Graham Crackers

1 ½ cups all purpose flour

1 cup whole wheat flour

½ cup untoasted wheat germ

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

2 T. honey

1 cup unsalted butter, softened

¾ cup packed light brown sugar

Whisk together flours, wheat germ, salt, baking soda, cinnamon in medium bowl-set aside.

Put butter, brown sugar and honey into a bowl of electric mixer fitted with paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and mix until combined.

Turn out dough onto a floured surface, and divide into quarter. Roll out each piece between two sheets of parchment paper into rectangles a bit larger than 9x6 inches, about 1/8 inch thick.

Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6x3 inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form 4- 3x1 ½ inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

Preheat oven to 350⁰

Remove two sheets of dough from freezer. Pierce crackers using fork. Transfer to large baking sheets lined with parchment. Bake for 8 minutes, then rotate pan and bake another 7 minutes, or until golden brown. Cool on sheet 5 minutes, then transfer crackers to wire rack to cool completely. Repeat with remaining dough.