Speculaas Graham Crackers

1. Prepare the Baking Soda Mixture

In a small bowl, dissolve ½ teaspoon of baking soda in ¼ cup of hot water.

2. Cream the Butter and Sugar

In a large bowl, combine ½ cup of room-temperature unsalted butter and 1 cup of packed dark brown sugar. Stir the mixture until it becomes light and fluffy.

3. Mix the Dry Ingredients

In a medium bowl, whisk together 1½ cups of all-purpose flour, ½ cup of whole wheat flour, ½ teaspoon of sea salt, 2 teaspoons of ground cinnamon, ½ teaspoon of freshly grated nutmeg, and ¼ teaspoon of ground cardamom.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the creamed butter and sugar mixture, along with the dissolved baking soda. Mix until you achieve a uniform dough.

5. Chill the Dough

Wrap the dough in plastic wrap and chill it until firm, which could be up to two days.

6. Prepare for Baking

Preheat your oven to 350°F (180°C) and line a sheet pan with parchment paper.

7. Roll and Cut the Dough

On a lightly floured surface, roll out the chilled dough to a thickness of ⅛ inch (3 mm) and cut into rectangles measuring 3 x 2 inches (7.5 x 5 cm).

8. Prick and Bake the Crackers

Lay the cut dough on the parchment-lined sheet pan and use a fork to prick each piece. Bake for 12 to 14 minutes, until the edges are darkened.