trombonish

I'm making a cheesecake for Easter dinner tomorrow, but have no graham crackers for a graham cracker crust. They can't be that hard, right?

Graham Crackers:
2 1/2 cup whole wheat flour
3/4 cup sugar
1 1/2 t baking soda (I don't know-how WHY, it's not like they are supposed to rise. But it's what the recipe I modified said, so I did...)
1/2 t salt

Stir together

Add:
1 T vanilla
1/2 cup oil
1/4 cup honey (if you measure the oil and honey in the same cup, and the oil first, the honey slides right on out)

Stir to combine - now it will be in a very crumbly format

Add while mixer is running (on low/stir)
1/3 cup white flour
1/3 to 1/2 cup water, slowly, until your dough starts to actually stick together

Let it knead for a minute or two - it still won't be completely cohesive, but will actually attempt to stay together.

Plop about half the dough on a piece of baking parchment and roll very thin (like 1/8"), and as square as you can manage. There is no way you will be able to lift it off the parchment so transfer the parchment to a cookie sheet. Repeat for other half.

(I pressed a goodly portion of the first half into a cheesecake pan and baked it that way, for a crust)

If you want uniform squares at the end, score or cut the dough on the sheet before baking.

Bake for about 20 min at 350 - for the pie crust 20 min was a bit short, for the crackers it was a bit long.

After they've cooked and cooled a smidge, break them apart on your previous score lines.

There are plenty of alternatives for cinnamon/other flavors, or doing a crumble on top, but I'm really liking them just plain! Very crispy, the right flavor.

Adapted from:
https://www.epicurious.com/recipes/food/views/crispy-whole-wheat-graham-crackers