Finally found a recipe for Homemade Graham Crackers Crumbs, that doesn’t require whole wheat flour (just because I don’t have any)
Homemade Graham Cracker Crumbs
Yield: 2 ½ cups of graham cracker crumbs
2 1/2 cups plus 2 tablespoons (375 grams) unbleached all-purpose flour
1 cup (176 grams) dark brown sugar, lightly packed
1 teaspoon (6 grams) baking soda
3/4 teaspoon kosher or coarse sea salt (4 grams)
½ cup unsalted butter,
1/3 cup (114 grams) mild-flavored honey, such as clover
1 ½ tablespoons molasses
1 tablespoon cinnamon
7 tablespoons (77 grams) milk, full-fat
2 teaspoons (27 grams) pure vanilla extra
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a food processor.
Add remaining ingredients and blend until smooth. Remove from food processor to a covered bowl. Cover and chill for several hours or overnight.
Remove for the refrigerator and let the dough stand for 15 minutes. Divide the dough in half. Sprinkle a piece of parchment paper with a lot of flour. Sprinkle with more flour on top and roll out one of the dough pieces flat to about 7 x 15 inches.
Place the parchment onto a baking sheet.Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 degrees Fahrenheit or until lightly browned on the edges.
Cut into 1 inch squares and allow to dry for a day. Grind in a food processor or place in a Ziploc bag and crush with a rolling pin. Then store at room temperature in an airtight container.