 2

   Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300u00b0.

3. 3

   Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.

4. 4

   Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.

5. 5

   Make ahead: Up to 1 week, airtight; or freeze up to 2 months.

6. 6

   Note: Nutritional analysis is per cracker.

* Per serving · 4 servings · Values may vary.

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