Graham Crackers
Yield: 24 crackers
Materials
- 240 g (2 cups) whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 99 g (7 tbsp) softened unsalted vegan butter If you can only find salted, then omit the salt in this recipe
- 3 tbsp unsweetened non-dairy milk
- 1/3 cup agave or maple syrup Or any liquid sweetener of choice
- 2 tsp vanilla extract
- 1 cup light brown sugar
Instructions
- In a bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside until needed.
- In another bowl, add the softened butter. Using a hand mixer, mix until fluffy. Add the bown sugar and mix on medium until light and fluffy.
- Add the flour mixture gradually until a very soft dough forms.
- Add the rest of the wet ingredients, which include the agave, vanilla extract, and milk. Mix on low until everything is combined. The dough shuld be sticky and soft.
- Wrap in plastic wrap and put in the fridge for at least 1 hour.
- Adjust the oven racks to the middle of the oven and preheat to 350°F.
- To prepare for rolling, generously flour a work surface or parchement. This dough will still be sticky, so it's best to flour everything, including the rolling pin with a generous layer of flour.
- Cut the dough into half and work with each piece individually.
- Roll as even and thin as you can. It is going to expand in the oven, so go thinner than you would expect. Cut the edges with a pizza cutter. Then cut twelve crackers about 2 1/4 by 4 3/4 inch. To make it look like the grocery store version, dock the surface with holes with a toothpick, chopsticks, or with a fork.
- If the dough is getting too soft, put in the refrigerator for 15-30 minutes to firm up.
- Put in the oven and bake for 10-12 minutes. Immediately cut along the precut lines. Let cool.
- These can be stored in an airtight container at room temperature for up to 3 weeks at room temperature or be put in the freezer for up to three months.