Homemade Graham Crackers

I've always wanted to try and bake some homemade graham crackers, but it seemed like it would be a little too complicated for my taste.  But, I decided to step outside my little box and try it anyway!  It was worth it, these are very tasty and delicious!  It did take some time rolling them out and scoring them but, after they came out of the oven and I tried a fresh, warm graham cracker for the first time, it was totally worth the time and the mess.  I found the recipe in my new favorite cookbook, Martha Stewarts Cookies.  She has so many yummy goodies in this book and I want to make every one of them! So, 2 down and many more to go.  You will be seeing a lot of baked goods from this cookbook in my blog, until I get tired of baking that is, and frankly I don't see how that could ever happen.  So, step outside of your box and make some homemade graham crackers!  Make a S'more or dip them in milk!  You won't be sorry!

Homemade Graham Crackers

1 1/2 cups all-purpose flour, plus more for work surface

1 cup whole wheat flour

1/2 cup untoasted wheat germ

1/2 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 cup unsalted butter, room temperature

2 tablespoons honey

1. Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.

2. Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2-3 minutes, scraping down sides of bowl as needed.  Reduce speed to low.  Add the flour mixture, and mix until combined.

3. Turn out doug onto a floured surface and divide into quarters.  Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.

4. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3 inch rectangles.  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.  Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.

5. Remove two sheets of dough from freezer.  Pierce crackers using the tines of a fork.  Transfer dough to large baking sheets lined with parchment paper.  Bake at 350 degrees, rotating halfway through, until dark golden brown, about 8-10 minutes.  Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.  Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes 4 dozen