Write an article based on this "Mix the dry ingredients. Add the butter. Add the wet ingredients to make a dough. Preheat the oven and roll out the dough. Cut out the dough. Prick with a fork and sprinkle with sugar. Bake and cool before serving."
Place the flours, sugar, salt, baking powder, and cinnamon into a food processor. Pulse the mixture a few times to combine all the ingredients. You can make this recipe in a bowl if you don’t have a food processor. Whisk together the dry ingredients. Turn the food processor on low. Drop in one cube of chilled butter and wait for it to get incorporated into the dry ingredients. When that happens, add the next cube of butter.  Repeat until you’ve added all the butter. Continue whizzing everything in the food processor until the ingredients come together as a crumbly mixture with the texture of cornmeal.  If you don’t have a food processor, use a pastry cutter to gradually cut the butter into the dry ingredients. Whisk together the honey, molasses, and water in a separate small bowl. Turn the food processor back on low and pour in the liquid mixture.  Continue processing the ingredients for one to two minutes. Everything will come together as a soft dough.  Without a food processor, use a wooden spoon to incorporate the wet and dry ingredients. When the dough has had time to chill, remove it from the fridge and turn it out onto a flat, floured surface. Preheat your oven to 350 F (177 C).{"smallUrl":"https:\/\/www.wikihow.com\/images\/5\/53\/Make-Graham-Crackers-Step-5-Version-2.jpg","bigUrl":"\/images\/thumb\/5\/53\/Make-Graham-Crackers-Step-5-Version-2.jpg\/v4-190px-Make-Graham-Crackers-Step-5-Version-2.jpg","smallWidth":460,"smallHeight":307,"bigWidth":"190","bigHeight":"127","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}  Knead the dough for a minute or so, until it comes together into a cohesive ball. Add more flour, and use a floured rolling pin to roll out the dough. Roll the dough out to a thickness of one-eighth of an inch (0.3 cm). Make the thickness of the dough as even as possible to prevent burning and undercooking.  Add more flour to the surface and the rolling pin as needed if the dough starts to stick. There are a couple ways you can cut the dough, depending on whether you want traditional graham crackers or more unique ones. When the cookies are ready, place them onto greased or parchment-lined baking sheets.  You can use a pizza cutter to cut the cookies into squares or rectangles with straight edges. If you want squares, make them roughly two inches by two inches (5 cm by 5 cm). To make rectangles, cut the dough into cookies that are 2.5 inches by five inches (6.3 cm by 13 cm).  Alternatively, you can also use a fluted pastry wheel to cut the graham crackers with rippled edges. For the most traditional graham crackers, use the pizza cutter or pastry wheel to cut the cookies into rectangles. Another option is to use cookie cutters to cut the dough into shapes of your choice. Once the cookies are transferred to the baking sheet, prick each one a few times with the tines of a fork. Then sprinkle a thin layer of sugar over the top of each cookie. The reason you poke holes in certain baked goods is to allow air flow through and to prevent them from puffing up as they bake. Bake the cookies for about 15 minutes. They're ready when they become golden brown around the edges. Leave the cookies on the baking sheet to cool for five minutes. Transfer the cookies to a wire rack and allow to cool to room temperature before serving or using for other treats. To store, line an air-tight container with parchment paper to help prevent breakage, and store the cookies for about a week.