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Place flours, sugar, baking powder, baking soda,
salt and cinnamon into bowl of food processor and
pulse several times to combine. Add butter and
pulse until the mixture resembles cornmeal. Add
molasses, milk and vanilla bean paste. Process until the dough forms
a ball, about 1 minute. Press ball into 1/2 inch thick disc, wrap in
plastic wrap and refrigerate for 30 minutes
until the dough forms a ball, approximately 1
minute. Press the ball into a 1/2 inch thick disc,
wrap in plastic wrap, and refrigerate for 30
minutes.
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Unwrap the chilled dough and place onto a large
piece of parchment paper and top with a second
sheet of parchment. Roll dough out to 1/8 inch
thickness. Slide rolled dough and parchment onto
a baking sheet. Remove top sheet. Cut into 2 1/2 square pieces.
Using a fork, poke holes all over the top.
inch X 2 1/2 squares. Using a fork, poke holes all
over the dough.
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Leave crackers on the pan and bake on the middle
rack for 25 minutes or until the edges just start
to darken. Remove from oven, do not remove crackers but rest whole pan
with crackers, on a rack to cool completely. Once cooled,
break into individual crackers and store in an airtight container for
up to 2 weeks.
container for up to 2 weeks.
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