I have an odd fascination with making usually-storebought items from scratch, and this recipe reflects that.
I had no idea until this weekend that you could make graham crackers from scratch, but you can. And they're delicious. Much tastier than storebought. I used them in my dessert for a fall-flavored dinner this weekend, but they're not necessarily a fall food.
I found the recipe on Smitten Kitchen  (there are other recipes, including ones that call for graham flower  or two sticks of butter . I didn't have the former and didn't want to use so much of the latter). I changed it up a bit, so I'm reposting below. I was amazed at how crunchy these turned out.
Credit goes to Smitten Kitchen.
2 1/2 cups plus 2 tablespoons all-purpose flour (I substituted 1/2 cup whole-wheat flour)
1 cup dark brown sugar, lightly packed (I didn't have dark brown sugar, so I used regular brown sugar with a scant teaspoon of molasses)
1 teaspoon baking soda
3/4 teaspoon kosher or coarse sea salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons milk, full-fat is best (I used almond milk. It worked fine.)
2 tablespoons pure vanilla extract
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
Combine flour, brown sugar, baking soda and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about two hours or overnight. Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
After chiling the dough, divide it in half and return one half to refrigerator. Coat work surface with flour and roll the dough into a long rectangle about 1/8 inch thick. (Note: I had to copiously flour even my silicone baking mat, which usually prevents sticking.)
Dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.
Place crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.
Preheat the oven to 350 degrees.
To decorate, mark a vertical line down the middle of each cracker, being careful not to cut through the dough (again, this is for the traditional cracker shape). Using a toothpick or skewer (I used a fork), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Check carefully - I thought my second round of crackers wasn't done yet, but they turned out a bit brown on the bottom.