Preheat the oven to 160C or 320F.

In a large mixing bowl, whisk together all of the dry ingredients and set aside.

Melt the vegan butter in a small saucepan over a low heat. Once melted, whisk in the rice malt syrup until combined, before pouring the mixture over the dry ingredients.

Add the vanilla bean paste and stir to combine. Add only as much water as necessary to bring the dough together into a crumbly ball – the mixture will still look borderline crumbly at 3 teaspoons, but knead it for a couple of minutes to bring it together. I promise it will get there!

Place the dough onto a piece of baking paper, and place another sheet on top. Use a French rolling pin (or a wine bottle) to roll it out into a big rectangle.

How thick you want to roll it is up to you – but note that it will vary the cooking time. Note that these vegan ones don’t rise as much as the version containing egg, so roll them on the thicker side if you prefer a thick graham cracker.

Once rolled to your preferred thinness, peel the top sheet of baking paper off. From here, you can slice the dough as you see fit – with a pizza cutter or cookie cutters. The amount of crackers you get from a batch will vary wildly depending on how you cut them, how thick you roll them, etc. You can get anywhere from 14-24 crackers from a batch of dough.

If you’d like to, use a fork to poke 3 sets of holes underneath each other on each cracker. This is for aesthetic purposes only so it’s optional. You can also sprinkle over a little granulated/finishing sugar for crunch and glitter.

Whichever way you’ve chosen to score them, place them on a flat baking surface – for me, this is the back of a baking tray (so the sides don’t interfere with the crackers). Bake them for 15-20 minutes, checking and turning the tray at the 10 minute mark. If you’ve rolled thick crackers, you might need to cook them for longer.

Once golden brown, remove from the oven and allow to cool completely before gently snapping into individual crackers. I advise placing your hands under the sheet of crackers and gently snapping upwards.

They keep well in an airtight container.