☆ Wheat flour (coarse flour results in crunchier crackers)
☆ Baking powder
☆ Brown sugar
1 tsp (or more)
Cube the butter and chill in the refrigerator to harden.
Preheat the oven to 170°C.
In a food processor, add the ☆ ingredients and blend until well-incorporated.
Add the chilled butter cubes and pulse until the mixture resembles fine crumbs like powdered milk.
Pour in the maple syrup and water and continue pulsing until the mixture forms a dough (add another tablespoon of water if the mixture does not solidify).
Take out the dough on a sheet of parchment paper the length of a baking tray and lay another similar sized paper on top of the dough. Use a rolling pin or empty bottle and roll out the dough to 5 mm thickness.
With a knife, cut out shapes and pierce holes with a fork to prevent the dough from expanding while baking. Carefully lift the parchment paper on a baking tray and bake for 25 min at the bottom rack of the oven.
Once they're done, transfer the parchment paper and cookies on a cookie rack to cool. Happy munching!
Story Behind this Recipe
I modified a recipe I learned in cooking class. Graham crackers use graham flour, but I'm unable to obtain it at my local supermarket, so these crackers are made of wheat flour (so they're not really graham crackers...?)
You could replace honey for maple syrup, or a tablespoon of cinnamon with a dash of nutmeg and clove.
I made these with 20 g of wheat flour and 10 g of rye flour, and they turned out excellent.