Mix dry ingredients. Add all the dry ingredients, along with the light brown sugar, to a food processor, stand mixer bowl, or large mixing bowl. Mix well - pulse, mix with the flat beater, or whisk by hand.

Cut in cold butter. Add the cubed cold butter. If using a food processor or stand mixer, pulse or beat with the flat beater until the butter is incorporated and the texture of sand. If mixing by hand, cut the butter in with a pastry cutter or with your fingers until the butter is incorporated with the flour, and the largest pieces are no larger than a pea.

Mix in wet ingredients. Add all the wet ingredients and pulse, beat, or mix and knead well until it forms a moist dough.

Roll out dough. Divide the dough into two pieces and roll each piece between two sheets of parchment paper into a rectangle, between 1/16 and ⅛-inch thick. Repeat.

Chill dough. Chill each rolled-out rectangle flat on a baking sheet in the freezer for 10 minutes or in the fridge for an hour, until firm.

Cut squares. Working in batches, peel the parchment paper off and use a ruler to cut your dough into 2.5x2.5-inch squares. Reroll any excess dough. I recommend, peeling one sheet of parchment paper off, then placing it back on top, flipping the dough, and peeling off the other sheet, before cutting squares.

Sprinkle with sugar and dock the dough. Sprinkle the dough with a thin layer of granulated sugar and dock each cracker with a fork, as pictured.

Chill the dough while you preheat the oven. Preheat oven to 350°F and line a baking sheet with parchment paper.

Bake. Place the squares 1.5 inches apart on the prepared baking sheet and bake 9-12 minutes, until the edges and top just begin to turn light golden brown. Let cool 3 minutes on the baking sheet, before using a thin metal spatula to transfer the dough to a wire rack to cool completely. The graham crackers will crisp up as they cool. Repeat with the remaining dough.