Homemade Graham Crackers

Sift flours, salt, and cinnamon together in a medium sized bowl; set aside.

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.

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).

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.

Preheat oven to 350 F. Place chilled cookie cutouts on a cool parchment paper- or Silpat-lined sheet pan and sprinkle with granulated sugar.

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.

Store in an airtight container for up to 2 weeks.

Recipe adapted from Miette Cookbook.