½tspcoarse Kosher salt(if using table salt, use half the amount)
¼tspground cinnamon
1tbspvanilla extract
¼cupgolden syrup, honey or light molasses
¾cupunsalted butter,softened to room temperature
2 ½cupswhole wheat flour,fluffed, spooned and leveled (plus extra for rolling)
¾tspbaking soda
3-4tbspwhole milk,as needed
Instructions
Make the Dough.
In the bowl of your stand mixer fitted with the paddle attachment, measure the granulated sugar, brown sugar, salt, cinnamon, vanilla, golden syrup and butter. Beat on medium speed for 3 minutes, scraping the bowl down several times.
Separately, combine the whole wheat flour with the baking soda. With the mixer on low, add the flour mixture, mixing until combined but crumbly.
Increase the speed to medium and beat until the dough comes together, adding the milk as needed to moisten the dough and bring it together.
Gather the dough into a ball, and divide into two equal portions (I suggest weighing the dough, then weighing each half to divide it equally). Shape each portion of dough into 5x6 inch disks.
Roll and Score the Dough.
Tear two pieces of parchment paper that come all the way to the edges of your 11x17 inch baking sheets. Now use a marker and a ruler to draw rectangles on the parchment paper measuring 10x15 inches. The rectangles will be your guide in rolling out the dough to the correct dimensions and thickness. Flip the paper over so that the ink is underneath and doesn't touch the dough. You'll be able to see the ink through the paper.
Place one of the sheets of parchment paper on your counter. Dust some flour over the parchment paper, then flour both sides of one of the disks of dough. Use a rolling pin to roll out the dough onto the paper, just past the marked lines. The dough should be about 1/8 inch thick. Lift the sheet of paper with the dough, and set it on the baking sheet.Repeat with the other disk of dough. You should now have two baking sheets, with sheets of parchment paper, topped with thinly rolled dough. Use a pastry brush to brush away any excess flour.Note: Dough made with whole wheat flour is a little more dry and crumbly than dough made with all-purpose flour. If your dough cracks as you're rolling it out, just press it together again with your fingers and continue on. It will all work out in the end.
Score each sheet of dough into 24 equal squares, each measuring 2 1/2 x 2 1/2 inches, for a total of 48 crackers. I used the edge of a ruler to score my dough, pressing it firmly into the dough, but not quite cutting all the way through.
Lastly, prick the dough with a bunch of holes for decoration. You can use a toothpick, a wooden skewer, or a cake tester.
Set the pans in the refrigerator to chill the dough for 30 minutes before baking.
Bake the Crackers.
Preheat the oven to 350 F, and position two racks in the upper and lower thirds of the oven.
Bake the crackers for about 18-20 minutes, until golden brown and crisp, rotating the pans halfway through.
Remove from the oven and use a pizza cutter or rolling pastry wheel cutter to immediately cut the crackers on the scored lines. Let cool completely on the baking sheets.
Gather up the edges that are outside the marked lines, and grind them in a food processor or Ninja. You might get about 3/4 cup of crumbs. Save the graham cracker crumbs for a pie crust or other project.
Store the cooled graham crackers in an airtight container at room temperature for up to 2 weeks, or in the freezer for up to 3-6 months.
Notes
Adapted from Bravetart.
Keyword Graham Crackers, High Altitude, S'mores, Whole Wheat