Homemade Graham Crackers

from ButterYum
makes two dozen 2 1/2-inch cookies 
adapted from the cookbook Miette: Recipes from San Fransisco's Most Charming Pastry Shop

  • 12 tablespoons unsalted butter, softened (6 ounces)
  • 1/2 cup packed light brown sugar (4 ounces) 
  • 2 tablespoons Lyle's Golden Syrup (or honey, agave nectar, or corn syrup)
  • 1 1/2 cups all-purpose flour (7 1/2 ounces)
  • 1/3 cup whole wheat flour (1 1/2 ounces)
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • granulated sugar for sprinkling 

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

To cut cookies:
  1. Roll dough between layers of wax paper to 1/8-inch thickness.  
  2. Use 1/8-inch wooden dowels as a guide.  
  3. Using a 2 1/2-inch cookie cutter, cut shapes from rolled dough and chill well before transferring cut shapes to a cool cookie sheet.  

To bake cookies:
  1. Preheat oven to 350F.  
  2. Place chilled cookie cutouts on a cool parchment or silpat lined cookie sheet and sprinkle with granulated sugar.  
  3. Bake in the center of a preheated oven for 10-13 minutes.  
  4. Cool completely.  
  5. Store in an airtight container for up to 2 weeks.

My Notes - For best results, weigh ingredients with a digital scale if possible.  Measuring ingredients like flour and sugar by weight is much more accurate than measuring them by volume.