Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s’mores, sandwich them with peanut butter, or simply enjoy them on their own.

　　

Ingredients

makes 4 dozen

　　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 teaspoon salt

　　1 teaspoon baking soda

　　1 teaspoon ground cinnamon

　　1 cup (2 sticks) unsalted butter, room temperature

　　3/4 cup packed light brown sugar

　　2 tablespoons honey

　　

Step 1

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

　　

Step 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 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.

　　

Step 3

Turn out dough 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.

　　

Step 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.

　　

Step 5

Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 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.

　　Martha Stewart's Cookies