Graham Crackers

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/2 cup untoasted wheat germ (I only had toasted- worked fine!)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 2 tablespoons honey

Directions

  1. Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
  2. Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
  3. Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles about 1/8 inch thick.
  4. Using a pastry wheel (if you own one!) or a pizza cutter (like me!)  score each piece in half lengthwise and crosswise, pressing lightly, so as not to cut all the way through,  forming rectangles.  Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
  5. Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
 
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