1. Place flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl.
2. Add vegan butter.
3. Use a fork or a pastry cutter to mix butter into dry ingredients. Mix until the butter is completely incorporated, and small crumbs are formed.
4. Add water, and maple syrup.
5. Mix until incorporated.
6. Transfer mixture to the counter. Using a spatula, cut mixture in half and place one half on top of the other. Keep doing this process until you obtain a smooth dough.
7. This is called “pat and fold” method, and ensures that your dough won’t be overworked, which could cause the final product to be tough, instead of light and crispy.
8. If you feel like the dough is too dry, add a bit more water, about 1 teaspoon at a time.
9. Wrap dough in plastic wrap and refrigerate for 1 hour.
10. Pre-heat the oven to 350F.

11. Remove dough from the fridge.

12. Divide into 4 parts.
13. Roll each piece at a time.
14. Use a bit of flour, as necessary.
15. Roll dough until it’s 1/4 inch thick.
16. Cut edges to form a rectangle. You gather all the trimmings and re-roll them, to make more crackers.
17. Cut into squares, poke the top with a fork.
18. Bake in the pre-heated oven for 5-10 minutes, until crackers are slightly brown on top and around the edges.

Storage

1. Store in an air-tight container for up to 5 days.