Homemade Graham Crackers

Makes 20
1 1/2 cups all-purpose flour, plus more for working
1 cup whole-wheat flour
1/2 cup untoasted 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

Directions

Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.

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.

Turn out dough onto a floured surface, and quarter. Roll out each piece between 2 sheets of floured parchment paper to 1/8 inch thick. Stack on a baking sheet. Refrigerate until firm, about 20 minutes.

Working with 1 piece of dough at a time, transfer to a work surface, and remove top parchment. Cut into 4-inch rounds with a fluted cutter. Gather scraps, refrigerate 30 minutes, reroll, and cut.

Pierce crackers using the tines of a fork. Transfer to baking sheets lined with parchment paper, spacing about 1/2 inch apart. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Crackers can be stored in an airtight container up to 3 days.