Graham Crackers

Preheat oven to 350°F (175°C). Mix powdered milk and water in a small bowl until smooth, then stir in lemon juice and let sit for 2 minutes to curdle slightly, creating a buttermilk substitute.

Whisk eggs and brown sugar together in a large mixing bowl until well combined and slightly pale, about 1-2 minutes.

Add honey, vegetable oil, and vanilla extract to the egg mixture and whisk until fully incorporated.

Pour the buttermilk mixture into the wet ingredients and stir until combined.

In a separate bowl, whisk together whole wheat flour, salt, and baking soda.

Add the dry ingredients to the wet ingredients and stir until a stiff dough forms; mix until no dry flour remains.

Divide dough in half. Place one portion between two sheets of parchment paper and roll out to approximately ⅛-inch thickness, working from the center outward.

Transfer the rolled dough (still on parchment) to a baking sheet. Remove the top parchment layer and prick the entire surface with a fork to prevent puffing.

Score the dough into cracker-sized rectangles using a knife or pastry cutter, cutting through but not separating the pieces.

Bake for 12-15 minutes until the edges are firm and the surface is light golden brown.

Remove from oven and cut along score lines while still warm, breaking into individual crackers. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Repeat rolling, scoring, and baking process with the remaining dough half. Once completely cooled, store in an airtight container.