Graham Crackers

Graham Crackers (Adapted from Alton Brown)

8 3/8 ounces (237 grams) graham flour
1 7/8 ounces (53 grams) all-purpose flour
3 ounces (85 grams) dark brown sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
6 tablespoons unsalted cold butter, cut into 1/4" cubes
1 1/2 tablespoons golden syrup
1 1/2 tablespoons molasses
3 tablespoons milk
1/2 teaspoon vanilla

In a food processor, add flours, sugar, baking powder, baking soda, salt and cinnamon - pulse until combined. Add butter and pulse until the mixture resembles cornmeal. Pour in golden syrup, molasses, milk and vanilla - process just until the dough forms a ball. Scoop dough out onto a lightly floured surface and press it down until it is a 1/2" thick disk - wrap well in plastic wrap and place into the refrigerator to chill for 30 minutes.

Preheat oven to 350 degrees.

Remove dough from the plastic wrap - place on a large piece of parchment paper and place another piece on top. Roll out dough until it is roughly 1/8" thick. Slide parchment and dough onto a large baking sheet and carefully peel off the top sheet. Cut the dough into 2" squares with a pizza cutter or knife -trim off any thin excess. Use a fork to poke holes all over the top of the dough. Place the pan into the oven and bake until the edges just begin to darken, about 22 to 25 minutes. Remove from the oven and place baking sheet onto a wire rack to cool completely. Gently break graham cracker sheet into individual crackers along the scored lines.

Makes about a couple dozen crackers.

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