1 ½ cups whole wheat flour (170 grams)
1 ½ cups all-purpose flour (180 grams)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon coarse salt
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ cup unsalted butter , at room temperature (113 grams)
⅓ cup packed light or dark brown sugar (70 grams)
⅓ cup honey (112 grams)
1 teaspoon vanilla extract
½ cup heavy cream (125 ml)
Coarse sugar , for sprinkling (optional)


1.In a bowl combine the whole wheat flour, all-purpose flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
2.In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, honey and vanilla until pale and creamy, scraping down the bowl as needed.
3.Add the flour mixture in 4 additions, alternating with the heavy cream. Scrape down the bowl between each addition.
4.Divide the dough in two and shape into 2 rectangular disks. Cover with plastic wrap and chill for at least 2 hour and up to several days.
5.When ready to bake, preheat oven to 350°F. Line a sheet pan with parchment paper.
6.On a lightly floured surface, roll one disk of dough out at a time into a rectangle about 1/8-inch thick. Use a sharp knife or pastry wheel to cut the dough into roughly 3-inch squares. You may want to use a ruler (I did).
7.Place the squares onto the prepared sheet pan 1/4 inch apart. Sprinkle with coarse sugar, if using.
8.Bake until edges just begin to turn brown, about 12 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
9.Graham crackers can be stored in an airtight container at room temperature for up to 1-2 weeks.

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