Instructions

1. Whisk together the flours, wheat germ, salt, baking soda and cinnamon in a bowl.
2. Fit an electric mixer with the paddle attachment and on medium speed beat the butter, brown sugar and honey until pale and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to low and add the flour mixture and mix until combined.
3. Turn dough out onto a floured work surface and divide into quarters. Roll out each piece between two sheets of floured parchment paper into rectangles a little larger than 9 x 6-inches and about 1/8 inch thick.
4. Using a fluted pastry wheel or pizza cutter, trim the edges of each rectangle, and divide into three 6 x 3-inch rectangles by just scoring (not cutting all the way through) the dough. Then score each piece in half horizontally and vertically to form four 3 x 1-inch crackers. Stack parchment and dough on a baking sheet and chill in the freezer until firm, about 20 minutes.
5. Heat your oven to 350 degrees. Remove two sheets of dough from the freezer. Pierce crackers using a fork. Transfer to a large baking sheet lined with parchment paper and bake for about 8 minutes, rotating halfway through baking. Repeat with the remaining dough. Let cool on baking sheet for 5 minutes before transferring crackers to wire racks to cool completely.