Homemade Graham Crackers
1 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-wheat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup unsalted butter, softened (2 sticks)
3/4 cup packed light-brown sugar
2 tablespoons high-quality honey
Preheat oven to 350 degrees. In a bowl, whisk flours, wheat germ, salt, baking soda, and cinnamon. Set aside.
Add the flour mixture to the butter mixture, mix until combined.
Turn the dough out on a floured surface. Shape into a ball. And cut into quarters.
Put a quarter of the dough in between two pieces of parchment paper. Roll out to 1/8 inch thin. Cut into desired shapes (I used a pizza cutter to make small rectangles-free handed but you can use cookie cutters-don't separate the cookies at this point). Transfer the dough sheet and parchment paper to a baking sheet and freeze for 15-20 minutes. Do this with each quarter of dough, stacking the layers in the freezer.
Once the dough is frozen, break off the crackers and place on a parchment lined baking sheet. Pierce the crackers with a fork. Bake for 4 minutes, then rotate the pan, and bake for another 5 minutes. Continue with each sheet of frozen dough. Let cool on baking sheet for 5 minutes, then transfer them to a baking rack to cool.
Store in an air-tight container in the pantry. They will last for several weeks- but they'll be gone long before then.