- 1 cup white flour
- 3/4 cup wheat flour
- 1/2 cup wheat germ (un-toasted)
- 1/3 cup dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks unsalted butter, cold
- 2 tablespoons honey
- 1 tablespoon ice water
Pre-heat the oven to 350ºF. Adjust your oven racks to the upper and lower positions. Line two baking sheets with parchment paper or a Silpat liner and set aside.
In the bowl of a food processor, combine the flours, wheat germ, sugar, cinnamon, baking powder, baking soda and salt. Pulse the mixture until all ingredients are combined. Add in the butter and honey while continuing to pulse until the mixture resembles a coarse meal. Continue to pulse while pouring the ice water through the feed tube at the top of the processor and continue to pulse until the dough barely comes together. Do not over process.
Shape the dough into a flat disk, wrap in plastic wrap and refrigerate for 10 minutes.
Place the dough onto a lightly floured surface. Roll out the dough into a rectangle, about 1/8-inch thick using a floured rolling pin. Using any type of cookie cutter you like, cut out shapes. Place the crackers onto prepared baking sheets and bake for 15 minutes, or until lightly golden around the edges but not dark brown, rotating the baking sheets halfway through cooking to ensure even browning.
Note: Baking times will vary depending on the size of the cookie cutter you use. A standard 2-inch cracker should bake up in about 12-15 minutes.