I decided to try the Green Market Baking Book's (which I am in LOVE with) Graham Crackers. As I didn't have all the ingredients on hand, I played around with the recipe. The result was something more akin to a whole wheat shortbread cookie than graham crackers. I'm not complaining--they are delicious!
Whole Wheat Cookies (Sugar Free)
*1 cup whole wheat flour
*1 1/4 cup whole wheat pastry flour
*1 teaspoon baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon cinnamon
*1/4 teaspoon nutmeg
*1/2 teaspoon sea salt
*1 cup butter or margarine, cold, cut into slices
*1/2 cup brown rice syrup
*1/4 cup maple syrup
*1 teaspoon vanilla extract
1. Mix together, with a pastry blender, the dry ingredients and the butter. When the dough resembles a coarse meal, it is done.
2. Mix together the wet ingredients and then add to the dry mixture. Mix until a ball forms (I ended up using my hands).
3. Place the ball of dough between two sheets of wax or parchment paper and roll it out until it is 1/2 inch (or 1.25 cm) thick. Place it in the fridge (still between the sheets of wax or parchment paper) for 45-60 minutes.
4. After the dough is chilled, preheat the oven to 350 degrees Fahrenheit.
5. Divide the dough in half. Take one half and roll it out (I did this between wax paper, but this step could be done on a floured surface) until it is 1/4 inch (0.6 cm) in thickness. The recipe originally called for the dough to be rolled out to a thickness of 1/8 inch, so if you want a crisper (more cracker like) texture, go for that.
6. Cut the dough with cookie cutters (I used canape cutters) or with a knife. Poke with a fork, if desired.
7. Place the cookies on a cookie sheet lined with parchment paper.
8. Repeat steps 5-7 for the remaining dough.
10. Cook for 15 minutes.
11. Allow to cool and then ENJOY.