Homemade Honey Graham Crackers

In a small bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.

In a mixing bowl, combine the butter, sugar, and brown sugar. Beat on medium speed with an electric mixer until fluffy. Add the honey, molasses, and egg and mix for 2 minutes.

With the mixer running on low speed, add the flour mixture in 1/2 cup increments, mixing until combined.

Cover the bowl with plastic wrap and refrigerate for 2 hours (or as long as overnight).

When ready to bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Lightly flour a work surface. Divide the dough into fourths. Roll out each piece to a 1/8-inch thickness.

Using a fluted pastry wheel, cut the dough into 6x3-inch rectangles. Score each piece lightly in half each way to outline four crackers per rectangle. Lightly poke the dough with the tines of a fork.

Transfer the dough to the prepared baking sheet. Bake at 350 degrees F for 10-12 minutes or until golden brown.

Remove the crackers from the baking sheet and let cool completely on a wire rack. Store the graham crackers in an airtight container at room temperature for up to 5 days.