-
1
Put the all-purpose flour, wheat flour, wheat germ, salt, baking soda, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps.
-
2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
-
3
Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute.
-
4
Add the honey and mix until combined.
-
5
Scrape down the sides and bottom of the bowl using a rubber spatula halfway through mixing to ensure that the ingredients are combined.
-
6
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
-
7
Repeat with the remaining flour.
-
8
Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
-
9
Empty the dough onto a lightly floured surface and gently push it together.
-
10
Form it into a flat disk 1 to 2 inches thick.
-
11
Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes or up to 4 days.
-
12
Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
-
13
If baking immediately, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
-
14
Place the dough on a piece of parchment paper or on a lightly floured flat surface.
-
15
Lightly flour the top of the disk and begin rolling the dough.
-
16
Lift and rotate the dough between each roll to prevent it from sticking.
-
17
Repeat the process until the dough is between 1/8 and 1/4 inch thick.
-
18
Using a paring knife, cut the dough into 2-inch squares and place them about 1/2 inch apart on the prepared pans.
-
19
To coat, combine the granulated sugar and cinnamon in a small bowl and toss lightly with a fork.
-
20
Sprinkle the dough with the sugar mixture.
-
21
Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookies are a dark golden brown color.
-
22
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
-
23
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
-
24
These graham crackers also taste great when coated in dark chocolate.
-
25
Simply bake them without sugar and cinnamon on top, then follow the directions to dip the cookies from Chocolate Mint Cookies (page 63) or Dipping in Chocolate (page 17).
