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Preheat oven to 180C/350F bake.
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In a medium bowl, whisk together the two flours, wheat germ, salt, baking powder and cinnamon.
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In a large bowl beat together the butter, brown sugar and honey until pale and fluffy. Add flour mixture and mix to combine.
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Turn out dough on to a floured surface and divide into quarters.
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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.
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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.
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Stack the dough and baking paper on a baking sheet and chill in the freezer for 20 min.
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Remove dough from freezer and pierce each cracker with a fork.
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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.
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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.