Graham Crackers

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside.
3. 3
   In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
4. 4
   With mixer on low, add the flour mixture; beat until just combined.
5. 5
   Turn out the dough onto a lightly floured surface.
6. 6
   With a knife or bench scraper, cut dough into four equal pieces.
7. 7
   Roll out each piece between two sheets of parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
8. 8
   Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles.
9. 9
   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.
10. 10
    Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
11. 11
    Remove two sheets of dough from freezer.
12. 12
    Using a fork, pierce each piece in a decorative pattern.Transfer dough (on parchment) to a large baking sheet.
13. 13
    Bake, rotating halfway through, until crackers are deep golden brown, 15 to 18 minutes.
14. 14
    Repeat with remaining dough.
15. 15
    Transfer to a wire rack to cool completely before breaking crackers along perforated lines.
16. 16
    Crackers can be kept in an airtight container at room temperature for up to 5 days.