Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup untoasted wheat germ
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 cup unsalted butter, room temperature
3/4 cup packed light brown sugar
2 tbsp honey
Directions:
1. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl
2. Put butter, brown sugar, and honey in a separate bowl and mix on medium speed about 2-3 minutes. Reduce speed to low and add the flour mixture, mixing well.
3. Turn out dough onto a floured surface and divide into quarters. Roll out each piece between two sheets of wax paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
4. Trim the outmost edges of each rectangle, and divide into three 6 by 9-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
5. Remove from freezer. Transfer to large baking sheets and bake at 375 for 8-9 minutes (rotating halfway through). Let cool about 5 minutes; transfer crackers to wire racks to cool completely.
These are the perfect graham crackers for smores! I've yet to try this recipe as crust for a cheesecake, but that is my next project!
