2 cups Whole Wheat Pastry Flour, plus more for work surface
1 cup All-Purpose Flour
2 teaspoons Baking Powder
3/4 teaspoon Sea Salt, fine
5 1/3 tablespoons Unsalted Butter, cold and cut into smallish pieces
1/4 cup Molasses, robust or dark
1/4 cup Honey
1/3 cup Granulated Sugar
1/4 cup Whole Milk
1/2 teaspoon Pure Vanilla Extract
Spice Topping (Optional, but recommended):
2 tablespoons Granulated Sugar
1 teaspoon Ground Cinnamon
1/8 teaspoon Nutmeg, freshly grated
1/8 teaspoon Cardamom, ground
Place both flours, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse a few times, until you have little "pebbles". Add the molasses, honey, and sugar and pulse to combine. Finally, add milk and vanilla and pulse until everything comes together and cleans itself off the sides of the food processor bowl; dough will be slightly sticky.
Line two baking sheets with parchment paper and set aside.
Turn the dough out onto a very lightly floured surface. If you like, divide dough in half, and set half aside so that you have less to roll out at a time. Scatter just a little bit of flour across the top of the dough, and using a rolling pin, roll out to 1/4-inch thickness. Since the dough is sticky, you may need to add some more flour as you work, but only add enough to keep it from sticking to your work surface or your rolling pin.
Using a 3-inch square cutter, cut dough into individual crackers. Gently lift up and line up on your prepared baking sheets, 12 per sheet. Re-roll dough as needed, and repeat until done.
If using, stir all of the spice topping ingredients together, then lightly sprinkle over each dough square. Use a fork to prick each piece of dough (with or without topping) a few times. Transfer the baking sheets to the freezer for 15 minutes.
Preheat the oven to 350° F.
Slide baking sheets into preheated oven and bake for 18 minutes, or until they turn very lightly golden around the edges and your whole kitchen smells of graham crackers!
Let the crackers sit on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
The crackers can be stored in an airtight container at room temperature for up to 2 weeks.