Vegan graham crackers

Step by step

1. Place both types of sugar and the vegan butter in the bowl of the stand mixer fitted with the Flex Edge Beater. Mix together on speed 4 until light and fluffy.

2. Add the flour, rye flour, cinnamon, baking powder and salt. Mix on speed 1 until dough comes just together. If the dough is a little too dry, add some vegan milk 1 teaspoon at a time.

3. Roll out the dough between 2 sheets of baking paper and cut into rectangles with a pizza cutter. Use a fork to poke holes in the surface of the cookies.

4. Bake for 15 minutes on 175°C. Take out of the oven and re-cut the cookies with the pizza cutter while they are still hot. Let cool on the baking plate before breaking apart.