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
Ingredients
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
Directions
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.
To cut cookies:
Roll dough between layers of wax paper to 1/8-inch thickness.
Use 1/8-inch wooden dowels as a guide.
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:
Preheat oven to 350F.
Place chilled cookie cutouts on a cool parchment or silpat lined cookie sheet 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.
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.