Graham crackers are cookies made from whole grain flour.

Ingredients:

• 1.5 cups (190 g) premium wheat flour, plus more for working
• 1 cup (130 g) whole grain flour
• 1/2 cup (60 g) wheat germ
• 1/2 tsp salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup (230 g) softened butter
• 3/4 cup (165 g) brown sugar, packed firmly
• 2 tbsp (45 g) honey

Preparation:

1. Preheat oven to 180°C. In a medium bowl, combine flour, wheat germ, salt, baking soda, and cinnamon. Set aside.
2. In the bowl of an electric mixer using the pastry attachment, beat the butter, brown sugar, and honey on medium speed until pale and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Reduce to low speed. Add the flour mixture and mix well.
3. Place the dough on a floured surface and divide it into four pieces. Roll each piece between two sheets of floured parchment paper into a 23 x 15 cm rectangle, about 0.3 cm thick.
4. Using a grooved pastry wheel, trim the edges of each rectangle and cut it into three 6 x 3-inch (15 x 7.5 cm) rectangles. Using gentle pressure to avoid cutting completely through the dough, score each rectangle in a crisscross pattern to create four 3 x 1.5-inch (7.5 x 4 cm) crackers. Transfer the parchment-lined dough to a baking sheet and freeze for 20 minutes to firm up.
5. Remove two baking sheets of dough from the freezer. Prick the crackers with a fork. Transfer to a large baking sheet lined with parchment paper. Bake, rotating the baking sheet halfway through, until golden brown, 8-9 minutes. Repeat with the remaining dough. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   
   Culinary advice: Crackers can be stored in an airtight container at room temperature for up to 3 days.