Preheat oven 325F. In a large bowl combine all-purpose flour,
arrowroot starch, sugar, baking powder, ceylon cinnamon, and
vanilla powder, and sea salt in a bowl, mix well.
Cut in the butter until the mixture looks like breadcrumbs. Add
maple syrup, water, and form dough into a ball.
Roll dough out on a baking sheet lined with parchment paper or
a silicone baking mat to 1/8 of an inch thickness. (Make sure to
roll it thin enough for a crisp Graham cracker.) Use 2 baking
sheets. Or if 1 baking sheet for thick crackers, heat for 60
Score dough using a pizza cutter for rectangular shape and prick
the dough with a chopstick or fork. Bake in preheated oven for
20 minutes or until edges are turning golden brown and crackers
Cut the prescore lines with a knife, allow to crackers to cool for 5
minutes then carefully break along the scored lines and transfer
to a cooling rack to completely cool.