1Combine flour, butter, brown sugar, baking soda, salt in a food processor until crumbly.
2In a bowl or Pyrex measuring cup, whisk honey, molasses, milk, and vanilla. Pour into crumbly mix while processor is on.
3Mix until soft and sticky. Set aside.
4Take plastic wrap (I used one larger layer of tin foil then a layer of wax paper, but I am sure you will find plastic wrap easier), flour it, dump in your dough mix.
5Pat dough into a rectangle about one inch high. Fold wrap over it and place in freezer for 1-2 hrs minimum.
6Remove dough. Cut in half. Take half on a floured cutting board and roll out. If making squares or rectangles, trim edges of dough to make a perfect rectangle, then cut. If using cookie cutter, just press cutter.
7Place cut dough on cookie sheet and place back in the freezer for 15 minutes.
8Preheat oven at 325.
9Continue with other half of dough with the same steps.
10You make poke holes with a toothpick or lightly press a serration if you want the tradition snap in two crackers.
11Optionally sprinkle with cinnamon and coarse sugar.
12Place in oven for 5-7 minutes.
13Remove allow to cool. Place your second batch in. Do the same.
14As they cool, you should be left with crispy graham crackers. If you have more of a cookie, you didn't roll your dough thin enough during the cutting stage.
15If you cut nice shapes like leaves, they are a delightful addition to top a pie like Pumpkin Cheesecake Swirl.
Just cut in shape and freeze without the side touching. Make pie, and before you put in oven, place atop. Use a graham or gingerbread crust for the bottom.