A Great adaptation of graham crackers. Adapted from http://www.browneyedbaker.com/homemade-graham-crackers-recipe/
Author: Matt
Ingredients
1½cupsall-purpose flour
1⅓cupsgraham flour
1teaspoonbaking soda
¼teaspoonkosher salt
1cupsoftened salted butter
2/3cupdark brown sugar
2tablespoonshoney
1TablespoonGolden Syrup
Instructions
1. In one bowl, whisk together both flours, the baking soda and salt; set aside.
2. In a large bowl, combine the butter, brown sugar, syrup and honey, and beat at medium-high speed until light and fluffy. Add the flour mixture and mix on low speed just until blended and the dough comes together.
3. Transfer the dough onto a piece of plastic wrap, press into a disc, and wrap tightly. Refrigerate for at least 2 hours.
4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies. Use a fork to make some indents in the top of each cracker.
6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool).