Graham Cracker Rounds (Kopie)

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After making Smitten Kitchen's graham crackers a few times, I've made some more changes and I really like the way they're coming out. If you don't have golden syrup (or can't find it), you can substitute honey.
3 cups flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, cold
1/3 cup golden syrup
5 tablespoons skim milk
11/2 tablespoons vanilla extract

Combine flour, brown sugar, baking soda and salt in the bowl of your food processor. Add butter and pulse until the butter is incorporated and the mixture is coarse.

In a small bowl, whisk together golden syrup, milk and vanilla extract. Add to the flour mixture and pulse to combine. Wrap in plastic wrap and set in the fridge for four hours or overnight.

In the morning, cut the dough in half and return one half to the fridge. On a floured surface, roll out the dough to about 1/8-inch thick. Cut into 2 1/2-inch circles with your favorite round object. Place dough rounds on a baking sheet and place in the fridge for 30 minutes. While these rounds are chilling, roll out the other half of the dough. Chill those too.

Heat the oven to 350 and bake cookies for 10-12 minutes. Remove from the oven and allow to cool for one minute on the pan. Remove to a wire rack and allow the cookies to cool completely. See above to put together moon pies!