Ingredients
- 1 1/2 cups all-purpose flour, plus much more for working
- 1 cup whole-wheat flour
- 1/2 cup untoasted wheat germ
- 1/2 teaspoon salt
- 1 teaspoon sodium bicarbonate
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup packed light-brown sugar
- two tablespoons high-quality honey
Directions
Preheat oven to 350 levels. Whisk flours, wheat germ, salt, sodium bicarbonate, and cinnamon inside a medium bowl put aside.
Put butter, brown sugar, and honey in to the bowl of the electric mixer fitted using the paddle attachment mix on medium speed until pale and fluffy, two to three minutes, scraping lower sides of bowl when needed. Reduce speed to low. Add some flour mixture, and blend until combined.
Come out dough onto a floured surface, and divide into quarters. Unveil each bit between 2 sheets of floured parchment paper into rectangles a little bigger than 9 by 6 inches, about 1/8 inch thick.
Utilizing a fluted pastry wheel, trim the outer edges of every rectangle, and divide into three 6-by-3-inch rectangles. Pressing gently, so they won't cut completely through, score each bit in two lengthwise and crosswise, to create four 3-by-1 1/2-inch crackers. Stack parchment and dough on the baking sheet and chill in freezer until firm, about twenty minutes.
Remove two sheets of dough from freezer. Pierce crackers while using tines of the fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating midway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let awesome on sheet a few minutes transfer crackers to wire racks to awesome completely.
Cook's Notes
Crackers could be kept in an airtight container at 70 degrees as much as three days.