Hi there, Chava! We're sorry to hear that the texture of your crackers wasn't quite right. In the warmer, humid months of summer, flour often absorbs less liquid in a recipe because it has already absorbed ambient moisture from the air. We'd suggest holding back 2 to 3 tablespoons of the water and adding it slowly if needed.

For the barley malt syrup, we'd recommend following the best use by date and storage instructions on the container. It can darken in color over time. We hope this helps!

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