Graham Crackers

Click here for the recipe from Weelicious

I don't have dark brown sugar, so I used light brown sugar and added molasses the first time I made these.  They were good, and reminded us of gingerbread.  I left out the molasses the second time, and they were still good, and not so gingerbread-ish.  I cut in the butter with my pastry blender (or I may have used my hands) because I don't have a food processor.