Preheat oven to 180C/350F bake.

In a medium bowl, whisk together the two flours, wheat germ, salt, baking powder and cinnamon.

In a large bowl beat together the butter, brown sugar and honey until pale and fluffy. Add flour mixture and mix to combine.

Turn out dough on to a floured surface and divide into quarters.

Roll out each quarter between two sheets of baking paper (parchment) into a rectangle 24cm x 15cm (9in x 6in) and 1/3 cm (1/8in) thick.

Using a knife, divide rectangle into three 8cm x 15cm (3in x 6in) rectangles then divide these rectangles into a further four rectangles but just use the knife to score these last four rectangles, don’t cut right through. Note: each piece of dough should give you 12 crackers so a grand total of 48 crackers.

Stack the dough and baking paper on a baking sheet and chill in the freezer for 20 min.

Remove dough from freezer and pierce each cracker with a fork.

Place in the oven and bake for approximately 8-9 min or until golden brown. I like to do this two trays at a time. Remove from oven. At this point I like to re-cut and re-score them as they expand during cooking.

Allow to cool on the baking sheet for 5 min then transfer to a wire cooling rack to cool completely. Will keep in an airtight container for three days or can be crushed and frozen for later use in pie crusts or cheesecake crusts.

Preheat oven to 250C/480F or the highest temperature your oven will go to on fan-bake.

Place chocolate and liqueur in a small cast iron dish (or any suitable ceramic or ovenproof dish you have). Mix together then arrange in an even layer over the base of the dish.

Arrange marshmallows over chocolate then place in an oven for 4-5min or until marshmallows are golden brown. Ensure you watch it while it is cooking as it can burn quite quickly. Remove and serve immediately with about 24 homemade graham crackers (reserve the rest of the crackers for another use).