Homemade Graham Cracker Recipe with Rouge de Bordeaux

Preheat the oven to 350°F (175°C).

In a bowl, whisk together whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

In another bowl, cream together unsalted butter and honey until light and fluffy.

Add milk and vanilla extract to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Roll out the dough on a floured surface to about 1/8-inch thickness.

Cut the dough into rectangles and place them on a baking sheet lined with parchment paper.

Prick each rectangle with a fork to create holes.

Bake in the preheated oven for 12-15 minutes, or until lightly golden.

Remove from the oven and allow to cool on a wire rack.

Store in an airtight container for freshness.

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