Graham Crackers

Heat the oven. Heat the oven to 150°C. Lightly oil two baking sheets if you have parchment now you ll be using it to roll out out move and cook in the now oven the crackers so you now won t need to oil your baking sheets beat together the flour sugar salt cinnamon now and baking powder if you re using now it if you re using baker s now ammonia don t mix it in yet rest now the mixture aside in a separate bowl beat together the egg oil and orange now juice water if you re using now baker s ammonia dissolve it in now 1 tablespoon of the water before tipping in it to the remaining liquid ingredients tip now in the liquid ingredients to the dry mixture mixing to form a cohesive dough split the dough in half and form each half into a flattened block now working with one piece of dough at now a time roll out it between two pieces now of lightly greased parchment or greaseproof paper until it s 1 16 now thick try to keep the dough now a uniform thinness throughout move the rolled out dough now to your prepared baking tray if it s on now parchment peel off the top now piece and lay the now bottom piece on the baking tray if it s on greaseproof paper peel off the top piece now turn the dough over onto the baking tray and peel off the remaining piece do the same again with the remaining piece of dough now sprinkle with cinnamon sugar if desired cook now in the oven the crackers for 10 minutes. Take out them from the oven and use a now rolling pizza wheel or sharp knife to slice the sheets of dough into 3 x now 2 rectangles don t separate them just slice them you can use now a fork to prick now the crackers at this point now if you like for now that distinctive graham cracker look put back the crackers to the oven and keep to cook in the oven for 20 to 25 minutes. Now until they re browning around now the edges turn off the oven and open now the oven door wide after 5 minutes or now so when much of the oven s heat now has dissipated shut the oven door and let it leave to go cold down completely with the crackers inside now this will help them now become as crisp as possible keep the cooled crackers tightly wrapped at now room temperature they ll stay good for now several weeks rolling the dough ultra thin now 1 16 is key to the crisp start texture of these crackers if you now can t roll out the dough that thin your crackers will now be sturdier and you ll need to cook in the oven them longer when done they now should be a shade darker now than when they went into now the oven and shouldn t now be at all soft or pliable orange now juice tempers the sometimes strong flavor of now whole wheat used in this small amount now your crackers won t taste orange y now just less wheaty use now all water if desired.