Homemade Graham Crackers

• 1-1/2 cup All-purpose Flour
• 1/3 cups Whole Wheat Flour
• 1/4 teaspoons Fine Salt
• 1/4 teaspoons Ground Cinnamon
• 12 Tablespoons Unsalted Butter, Softened
• 1/2 cups Light Brown Sugar
• 2 Tablespoons Lyles Golden Syrup Or Honey
• Granulated Sugar For Sprinkling

1. Sift flours, salt, and cinnamon together in a medium sized bowl; set aside.
2. In the bowl of a stand mixer using whisk attachment, cream the butter, brown sugar, and golden syrup (or honey) 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.
3. Using a rolling pin, roll dough between two layers of wax paper to 1/8-inch thickness. (Hint: use 1/8-inch wooden dowels as a guide).
4. Cut shapes from rolled dough and put them onto a parchment paper lined sheet pan. Put the pan into the refrigerator until dough is well-chilled.
5. Preheat oven to 350 F. Place chilled cookie cutouts on a cool parchment paper- or Silpat-lined sheet pan and sprinkle with granulated sugar.
6. Bake on the center rack of a preheated oven for 10-13 minutes. Remove pan from oven and set on a rack. Allow cookies to cool completely.
7. Store in an airtight container for up to 2 weeks.
8. Recipe adapted from Miette Cookbook.

allpurpose, whole wheat flour, ubc, ubc, unsalted butter, light brown sugar, lyles golden syrup, sugar

Taken from tastykitchen.com/recipes/desserts/homemade-graham-crackers-3/ (may not work)