These amazing graham crackers are light and crispy with a lovely honey vanilla flavor!
Mix on low speed until well combined. Remove the bowl from the mixer stand.
Add the vegan butter (I use Earth Balance), then use two knives to cut the butter into 1/2″ pieces. Toss to coat the butter pieces with the flour mixture. Put the bowl in the freezer for 20 minutes to get the butter very cold, then start mixing on low speed. Increase the speed to medium, and continue mixing until all of the butter is in small bits.
Add the honee, soy milk, and vanilla. Start mixing on low speed, then increase to high speed, and mix until the dough comes together.
Divide the dough into two equal pieces. This is very easy to do with a scale! Shape the dough into two rectangles, wrap them tightly in plastic wrap, and chill them for at least two hours (and up to two days).
Once the dough has chilled, unwrap one piece and place it on a 20” long piece of waxed paper. Cover it with another piece of waxed paper. Start rolling out the dough, then gently peel off the top layer of waxed paper. Cut the edges of the dough and rearrange the cut off pieces to get your dough back into a proper rectangle. Roll the dough out a bit more, and measure it to see how close you are getting. You want to get to a perfect 10” x 16” rectangle. Carefully peel off the top layer of waxed paper, then replace it, and flip the dough over. I do this because wrinkles tend to form on the bottom and they will make your dough tear later if you do not take care of them before they get too deep. Peel off the now top layer of waxed paper very carefully, then trim and reshape your rectangle again. Continue rolling out and reshaping your dough until you have a perfect 10” x 16” rectangle with squared off corners. I know this sounds like a lot of work to do, but it really is not difficult and only takes about ten minutes.
Transfer the dough (still on the waxed paper) to a baking pan and pop the pan in the freezer for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit. Remove the dough from the freezer and transfer it back to your work surface. Peel off the top layer of waxed paper, replace it, and flip the dough over. Cut the dough into 24 squares, then transfer the squares to a parchment-lined baking sheet. (They should not be difficult to transfer. If the dough is too soft, return it to the freezer to firm up.) Use a fork to poke ten sets of holes in each piece.
Bake for 16 to 17 minutes at 350 degrees Fahrenheit. Immediately cut between any crackers that have baked together to separate them. Cool for several minutes on the pan, then transfer your graham crackers to a rack to finish cooling.
Store your baked graham crackers in an airtight container. You can also freeze them in a Ziploc bag for several months.