Servings: 35 biscuits

200g whole wheat pastry flour 200g whole wheat pastry flour
50g sugar, ground in a blender until powdered 50g sugar, ground in a blender until powdered
1⁄4 teaspoon baking soda 1⁄4 teaspoon baking soda
1⁄2 teaspoon cinnamon 1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt 1⁄4 teaspoon salt
1⁄4 cup neutral tasting vegetable oil 1⁄4 cup neutral tasting vegetable oil
3  tablespoons maple syrup (45 ml) 3  tablespoons maple syrup (45 ml)
2 1⁄2 teaspoons vanilla extract 2 1⁄2 teaspoons vanilla extract
2-4  tablespoons water, as needed (30-60 ml) 2 to 4  tablespoons water, as needed (30 to 60 ml)

Toast the flour: Position a rack in the centre of the oven and preheat to 180 degrees Celsius. Line a rimmed baking sheet with parchment paper. Spread the flour and toast for 10 minutes, stirring a few times. Cool the flour before continuing.
Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl. Whisk together.
In a small bowl whisk together the oil, maple syrup and vanilla. Pour over the dry ingredients and mix until it holds together. (It will be too dry to form a pliable ball of dough at this point.).
Mix 2 Tablespoons / 30 ml of water into the dough. Set aside for 5 minutes to allow the flour to absorb the liquid. Add additional water as needed until the dough is pliable when formed into a ball. It should be glossy, but not wet.
Roll the dough: Place the dough on the centre of a piece of parchment paper and use your hand to shape it into a rough rectangle. Cover the dough with a second piece of parchment and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and ¼ inch (6 mm) thick. The thickness should be uniform for the crackers to bake uniformly.
Remove the top sheet of parchment and cut the edges to make a neat rectangle. Cut 5 cm square pieces. Using a fork, poke holes all over the top.
Transfer the dough, still on the parchment to the baking sheet. Run a sharp knife through the cuts again.
Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.
Place the baking sheet on a wire rack. Allow the crackers to cool to room temperature before breaking them apart.