Homemade Graham Crackers

Ingredients

• 12
  
  tablespoons unsalted butter, softenend
  
• 1/2
  
  cup light brown sugar
  
• 2
  
  tablespoons Lyle’s golden syrup (or honey)
  
• 1 1/2
  
  cups all purpose flour (7 1/2 ounces)
  
• 1/3
  
  cup whole wheat flour (1 1/2 ounces)
  
• 1/4
  
  teaspoon fine sea salt (or table salt)
  
• 1/4
  
  teaspoon ground cinnamon
  
• 
  
  granulated sugar for garnish
  

Directions

1. To make the dough:
   Sift dry ingredients together; set aside. In the bowl of a stand mixer, beat butter, brown sugar, and golden syrup together for 5 minutes. Add dry ingredients and mix just until combined. Wrap dough in plastic wrap and chill for at least 30 minutes, or up to 2 days.

2. To cut the cookies:
   Using a rolling pin, roll dough between layers of wax paper to 1/8-inch thickness. Use 1/8-inch wooden dowels as a guide. Cut shapes from rolled dough and chill well before transferring to a sheet pan.
3. To bake the cookies:
   Preheat oven to 350F. Place chilled cookie cutouts on a cool parchment or silpat lined sheet pan and sprinkle with granulated sugar. Bake in the center of a preheated oven for 10-13 minutes. Cool completely. Store in an airtight container for up to 2 weeks.
4. My Notes – measuring ingredients like flour and sugar by weight is much more accurate than measuring them by volume so weigh ingredients with a digital scale for the best results.