Crispy Whole Wheat Graham Crackers

Instructions

1. 1.

   Make the dough: Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.

2. 2.

   Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.

3. 3.

   Roll and bake the dough: Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.

4. 4.

   For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.

5. 5.

   Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.

Misc.

Notes

• Would definitely bake this one less than 20 minutes, around 18 was great