Homemade Graham Crackers

• 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

1. To make the dough:rnSift 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:rnUsing 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:rnPreheat 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.

unsalted butter, light brown sugar, syrup, flour, whole wheat flour, salt, ground cinnamon, sugar

Taken from food52.com/recipes/19274-homemade-graham-crackers (may not work)