Graham Crackers

• 1 1/2 cups all-purpose flour, plus more for dusting
• 1 1/2 cups graham flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 3/4 cup packed light-brown sugar
• 2 tablespoons honey

1. Preheat the oven to 350F.
2. In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
4. With mixer on low, add the flour mixture; beat until just combined.
5. Turn out the dough onto a lightly floured surface.
6. With a knife or bench scraper, cut dough into four equal pieces.
7. Roll out each piece between two sheets of parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
8. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles.
9. 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.
10. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
11. Remove two sheets of dough from freezer.
12. Using a fork, pierce each piece in a decorative pattern.Transfer dough (on parchment) to a large baking sheet.
13. Bake, rotating halfway through, until crackers are deep golden brown, 15 to 18 minutes.
14. Repeat with remaining dough.
15. Transfer to a wire rack to cool completely before breaking crackers along perforated lines.
16. Crackers can be kept in an airtight container at room temperature for up to 5 days.

flour, graham flour, baking soda, ground cinnamon, salt, unsalted butter, lightbrown sugar, honey

Taken from www.epicurious.com/recipes/food/views/graham-crackers-390161 (may not work)