Homemade Graham Crackers

1 1/4 cups all-purpose flour

1 cup graham flour

1 cup (2 sticks) butter, at room temperature

1 teaspoon baking soda

3/4 teaspoon kosher (coarse flaked) salt

2/3 cup dark brown sugar

1 tsp vanilla

3 tablespoons golden syrup (or honey)

Whisk flours, baking soda and salt together, and set aside.

Beat butter and sugars together till fluffy. Add vanilla and honey and beat till smooth. Add the flour mixture and mix together on a slower speed, till it comes together in a soft dough. (It will be a little crumbly)

Place the dough on a piece of plastic wrap and press into a square, about 8 inches square (ish). Wrap tightly, and refrigerate for at least 2 hours, or overnight.

When you're ready to bake, pull the dough out to warm a bit. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Gently roll the dough out onto a floured surface. Make sure you sprinkle with flour whenever it gets sticky. This dough is a bit tricky, and tries to crumble on you, so whenever it cracks just stick it back together. Roll out to about 1/8 inch thick. Cut into squares, or use cookie cutters. I don't have a thin metal spatula, so I used a butter knife and slid it carefully under each cut-out to release from the counter. Carefully place them on the lined baking pan, about 3/4-1 inch apart. Squish together scraps and roll out again, as many times as needed, making sure to sprinkle with more flour whenever needed.

Bake the cookies for 5-6 minutes, then rotate cookie sheets. Bake for 5-6 more minutes, until the cookies are dark golden brown. Let cool completely before removing from pan. Store in an airtight container for up to a week.