Peanut Butter Graham Crackers

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 teaspoons vanilla
• 1/4 cup peanut butter
• 3 1/4 cups whole wheat flour
• 1/2 cup water
• Additional flour, for rolling

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and maple syrup until the mixture looks pale and light, pausing to scrape the sides of the bowl when needed. Add the salt, baking soda, vanilla, and peanut butter, and mix until everything is thoroughly blended.
2. Add the flour in thirds, alternating with the water, starting with flour and finishing with flour. Continue mixing until the dough comes together well and can be gathered into a cohesive ball.
3. Take the dough out of the bowl, wrap it in plastic or tuck it into a plastic bag, and refrigerate it overnight.
4. When it is time to bake, heat the oven to 325 degrees. Line three cookie sheets with parchment paper.
5. Cut the dough into 3 pieces. On a lightly floured counter, roll the first piece into a rectangle about 10x12 inches, then transfer that sheet of dough to the first parchment-lined cookie sheet.
6. Using a pastry cutter for a zigzag border, or a pizza wheel or knife for a straight one, neaten the edges so the dough is squared off. Slice the dough lengthwise into two 5x12 pieces, then cut across it three times to make 8 pieces, each about 3x5 inches. Measure if you want tidy crackers, or just use your best judgment for a more handmade look. Leave the pieces where they are; you will separate them after baking.
7. For crackers that break neatly into smaller sections, lightly score the pieces without cutting all the way through. Then prick each one with a fork, either in a simple decorative pattern or with just a few holes. Roll, cut, score, and prick the remaining pieces of dough the same way.
8. Bake for about 25 minutes, until the crackers are just beginning to take on a little color. Cool them on the cookie sheet before snapping away the uneven trimmed edges, then break the sheet into individual crackers.
9. The crackers will still feel soft when they first come out of the oven, but they should firm up into a crisp cracker texture as they cool. If they stay soft, return them to the oven for a few more minutes.
10. Cool the crackers fully and let them dry out completely before packing them into any closed bag or container. Once they are thoroughly dry and crisp, they will keep well for a long time, like other crackers.